. 


- 


THE 


FIELD  AND  GARDEN  VEGETABLES 


AMERICA; 

CONTAINING 

FULL    DESCRIPTIONS    OF    NEARLY    ELEVEN    HUNDRED    SPECIES 
AND    VARIETIES;    WITH    DIRECTIONS    FOR    PROPAGA 
TION,    CULTURE,    AND    USE. 


BY    FEARING    BURR,    JR. 


ILLUSTRATED. 


BOSTON: 
CROSBY    AND     NICHOLS. 

117,  WASHINGTON  STREET. 

1863. 


Entered,  according  to  Act  of  Congress,  in  the  venr  1863, 

BY    FEARING    BURR,    JK., 

In  the  Clerk's  office  of  the  District  Court  of  the  District  of  Massachusetts. 


B  O  S  T  O  X  : 

PRINTKD  BY  JOHN  WILSON  AND  SON, 
5,  WATER  STKEKT. 


TO 


HON.     ALBERT     FEARING, 

President  of  the  Hingham  Agricultural  and  Horticultural  Society, 

WHOSE     EARNEST     LABORS     AND     LIBERAL     CONTRIBUTIONS     IN     THE     CAUSE     OF 
HUMANITY    HAVE    ENDEARED    HIS    NAME    TO    THE    AGED    POOR    AND    TO 
ORPHAN      CHILDREN,     AND     WHOSE      ACTIVE      SERVICES      HAVE 
EXERTED    SO   BENEFICIAL   AN    INFLUENCE    ON   AGRICUL 
TURAL   PURSUITS   IN   HIS   NATIVE   TOWN, 

Cfjts  Uolumc  is  gratrftiilg  aitti  respectfully  BctitcatcU 

BY    THE    AUTHOR. 


PREFACE, 


THOUGH  embracing  all  the  directions  necessary  for 
the  successful  management  of  a  Vegetable  Garden,  the 
present  volume  is  offered  to  the  public  as  a  manual 
or  guide  to  assist  in  the  selection  of  varieties,  rather 
than  as  a  treatise  on  cultivation.  Through  the  stand 
ard  works  of  American  authors,  as  well  as  by  means 
of  the  numerous  agricultural  and  horticultural  periodi 
cals  of  our  time,  all  information  of  importance  relative 
to  the  various  methods  of  propagation  and  culture, 
now  in  general  practice,  can  be  readily  obtained. 

But,  with  regard  to  the  characteristics  which  dis 
tinguish  the  numerous  varieties ;  their  difference  in 
size,  form,  color,  quality,  and  season  of  perfection ; 
their  hardiness,  productiveness,  and  comparative  value 
for  cultivation,  —  these  details,  a  knowledge  of  which 
is  important  as  well  to  the  experienced  cultivator  as 
to  the  beginner,  have  heretofore  been  obtained  only 
through  sources  scattered  and  fragmentary. 

To  supply  this  deficiency  in  horticultural  litera 
ture,  I  have  endeavored,  in  the  following  pages, 


M347181 


VI  PREFACE. 

to  give  full  descriptions  of  the  vegetables  common  to 
the  gardens  of  this  country.  It  is  not,  however, 
presumed  that  the  list  is  complete,  as  many  varieties, 
perhaps  of  much  excellence,  are  comparatively  local : 
never  having  been  described,  they  are,  of  course,  little 
known.  Neither  is  the  expectation  indulged,  that  all 
the  descriptions  will  be  found  perfect ;  though  much 
allowance  must  be  made  in  this  respect  for  the  influ 
ence  of  soil,  locality,  and  climate,  as  well  as  for  the 
difference  in  taste  of  different  individuals. 

Much  time,  labor,  and  expense  have  been  devoted 
to  secure  accuracy  of  names  and  synonymes  ;  the 
seeds  of  nearly  all  of  the  prominent  varieties  having 
been  imported  both  from  England  and  France,  and 
planted,  in  connection  with  American  vegetables  of 
the  same  name,  with  reference  to  this  object  alone. 

The  delay  and  patience  required  in  the  preparation 
of  a  work  like  the  present  may  be  in  some  degree 
appreciated  from  the  fact,  that  in  order  to  obtain 
some  comparatively  unimportant  particular  with  re 
gard  to  the  foliage,  flower,  fruit,  or  seed,  of  some 
obscure  and  almost  unknown  plant,  it  has  been  found 
necessary  to  import  the  seed  or  root ;  to  plant,  to  till, 
to  watch,  and  wait  an  entire  season. 

Though  some  vegetables  have  been  included  which 
have  proved  of  little  value  either  for  the  table  or  for 
agricultural  purposes,  still  it  is  believed  such  descrip- 


PREFACE.  Vll 

tions  will  be  found  by  no  means  unimportant ;  as  a 
timely  knowledge  of  that  which  is  inferior,  or  abso 
lutely  worthless,  is  often  as  advantageous  as  a  know 
ledge  of  that  which  is  of  positive  superiority. 

That  the  volume  may  be  acceptable  to  the  agricul 
turist,  seedsman,  and  to  all  who  may  possess,  culti 
vate,  or  find  pleasure  in,  a  garden,  is  the  sincere  wish 
of  the  author. 

F.  B.,  JR. 
HIXGHAM,  March,   1863. 


ACKNOWLEDGMENTS. 


IN  the  preparation  of  this  work,  I  have  received  the  cheerful 
co-operation  of  many  esteemed  personal  friends,  to  whom  I  would 
here  express  my  grateful  acknowledgments. 

For  many  valuable  suggestions  with  regard  to  the  culture  and 
general  management  of  the  Potato,  as  well  as  for  much  important 
information  respecting  nearly  all  of  our  American  varieties  of 
this  vegetable,  I  am  indebted  to  J.  F.  C.  HYDE,  Esq.,  of  Newton, 
Mass.  ;  whose  long  experience  in  the  production  of  seedlings,  as 
well  as  in  the  cultivation  of  established  kinds,  will  gire  peculiar 
value  to  this  portion  of  the  volume. 

The  illustrations,  so  excellent  and  truthful,  are  from  the  pencil 
of  Mr.  ISAAC  SPRAGUE,  of  Cambridge,  Mass. ;  whose  line  delinea 
tions  of  animal  as  well  as  vegetable  life  have  won  for  him  the 
reputation  of  being  "  the  first  of  living  artists." 

I  am  peculiarly  indebted  to  Rev.  E.  PORTER  DYER,  of  Hiug- 
ham,  for  much  valuable  advice  and  assistance  ;  and  cannot  too 
fully  express  my  obligations  for  the  unvarying  kindness  and  cour 
teous  manner  in  which  repeated,  and  perhaps  often  unseasonable, 
requests  for  aid  have  been  received  and  granted. 

My  acknowledgments  are  also  due  to  Hon.  JOSEPH  BRECK, 
author  of  "  Book  of  Flowers,"  and  late  President  of  the  Massa 
chusetts  Horticultural  Society  ;  to  CHARLES  M.  HOVEY,  Esq., 
editor  of  "  The  Magazine  of  Horticulture,"  and  President  of  the 
Massachusetts  Horticultural  Society  ;  to  P.  B.  HOVEY,  Esq.,  nur 
seryman  and  seedsman,  of  Cambridge,  Mass. ;  and  to  DANIEL  T. 
CURTIS,  Esq.,  seedsman  and  florist,  and  for  many  years  Chairman 
of  the  Committee  on  Vegetables  of  the  Massachusetts  Horticultural 
Society. 

I 


X  ACKNOWLEDGMENTS. 

For  information  or  other  very  acceptable  assistance,  I  am  also 
indebted  to  Rev.  CALVIN  LINCOLN,  of  Hingham ;  Rev.  JOHN  L. 
RUSSELL,  of  Salem,  Mass. ;  JOHN  A.  BUTLER,  Esq.,  of  Chelsea, 
Mass. ;  EDWARD  S.  RAND,  Jun.,  Esq.,  of  Boston ;  Mr.  AUSTIN 
BRONSON,  of  Enfield,  N.H. ;  GEORGE  W.  PRATT,  Esq.,  of  Boston  ; 
JOHN  M.  IVES,  Esq.,  of  Salem,  Mass. ;  Mr.  JAMES  SCOTT,  of  Hat- 
field,  Mass. ;  Mr.  ALONZO  CRAFTS,  of  Whately,  Mass. ;  Mr.  JOHN 
C.  HOVEY,  of  Cambridge,  Mass.  ;  Mr.  ISAAC  P.  RAND,  of  Dor 
chester,  Mass.  ;  Mr.  GEORGE  EVERETT,  of  Concord,  Mass.  ;  and 
CALEB  BATES,  of  Kingston,  Mass. 

From  a  work  entitled  "  Descriptions  des  Plantes  Potageres, 
par  VILMORIN,  ANDRIEUX,  et  CIE.,  Paris;"  from  CHARLES  M'!N- 
TOSH'S  excellent  "  Book  of  the  Garden  ;  "  the  "  Gardener's  Assist 
ant,"  by  ROBERT  THOMPSON  ;  "  Rogers's  Vegetable  Cultivator  ;  " 
and  "  Lawson's  Agriculturist's  Manual,"  —  I  have  made  liberal 
extracts  ;  and  lest,  in  the  course  of  the  volume,  any  omission  of 
authority  may  occur  where  it  should  have  been  accredited,  my 
indebtedness  to  the  valuable  publications  above  mentioned  is  here 
candidly  confessed. 

In  adapting  directions  for  cultivation,  prepared  for  one  climate, 
or  section  of  country,  to  suit  that  of  another  quite  dissimilar,  so 
much  alteration  of  the  original  text  has  at  times  been  found  neces 
sary,  that  I  have  not  felt  at  liberty  to  affix  the  name  of  the  original 
writer,  but  have  simply  added  the  usual  marks  denoting  derivation 
of  authority. 


ABBREVIATIONS   AND   AUTHORITIES. 


Big.  —  Plants  of  Boston  and  Vicinity.  By  JACOB  BIGELOW,  M.D. 
Boston,  1840. 

Bon.  Jard.  —  Le  Bon  Jardinier  pour  1'Annde  1859.  Par  A.  BOITEAU 
et  M.  VILMORIN. 

Corb.  —  The  American  Gardener.  By  WILLIAM  CORBETT.  Concord, 
Boston,  and  New  York,  1842. 

Cot.  Oard.  —  The  Cottage  Gardener.  By  GEORGE  W.  JOHNSON  and 
ROBERT  HOGG.  Weekly.  London. 

Count.  Gent.  —  The  Country  Gentleman.  By  LUTHER  TUCKER  and 
SON.  Weekly.  Albany,  N.Y. 

De  Cand.  —  'De  Candolle's  Systema  Naturale.  By  Prof.  DE  CAN- 
DOLLE.  2  vols.  8vo.  Paris,  1818,  1821. 

Down.  —  The  Fruit  and  Fruit-trees  of  America.  By  A.  J.  DOWNING. 
Revised  and  corrected  by  CHARLES  DOWNING,  1858. 

Gard.  CTiron.  —  The  Gardener's  Chronicle.  Weekly.  By  Prof.  LIND- 
LEY.  1844  to  the  present  time. 

Gray.  —  Manual  of  the  Botany  of  the  Northern  United  States.  By 
Prof.  ASA  GRAY.  New  York,  1857. 

Hort.  —  The  Horticulturist,  and  Journal  of  Art  and  Rural  Taste. 
Monthly.  By  P.  BARRY  and  J.  JAY  SMITH.  Philadelphia. 

Nov.  Mag.  —  The  Magazine  of  Horticulture,  Botany,  and  Rural  Af 
fairs.  By  C.  M.  HOVEY.  Boston.  Monthly.  1834  to  the  present  time. 

Law.  —  The  Agriculturist's  Manual.  By  PETER  LAWSON  and  SON. 
Edinburgh,  1836. 

Lind.  —  A  Guide  to  the  Orchard  and  Kitchen  Garden.  By  GEORGE 
LINDLEY.  London,  1831. 

Loud.  —  Encyclopaedia  of  Gardening.  By  J.  C.  LOUDON.  London, 
1850. 

Loud.  —  Encyclopaedia  of  Agriculture.  By  J.  C.  LOUDON.  London, 
1844. 


Xll  ABBREVIATIONS    AMD    AUTHORITIES. 

Low.  —  The  Elements  of  Practical  Agriculture.  By  DAVID  Low. 
London,  1843. 

M'Int.  —  The  Book  of  the  Garden.  By  CHARLES  M'INTOSH.  2  vols. 
Edinburgh  and  London,  1855. 

Mill  — The  Gardener's  and  Botanist's  Dictionary.  By  PHILIP  MIL- 
LEE.  Revised  by  Prof.  MAIITYN.  London,  1819. 

NeilL  —  NeilPs  Journal  of  a  Horticultural  Tour,  &c.  8vo.  Edin 
burgh,  1823. 

New  Am.  Cydopcedia.  —  New  American  Cyclopaedia.  D.  APPLETON 
&  Co.,  New  York.  16  vols.  royal  8vo.  1857  to  1863. 

Hog.  —  The  Vegetable  Cultivator.    By  JOHN  ROGERS.    London,  1851. 

TJiomp.  —  The  Gardener's  Assistant.    By  ROBERT  THOMPSON. 

Trans.  —  The  Transactions  of  the  London  Horticultural  Society. 
Commenced  1815,  and  continued  at  intervals  to  the  present  time. 

Vil.  —  Description  des  Plantes  Potageres.  Par  VILMORIN,  ANDRIEUX, 
et  CIE.  Paris,  1856. 


CONTENTS. 


CHAP.  I.  —  Esculent  JKoots. 

The  Beet.  Carrot.  Chervil,  Turnip  -  rooted.  Chinese  Potato,  or 
Japanese  Yam.  Chufa,  or  Earth  Almond.  German  Rampion.  Je 
rusalem  Artichoke.  Kohl  Rabi.  Oxalis,  Tuberous.  Oxalis,  Deppe's. 
Parsnip.  Potato.  Radish.  Rampion.  Swede  or  Ruta-baga  Tur 
nip.  Salsify,  or  Oyster  Plant.  Scolymus.  Scorzonera.  Skirret. 
Sweet  Potato.  Tuberous-rooted  Chickling  Vetch.  Tuberous-rooted 
Tropceolum.  Turnip 1-121 


CHAP.   II.  —  Alliaceous  Plants. 

The   Give.      Garlic.      Leek.      Onion.      Rocambole.      Shallot.      Welsh 
Onion.  122-148 


CHAP.  III.  —  Asparaginous  Plants. 

The  Artichoke.      Asparagus.      Cardoon.      Hop.     Oosung.     Phytolacca. 

149-169 


CHAP.  IV.  —  Cacurbitaceous  Plants. 

The  Cucumber.  Egyptian  Cucumber.  Globe  Cucumber.  Gourd,  or 
Calabash.  The  Melon.  Musk-melon.  Persian  Melons.  Water 
melon.  Papanjay,  or  Sponge  Cucumber.  Prickly-fruited  Gherkin. 
Pumpkin.  Snake  Cucumber.  Squash 170-228 


XIV  CONTENTS. 


CHAP.  V.  —  Brassicaceous  Plants. 

Berecole,  or  Kale.  Broccoli.  Brussels  Sprouts.  Cabbage.  Cauliflower. 
Colewort.  Couve  Tronchuda,  or  Portugal  Cabbage.  Pak-Choi.  Pe- 
Tsai,  or  Chinese  Cabbage.  Savoy.  Sea-kale 229-286 


CHAP.  VI.  —  Spinaceous  Plants. 

Amaranthus.  Black  Nightshade.  Leaf-beet,  or  Swiss  Chard.  Malabar 
Nightshade.  Nettle.  New-Zealand  Spinach.  Orach.  Patience  Dock. 
Quinoa.  Sea-beet.  Shepherd's  Purse.  Sorrel.  Spinach.  Wild  or 
Perennial  Spinach 287-314 


CHAP.  VII.  —  Salad  Plants. 

Alexanders.  Brook-lime.  Buckshorn  Plantain.  Burnet.  Caterpillar. 
Celery.  Celeriac,  or  Turnip-rooted  Celery.  Chervil.  Chiccory,  or 
Succory.  Corchorus.  Corn  Salad.  Cress,  or  Peppergrass.  Cuckoo 
Flower.  Dandelion.  Endive.  Horse-radish.  Lettuce.  Madras 
Radish.  Mallow,  Curled  -  leaf.  Mustard.  Nasturtium.  Garden 
Picridium.  Purslain.  Rape.  Roquette,  or  Rocket.  Samphire. 
Scurvy-grass.  Snails.  Sweet-scented  Chervil,  or  Sweet  Cicely. 
Tarragon.  Valeriana.  Water-cress.  Winter-cress,  or  Yellow  Rocket. 
Wood-sorrel.  Worms..  315-405 


CHAP.  VIII.  —  Olcraceous  Plants. 

Angelica.  Anise.  Balm.  Basil.  Borage.  Caraway.  Clary.  Cori 
ander.  Costmary.  Cumin.  Dill.  Fennel.  Lavender.  Lovage. 
Marigold.  Marjoram.  Nigella.  Parsley.  Peppermint.  Rosemary. 
Sage.  Savory.  Spearmint.  Tansy.  Thyme.  .  .  .  406-449 


CONTENTS.  XV 


CHAP.  IX.  —  Leguminous  Plants. 

American  Garden-bean.  Asparagus-bean.  Lima  Bean.  Scarlet-runner. 
Sieva.  Chick-pea.  Chickling  Vetch.  English  Bean.  Lentil.  Lupine. 
Pea.  Pea-nut.  Vetch,  or  Tare.  Winged  Pea.  .  .  .  450-560 


CHAP.  X.  —  Medicinal  Plants. 

Bene-plant.  Camomile.  Coltsfoot.  Elecampane.  Hoarhound.  Hyssop. 
Licorice.  Pennyroyal.  Poppy.  Palmate-leaved  or  Turkey  Rhubarb. 
Rue.  Saffron.  Southernwood.  Wormwood.  .  .  .  561-578 


CHAP.  XI.  —  Mushrooms,  or  Esculent  Fungi. 

Agaricus.     Boletus.     Clavaria.     Morchella.  or  Morel.     Tuber,  or  Truf 
fle.  .  579-591 


CHAP.  XII.  —  Miscellaneous  Vegetables. 

Alkekengi,  or  Ground  Cherry.  Corn.  Egg-plant.  Martynia.  Oil 
Radish.  Okra,  or  Gumbo.  Pepper.  Rhubarb,  or  Pie-plant.  Sun 
flower.  Tobacco.  Tomato.  ,  592-652 


INDEX   .  655 


FIELD  AND  GARDEN  VEGETABLES. 


CHAPTER    I. 
ESCULENT     ROOTS. 

The  Beet.  Carrot.  Chervil,  Turnip-rooted.  Chinese  Potato,  or 
Japanese  Yam.  Chufa,  or  Earth  Almond.  German  Rampion.  Je 
rusalem  Artichoke.  Kohl  Rabi.  Oxalis,  Tuberous.  Oxalis,  Deppes. 
Parsnip.  Potato.  Radish.  Rampion.  Swede,  or  Ruta-baga  Tur 
nip.  Salsify,  or  Oyster  Plant.  Scolymus.  Scorzonera.  Skirret. 
Sweet  Potato.  Tuberous-rooted  Chickling  Vetch.  Tuberous-rooted 
Tropoeolum.  Turnip. 

THE     BEET. 

Beta  vulgaris. 

THE  Common  Beet,  sometimes  termed  the  Red  Beet,  is  a 
half-hardy  biennial  plant ;  and  is  cultivated  for  its  large,  suc 
culent,  sweet,  and  tender  roots.  These  attain  their  full  size 
during  the  first  year,  but  will  not  survive  the  winter  in  the 
open  ground.  The  seed  is  produced  the  second  year ;  after 
the  ripening  of  which,  the  plant  perishes. 

When  fully  developed,  the  beet-plant  rises  about  four  feet 
in  height,  with  an  angular,  channelled  stem ;  long,  slender 
branches  ;  and  large,  oblong,  smooth,  thick,  and  fleshy  leaves. 
The  flowers  are  small,  green,  and  are  either  sessile,  or  pro 
duced  on  very  short  peduncles.  The  calyxes,  before  maturity, 
are  soft  and  fleshy ;  when  ripe,  hard  and  wood-like  in  tex 
ture.  These  calyxes,  which  are  formed  in  small,  united, 
rounded  groups,  or  clusters,  are  of  a  brownish  color,  and 
about  one-fourth  of  an  inch  in  diameter ;  the  size,  however, 

1 


2  ESCULENT    ROOTS. 

as  well  as  depth  of  color,  varying,  to  some  extent,  in  the  dif 
ferent  varieties.  Each  of  these  clusters  of  dried  calyxes 
contains  from  two  to  four  of  the  true  seeds,  which  are  quite 
small,  smooth,  kidney-shaped,  and  of  a  deep  reddish-brown 
color. 

These  dried  clusters,  or  groups,  are  usually  recognized  as 
the  seeds ;  about  fifteen  hundred  of  which  will  weigh  one 
ounce.  They  retain  their  vitality  from  seven  to  ten  years. 

Soil  and  Fertilizers.  —  The  soil  best  adapted  to  the  beet  is 
a  deep,  light,  well- enriched,  sandy  loam.  When  grown  on 
thin,  gravelly  soil,  the  roots  are  generally  tough  and  fibrous ; 
and  when  cultivated  in  cold,  wet,  clayey  localities,  they  are 
often  coarse,  watery,  and  insipid,  worthless  for  the  table,  and 
comparatively  of  little  value  for  agricultural  purposes. 

A  well-digested  compost,  formed  of  barnyard  manure,  loam 
and  salt,  makes  the  best  fertilizer.  Where  this  is  not  to  be 
obtained,  guano,  superphosphate  of  lime,  or  bone-dust,  may 
be  employed  advantageously  as  a  substitute.  Wood-ashes, 
raked  or  harrowed  in  just  previous  to  sowing  the  seed,  make 
an  excellent  surface-dressing,  as  they  not  only  prevent  the 
depredations  of  insects,  but  give  strength  and  vigor  to  the 
young  plants.  The  application  of  coarse,  undigested,  strawy 
manure,  tends  to  the  production  of  forked  and  misshapen 
roots,  and  should  be  avoided. 

Propagation  and  Culture.  —  Beets  are  always  raised  from 
seed.  For  early  use,  sowings  are  sometimes  made  in  Novem 
ber  ;  but  the  general  practice  is  to  sow  the  seed  in  April,  as 
soon  as  the  frost  is  out  of  the  ground,  or  as  soon  as  the  soil 
can  be  worked.  For  use  in  autumn,  the  seed  should  be  sown 
about  the  middle  or  20th  of  May ;  and,  for  the  winter  sup 
ply,  from  the  first  to  the  middle  of  June.  Lay  out  the 
ground  in  beds  five  or  six  feet  in  width,  and  of  a  length  pro 
portionate  to  the  supply  required  ;  spade  or  fork  the  soil 
deeply  and  thoroughly  over ;  rake  the  surface  smooth  and 
even ;  and  draw  the  drills  across  the  bed,  fourteen  inches 


THE    BEET. 


apart,  and  about  an  inch  and  a  half  in  depth.  Sow  the  seeds 
thickly  enough  to  secure  a  plant  for  every  two  or  three 
inches,  and  cover  to  the  depth  of  the  drills.  Should  the 
weather  be  warm  and  wet,  the  young  plants  will  appear  in 
seven  or  eight  days.  When  they  are  two  inches  in  height, 
they  should  be  thinned  to  five  or  six  inches  apart ;  extracting 
the  weaker,  and  filling  vacant  spaces  by  transplanting.  The 
surplus  plants  will  be  found  an  excellent  substitute  for 
spinach,  if  cooked  and  served  in  like  manner.  The  after 
culture  consists  simply  in  keeping  the  plants  free  from  weeds, 
and  the  earth  in  the  spaces  between  the  rows  loose  and  open 
by  frequent  hoeings. 

Mr.  Thompson  states  that  "  the  drills  for  the  smaller  varie 
ties  should  be  about  sixteen  inches  apart,  and  the  plants 
should  be  thinned  out  to  nine  inches  apart  in  the  rows.  The 
large  sorts  may  have  eighteen  inches  between  the  rows,  but 
still  not  more  than  nine  inches  from  plant  to  plant  in  the 
row.  When  large-sized  roots  are  desired,  the  rows  may  be 
eighteen  inches  or  two  feet  apart,  and  the  plants  twelve  or 
fifteen  inches  distant  from  each  other  in  the  rows.  But  large 
roots  are  not  the  best  for  the  table ;  and  it  is  better  to  have 
two  medium-sized  roots,  grown  at  nine  inches  apart,  than  one 
of  perhaps  double  the  size  from  twice  the  space.  As  a 
square  foot  of  ground  should  afford  plenty  of  nourishment  to 
produce  a  root  large  enough  for  the  table,  the  area  for  each 
plant  may,  therefore,  be  limited  to  that  extent.  If  the  rows 
are  sixteen  inches  apart,  and  the  plants  thinned  to  nine 
inches  in  the  row,  each  plant  will  have  a  space  equal  to  a 
square  foot.  Such,  of  course,  would  also  be  the  case  if  the 
rows  were  twelve  inches  apart,  and  the  plants  the  same  dis 
tance  from  each  other  in  the  row.  But  it  is  preferable  to 
allow  a  greater  space  between  the  rows  than  between  the 
plants  in  the  row  :  for,  by  this  arrangement,  the  leaves  have 
better  scope  to  grow  to  each  side,  and  the  plants  so  situated 
grow  better  than  those  which  have  an  equal  but  rather  limited 


4  ESCULENT    ROOTS. 

space  in  all  directions ;  whilst  the  ground  can  also  be  more 
easily  stirred,  and  kept  clean." 

Taking  the  Crop.  —  Roots,  from  the  first  sowings,  will  be 
ready  for  use  early  in  July ;  from  which  time,  until  October, 
the  table  may  be  supplied  directly  from  the  garden.  They 
should  be  drawn  as  fast  as  they  attain  a  size  fit  for  use  ;  which 
will  allow  more  time  and  space  for  the  development  of  those 
remaining. 

For  winter  use,  the  roots  must  be  taken  up  before  the 
occurrence  of  heavy  frosts,  as  severe  cold  not  only  greatly 
impairs  their  quality,  but  causes  them  to  decay  at  the  crown. 
Remove  the  leaves,  being  careful  not  to  cut  or  bruise  the 
crown ;  spread  the  roots  in  the  sun  a  few  hours  to  dry ;  pack 
them  in  sand  or  earth  slightly  moist ;  and  place  in  the  cellar, 
out  of  reach  of  frost,  for  the  winter. 

"  The  London  market-gardeners  winter  their  beets  in  large 
sheds,  stored  in  moderately  damp  mould,  and  banked  up  with 
straw.  Mr.  Cuthill  states  that  it  is  a  mistake  to  pack  them 
in  dry  sand  or  earth  for  the  winter ;  and  that  the  same  may 
be  said  of  parsnips,  carrots,  salsify,  scorzonera,  and  similar 
roots. 

"  The  object  here  is,  that  the  moist  soil  may  not  draw  the 
natural  sap  out  of  the  roots  so  readily  as  dry  sand  would  do  ; 
and  hence  they  retain  their  fresh,  plump  appearance,  and 
their  tenderness  and  color  are  better  preserved.  In  taking 
up  the  roots,  the  greatest  care  must  be  exercised  that  they 
are  neither  cut,  broken,  wounded  on  the  skin,  nor  any  of  the 
fibres  removed ;  and,  when  the  small-leaved  varieties  are 
grown,  few,  if  any,  of  the  leaves  should  be  cut  off."  — 
M'Int. 

If  harvested  before  receiving  injury  from  cold,  and  properly 
packed,  they  will  retain,  in  a  good  degree,  their  freshness 
and  sweetness  until  the  new  crop  is  suitable  for  use. 

Seed.  —  To  raise  seed,  select  smooth  and  well-developed 
roots  having  the  form,  size,  and  color  by  which  the  pure  va- 


THE    BEET.  5 

riety  is  distinguished ;  and,  in  April,  transplant  them  eighteen 
inches  or  two  feet  apart,  sinking  the  crowns  to  a  level  with 
the  surface  of  the  ground.  As  the  stalks  increase  in  height, 
tie  them  to  stakes  for  support.  The  plants  will  blossom  in 
June  and  July,  and  the  seeds  will  ripen  in  August. 

In  harvesting,  cut  off  the  plants  near  the  ground,  and 
spread  them  in  a  light  and  airy  situation  till  they  are  suffi 
ciently  dried  for  threshing,  or  stripping  off  the  seeds  ;  after 
which  the  seeds  should  be  exposed,  to  evaporate  any  remaining 
moisture. 

An  ounce  of  seed  will  sow  from  one  hundred  to  one  hun 
dred  and  fifty  feet  of  drill,  according  to  the  size  of  the  variety ; 
and  about  four  pounds  will  be  required  for  one  acre. 

Use.  —  "  The  roots  are  the  parts  generally  used,  and  are 
boiled,  stewed,  and  also  eaten  cold,  sliced  in  vinegar  and  oil. 
They  enter  into  mixed  salads,  and  are  much  used  for  garnish 
ing  ;  and,  for  all  these  purposes,  the  deeper  colored  they  are, 
the  more  they  are  appreciated.  Some,  however,  it  ought  to 
be  noticed,  prefer  them  of  a  bright-red  color ;  but  all  must  be 
of  fine  quality  in  fibre,  solid,  and  of  uniform  color.  The 
roots  are  also  eaten  .cut  into  thin  slices,  and  baked  in  an  oven. 
Dried,  roasted,  and  ground,  they  are  sometimes  mixed  with 
coffee,  and  are  also  much  employed  as  a  pickle.  Mixed 
with  dough,  they  make  a  wholesome  bread ;  but,  for  this  pur 
pose,  the  white  or  yellow  rooted  sorts  are  preferred.  The  roots 
of  all  the  varieties  are  better  baked  than  boiled." — M'Int. 

The  young  plants  make  an  excellent  substitute  for  spinach ; 
and  the  leaves  of  some  of  the  kinds,  boiled  when  nearly  full 
grown,  and  served  as  greens,  are  tender  and  well-flavored. 

Some  of  the  larger  varieties  are  remarkably  productive,  and 
are  extensively  cultivated  for  agricultural  purposes.  From  a 
single  acre  of  land  in  good  condition,  thirty  or  forty  tons  are 
frequently  harvested ;  and  exceptional  crops  are  recorded  of 
fifty,  and  even  sixty  tons.  In  France,  the  White  Sugar-beet 
is  largely  employed  for  the  manufacture  of  sugar,  —  the 


ESCULENT    HOOTS. 


amount  produced  during  one  year  being  estimated  to  exceed 
that  annually  made  from  the  sugar-cane  in  the  State  of  Loui 
siana. 

For  sheep,  dairy- stock,  and  the  fattening  of  cattle,  experi 
ence  has  proved  the  beet  to  be  at  once  healthful,  nutritious, 
and  economical. 

Varieties.  —  The  varieties  are  quite  numerous,  and  vary  to 
a  considerable  extent  in  size,  form,  color,  and  quality.  They 
are  obtained  by  crossing,  or  by  the  intermixture  of  one  kind 
with  another.  This  often  occurs  naturally  when  two  or  more 
varieties  are  allowed  to  run  to  seed  in  close  proximity,  but  is 
sometimes  performed  artificially  by  transferring  the  pollen 
from  the  flower  of  a  particular  variety  to  the  stigma  of  the 
flower  of  another. 

The  kinds  now  in  cultivation  are  as  follows ;  viz.  :  — 

BARK-SKINNED.      Vil. 
Oak  Bark-skinned. 

Root  produced  entirely  within  the  earth, 
broadest  near  the  crown,  and  thence  tapering 
regularly  to  a  point ;  average  specimens  mea 
suring  four  inches  in  their  greatest  diame 
ter,  and  about  one  foot  in  depth.  Skin  dark 
brown,  thick,  hard,  and  wrinkled,  or  striated, 
sometimes  reticulated  or  netted,  much  resem 
bling  the  bark  of  some  descriptions  of  trees ; 
whence  the  name.  Flesh  very  deep  pur 
plish-red,  circled,  and  rayed  with  paler  red, 
fine-grained,  sugary,  and  tender.  Leaves 
numerous,  spreading,  bright  green,  slightly 
stained  with  red ;  the  leaf-stems  and  nerves 
bright  purplish-red. 

An  early  and  comparatively  new  French 
variety,  of  fine  flavor,  excellent  for  summer 
use,  and,  if  sown  as  late  as  the  second  week 


THE    BEET.  7 

in  June,  equally  valuable  for  the  table   during  winter.      Not 
recommended  for  field  culture. 

Sow  in  rows  fourteen  inches  apart,  and  thin  to  six  inches 
apart  in  the  rows. 

BARROTT'S  NEW  CRIMSON.     Thomp. 

Hoot  similar  in  form  to  the  Castelnaudary,  but  somewhat 
larger;  smooth  and  regular,  and  not  apt  to  fork.  Flesh 
dark  crimson,  fine-grained  and  tender.  Leaf-stalks  yel 
low. 

BASSANO. 

Early  Flat  Bassano.     Turnip-rooted  Bassano.     Rouge  Plate  de 
Bassano.   Vil. 

Bulb  flattened ;  six  or  seven  inches  in  diameter  by  three 
or  four  inches  in  depth ;  not  very  regular  or  symmetrical,  but 
often  somewhat  ribbed,  and  terminating  in  a  very  small,  slen 
der  tap-root.  Skin  of  fine  texture ;  brown  above  ground  ; 
below  the  surface,  clear  rose-red.  Flesh  white,  circled  or 
zoned  with  bright  pink ;  not  very  close-grained,  but  very 
sugary  and  well-flavored.  Leaves  numerous,  erect,  of  a 
lively  green  color,  forming  many  separate  groups,  or  tufts, 
covering  the  entire  top,  or  crown,  of  the  root.  Leaf-stems 
short,  greenish-white,  washed  or  stained  with  rose. 

An  Italian  variety,  generally  considered  the  earliest  of  gar 
den-beets,  being  from  seven  to  ten  days  earlier  than  the  Early 
Blood  Turnip-rooted.  The  flesh,  although  much  coarser  than 
that  of  many  other  sorts,  is  tender,  sweet,  and  of  good  qua 
lity.  Roots  from  early  sowings  are,  however,  not  suited  for 
winter  use ;  as,  when  overgrown,  they  almost  invariably  become 
too  tough,  coarse,  and  fibrous  for  table  use.  To  have  them  in 
perfection  during  winter,  the  seed  should  not  be  sown  till  near 
the  close  of  June. 

In  moist,  favorable  seasons,  it  succeeds  well  in  compara 
tively  poor,  thin  soil. 

Cultivate  and  preserve  as  directed  for  the  Early  Turnip- 
rooted. 


O  ESCULENT  ROOTS. 

CATTELL'S  DWARF  BLOOD. 

Root  small,  regularly  tapering.  Flesh  deep  blood-red. 
Leaves  small,  bright  red,  spreading,  or  inclined  to  grow 
horizontally.  Quality  good,  —  similar  to  that  of  the  Red 
Castelnaudary ;  which  variety  it  much  resembles  in  its  gene 
ral  character. 

On  account  of  its  small  size,  it  requires  little  space,  and 
may  be  grown  in  rows  twelve  inches  apart. 

Cow-HoRN  MANGEL  WURZEL.      Vil. 

Serpent-like  Beet.     Cow-horn  Scarcity. 

A  sub-variety  of  the  Mangel  Wurzel,  producing  its  roots 
almost  entirely  above  ground ;  only  a  small  portion  growing 
within  the  earth.  Root  long  and  slender,  two  feet  and  a  half 
in  length,  and  nearly  three  inches  in  diameter  at  its  broadest 
part ;  often  grooved  or  furrowed  lengthwise,  and  almost  in 
variably  bent  and  distorted,  —  the  effect  either  of  the  wind, 
or  of  the  weight  of  its  foliage.  Flesh  greenish  white,  cir 
cled  with  red  at  the  centre.  Leaves  of  medium  size,  green, 
erect ;  the  leaf-stems  and  nerves  pale  red  or  rose  color. 

It  derives  its  different  names  from  its  various  contorted 
forms ;  sometimes  resembling  a  horn,  and  often  assuming  a 
shape  not  unlike  that  of  a  serpent. 

The  variety  is  much  esteemed  and  extensively  cultivated  in 
some  parts  of  Europe,  although  less  productive  than  the  White 
Sugar  or  Long  Red  Mangel  Wurzel. 

EARLY  MANGEL  WURZEL. 
Early  Scarcity.     Disette  Hative.   Vil. 

Aside  from  its  smaller  size,  this  variety  much  resembles  the 
Common  Red  Mangel  Wurzel.  Root  contracted  towards 
the  crown,  which  rises  two  or  three  inches  above  the  surface 


THE    BEET.  9 

of  the  soil,  and  tapering  within  the  earth  to  a  regular  cone. 
Skin  purplish  rose,  deeper  colored  than  that  of  the  last  named. 
Flesh  white,  circled  or  zoned  with  pale  red.  Leaves  spread 
ing,  green  ;  the  leaf-stems  rose-colored. 

It  is  remarkable  for  the  regular  and  symmetrical  form  of  its 
roots,  which  grow  rapidly,  and,  if  pulled  while  young,  are 
tender,  very  sweet,  and  well  flavored.  Planted  the  last  of 
June,  it  makes  a  table-beet  of  more  than  average  quality  for 
winter  use. 

When  sown  early,  it  attains  a  comparatively  large  size,  and 
should  have  a  space  of  twenty  inches  between  the  rows ;  but, 
when  sown  late,  fifteen  inches  between  the  rows,  and  six 
inches  between  the  plants  in  the  rows,  will  afford  ample  space 
for  their  development. 

EARLY  BLOOD  TURNIP-ROOTED. 
Early  Turnip  Beet. 

The  roots  of  this  familiar  variety  are 
produced  almost  entirely  within  the  earth, 
and  measure,  when  of  average  size,  from 
four  inches  to  four  and  a  half  in  depth, 
and  about  four  inches  in  diameter.  Form 
turbinate,  flattened,  smooth,  and  symme 
trical.  Neck  small,  tap-root  very  slender, 
and  regularly  tapering.  Skin  deep  purplish- 
red.  Flesh  deep  blood-red,  sometimes  cir 
cled  and  rayed  with  paler  red,  remarkably 
sweet  and  tender.  Leaves  erect,  not  very 

Early  Blood  Turnip-rooted. 

numerous,  and  of  a  deep-red  color,  some 
times  inclining  to  green ;  but  the  stems  and  nerves  always  of  a 
deep  brilliant  red. 

The  Early  Blood  Turnip  Beet  succeeds  well  from  Canada 
to  the  Gulf  of  Mexico ;  and  in  almost  every  section  of  the 
United  States  is  more  esteemed,  and  more  generally  cultivated 

2 


10  ESCULENT    BOOTS. 

for  early  use,  than  any  other  variety.  Among  market-gar 
deners,  it  is  the  most  popular  of  the  summer  beets.  It  makes 
a  rapid  growth,  comes  early  to  the  table,  and,  when  sown 
late,  keeps  well,  and  is  nearly  as  valuable  for  use  in  winter  as 
in  summer  and  autumn. 

In  common  with  most  of  the  table  sorts,  the  turnip-rooted 
beets  are  much  sweeter  and  more  tender  if  pulled  before  they 
are  fully  grown ;  and  consequently,  to  have  a  continued  sup 
ply  in  their  greatest  perfection,  sowings  should  be  made  from 
the  beginning  of  April  to  the  last  of  June,  at  intervals  of  two 
or  three  weeks. 

The  roots,  especially  those  intended  for  seed,  should  be 
harvested  before  severe  frosts,  as  they  are  liable  to  decay 
when"  frozen  at  the  crown,  or  even  chilled.  Sow  in  drills 
fourteen  inches  apart ;  and,  when  two  inches  in  height,  thin 
out  the  plants  to  six  inches  apart  in  the  drills.  An  acre  of 
land  in  good  cultivation  will  yield  from  seven  to  eight  hun 
dred  bushels. 

GERMAN  RED  MANGEL  WURZEL. 

Disette  d'Allemagne.  Vil. 

An  improved  variety  of  the  Long  Red  Mangel  Wurzel, 
almost  regularly  cylindrical,  and  terminating  at  the  lower 
extremity  in  an  obtuse  cone.  It  grows  much  out  of  ground, 
the  neck  or  crown  is  comparatively  small,  it  is  rarely  forked 
or  deformed  by  small  side  roots,  and  is  generally  much 
neater  and  more  regular  than  the  Long  Red.  Size  very 
large ;  well-developed  specimens  measuring  from  eighteen 
to  twenty  inches  in  length,  and  seven  or  eight  inches  in  dia 
meter.  Flesh  white,  with  red  zones  or  rings ;  more  colored 
than  that  of  the  last  named.  Leaves  erect,  green ;  the  stems 
and  nerves  washed  or  stained  with  rose-red. 

For  agricultural  purposes,  this  variety  is  superior  to  the 
Long  Red,  as  it  is  larger,  more  productive,  and  more  easily 
harvested. 


THE    BEET.  11 

GERMAN  YELLOW  MANGEL  WURZEL. 
Green  Mangel  Wurzel.     Jaune  d'Allemagne.  Vil. 

Root  produced  half  above  ground,  nearly  cylindrical  for 
two-thirds  its  length,  terminating  rather  bluntly,  and  often 
branched  or  deformed  by  small  side-roots.  Size  large  ;  when 
well  grown,  measuring  sixteen  or  eighteen  inches  deep,  six  or 
seven  inches  in  diameter,  and  weighing  from  twelve  to  fifteen 
pounds.  Skin  above  ground,  greenish-brown  ;  below,  yellow. 
Flesh  white,  occasionally  zoned  or  marked  with  yellow. 
Leaves  of  medium  size,  rather  numerous,  erect,  very  pale,  or 
yellowish  green ;  the  stems  and  ribs  light  green. 

While  young  and  small,  the  roots  are  tender  and  well- 
flavored ;  but  this  is  a  field  rather  than  a  table  beet.  In 
point  of  productiveness,  it  differs  little  from  the  Common 
Long  Red,  and  should  be  cultivated  as  directed  for  that 
variety. 

HALF  LONG  BLOOD. 

Dwarf  Blood.     Fine  Dwarf  Red.    Early  Half  Long  Blood.     Rouge 
Nain.   Vil. 

Root  produced  within  the  earth,  of  medium 
size,  or  rather  small ;  usually  measuring  about 
three  inches  in  thickness  near  the  crown,  and  ta 
pering  regularly  to  a  point ;  the  length  being  ten 
or  twelve  inches.  Skin  smooth,  very  deep  pur 
plish-red.  Flesh  deep  blood-red,  circled  and 
rayed  with  paler  red,  remarkably  fine  grained,  of 
firm  texture,  and  very  sugary.  Leaves  small, 
bright  red,  blistered  on  the  surface,  and  spreading 
horizontally.  Leaf-stems  short. 

An  excellent,  half- early,  garden  variety,  sweet, 
and  well  flavored,  a  good  keeper,  and  by  many 
considered  very  superior  to  the  Common  Long 


1£  ESCULENT    ROOTS. 

Blood.  When  full  grown,  it  is  still  tender  and  fine-grained, 
and  much  less  stringy  and  fibrous  than  the  last  named,  at  an 
equally  advanced  stage  of  growth.  It  may  be  classed  as  one 
of  the  best  table-beets,  and  is  well  worthy  cultivation. 

IMPROVED  LONG  BLOOD. 
Long  Smooth  Blood. 

This  is  an  improved  variety  of  the  Common  Long  Blood, 
attaining  a  much  larger  size,  and  differing  in  its  form,  and 
manner  of  growth.  When  matured  in  good  soil,  its  length  is 
from  eighteen  inches  to  two  feet;  and  its  diameter,  which 
is  retained  for  more  than  half  its  length,  is  from  four  to  five 
inches.  It  is  seldom  very  symmetrical  in  its  form ;  for, 
though  it  has  but  few  straggling  side-roots,  it  is  almost  invaria 
bly  bent  and  distorted.  Skin  smooth,  very  deep  or  blackish 
purple.  Flesh  dark  blood-red,  sweet,  tender,  and  fine  grained, 
while  the  root  is  young  and  small,  but  liable  to  be  tough  and 
fibrous  when  full  grown.  Leaves  small,  erect,  red,  and  not 
very  numerous.  Leaf-stems  blood-red. 

This  beet,  like  the  Common  Long  Blood,  is  a  popular  win 
ter  sort,  retaining  its  color  well  when  boiled.  It  is  of  larger 
size  than  the  last  named,  grows  more  above  the  surface  of  the 
ground,  and  has  fewer  fibrous  and  accidental  small  side-roots. 
While  young,  it  compares  favorably  with  the  old  variety ;  but, 
when  full  grown,  can  hardly  be  said  to  be  much  superior. 
To  have  the  variety  in  its  greatest  perfection  for  winter  use, 
the  seed  should  not  be  sown  before  the  10th  of  June ;  as  the 
roots  of  this,  as  well  as  those  of  nearly  all  the  table-varieties, 
are  much  more  tender  and  succulent  when  very  rapidly 
grown,  and  of  about  two-thirds  their  full  size. 

Sow  in  drills  fifteen  inches  apart,  and  thin  to  eight  inches 
apart  in  the  drills ;  or  sow  on  ridges  eighteen  inches  apart. 


THE    BEET.  13 

LONG  BLOOD. 
Common  Long  Blood. 

The  roots  of  this  familiar  variety  are  long,  tapering,  and 
comparatively  slender ;  the  size  varying  according  to  the  depth 
and  richness  of  the  soil.  Skin  dark  purple,  sometimes  pur 
plish-black.  Flesh  deep  blood-red,  very  fine  grained  and 
sugary,  retaining  its  color  well  after  being  boiled.  Leaves 
rather  numerous,  of  medium  size,  erect,  deep  purplish-red ; 
the  leaf-stems  blood-red. 

One  of  the  most  popular  of  winter  beets  ;  but,  for  late  keep 
ing,  the  seed  should  not  be  sown  before  the  middle  of  June, 
as  the  roots,  when  large,  are  frequently  tough  and  fibrous. 

The  Improved  Long  Blood  is  a  variety  of  this,  and  has,  to 
a  considerable  extent,  superseded  it  in  the  vegetable  garden ; 
rather,  it  would  seem,  on  account  of  its  greater  size,  than  from 
any  real  superiority  as  respects  its  quality  or  keeping  pro 
perties. 

LONG  KED  MANGEL  WURZEL. 
Red  Mangel  Wurzel.     Marbled  Field  Beet.  Law. 

Root  fusiform,  contracted  at  the  crown,  which,  in  the  gen 
uine  variety,  rises  six  or  eight  inches  above  the  surface  of 
the  ground.  Size  large,  when  grown  in  good  soil;  often 
measuring  eighteen  inches  in  length,  and  six  or  seven  inches 
in  diameter.  Skin  below  ground  purplish-rose ;  brownish- 
red  where  exposed  to  the  air  and  light.  Leaves  green ;  the 
stems  and  nerves  washed  or  stained  with  rose-red.  Flesh 
white,  zoned  and  clouded  with  different  shades  of  red. 

The  Long  Red  Mangel  Wurzel  is  hardy,  keeps  well,  grows 
rapidly,  is  very  productive,  and  in  this  country  is  more  gene 
rally  cultivated  for  agricultural  purposes  than  any  other 
variety.  According  to  Lawson,  the  marbled  or  mixed  color 
of  its  flesh  seems  particularly  liable  to  vary :  in  some  speci- 


14  ESCULENT    ROOTS. 

mens,  it  is  almost  of  a  uniform  red ;  while,  in  others,  the  red 
is  scarcely,  and  often  not  at  all,  perceptible.  These  variations 
in  color  are,  however,  of  no  importance  as  respects  the  quality 
of  the  roots. 

The  seed  may  be  sown  from  the  middle  of  April  to  the  last 
of  May.  If  sown  in  drills,  they  should  be  at  least  eighteen 
inches  apart,  and  the  plants  should  be  thinned  to  ten  inches 
in  the  drills.  If  sown  on  ridges,  the  sowing  should  be  made 
in  double  rows  ;  the  ridges  being  three  and  a  half  or  four  feet 
apart,  and  the  rows  fifteen  inches  apart.  The  yield  varies 
with  the  quality  of  the  soil  and  the  state  of  cultivation ;  thirty 
and  thirty-five  tons  being  frequently  harvested  from  an 
acre. 

While  young,  the  roots  are  tender  and  well-flavored,  and 
are  sometimes  employed  for  table  use. 


LONG  WHITE  GREEN-TOP  MANGEL  WURZEL. 

Green-top  White  Sugar.     Long  White  Mangel  Wurzel.     Disette  Blanche 
a  Collet  Verte.   Vil. 

An  improved  variety  of  the  White  Sugar  Beet.  Root 
produced  much  above  ground,  and  of  very  large  size  ;  if  well 
grown,  measuring  nearly  six  inches  in  diameter,  and  eighteen 
inches  in  depth,  —  the  diameter  often  retained  for  nearly  two- 
thirds  the  length.  Skin  green,  where  exposed  to  light  and 
air ;  below  ground,  white.  Flesh  white.  Leaves  green, 
rather  large,  and  not  so  numerous  as  those  of  the  White 
Sugar. 

Very  productive,  and  superior  to  the  last  named  for  agri 
cultural  purposes ;  the  quality  being  equally  good,  and  the 
yield  much  greater. 


THE    BEET. 


15 


LONG  YELLOW  MANGEL  WURZEL. 
Jaime  Grosse.   Vil. 

Root  somewhat  fusiform,  contracted  to 
wards  the  crown,  which  rises  six  or  eight 
inches  above  the  surface  of  the  ground. 
Size  remarkably  large  ;  when  grown  in 
deep  rich  soil,  often  measuring  twenty 
inches  in  length,  and  five  or  six  inches  in 
thickness.  Skin  yellow,  bordering  on 
orange-color.  Flesh  pale  yellow,  zoned 
or  circled  with  white,  not  close-grained, 
but  sugary.  Leaves  comparatively  large, 
pale  green ;  the  stems  and  nerves  yellow ; 
the  nerves  paler. 

The  variety  is  one  of  the  most  produc 
tive  of  the  field-beets ;  but  the  roots  are 
neither  smooth  nor  symmetrical,  a  major 
ity  being  forked  or  much  branched. 

In  the  vicinity  of  Paris,  it  is  extensively 
cultivated,  and  is  much  esteemed  by  dairy 
farmers  on  account  of  the  rich  color  which 
it  imparts  to  milk  when  fed  to  dairy-stock.  Long  Yeiiow  Mangel  wm 
Compared  with  the  German  Yellow,  the  roots  of  this  variety 
are  longer,  not  so  thick,  more  tapering  ;  and  the  flesh  is  of  a 
much  deeper  color.  It  has  also  larger  foliage. 


PINE- APPLE  SHORT-TOP.     Hov.  Mag. 

Root  of  medium  size,  fusiform.  Skin  deep  purplish-red. 
Flesh  very  deep  blood-red,  fine-grained,  as  sweet  as  the  Bas- 
sano,  tender,  and  of  excellent  quality  for  table  use.  Leaves 
very  short  and  few  in  number,  reddish-green;  leaf- stems  and 
nerves  blood-red. 

In  its  foliage,  as  well  as  in  the  color  of  the  root,  it  strongly 


16  ESCULENT    ROOTS. 

resembles  some  of  the  Long  Blood  varieties ;  but  it  is  not  so 
large,  is  much  finer  in  texture,  and  superior  in  flavor.  It  is 
strictly  a  garden  or  table  beet,  and,  whether  for  fall  or  winter 
use,  is  well  deserving  of  cultivation. 

RED  CASTELNAUDARY.     Trans. 

This  beet  derives  its  name  from  a  town  in  the  province  of 
Languedoc  in  France,  where  the  soil  is  particularly  adapted 
to  the  growth  of  these  vegetables,  and  where  this  variety, 
which  is  so  much  esteemed  in  France  for  its  nut-like  flavor, 
was  originally  produced. 

The  roots  grow  within  the  earth.  The  leaves  are  thickly 
clustered  around  the  crown,  spreading  on  the  ground.  The 
longest  of  the  leaf-stems  do  not  exceed  three  inches  :  these 
and  the  veins  of  the  leaves  are  quite  purple,  whilst  the  leaves 
themselves  are  green,  with  only  a  slight  stain  of  purple. 
The  root  is  little  more  than  two  inches  in  diameter  at  the 
top,  tapering  gradually  to  the  length  of  nine  inches.  The 
flesh,  which  is  of  a  deep  purple,  and  exhibits  dark  rings,  pre 
serves  its  fine  color  when  boiled,  is  very  tender  and  sweet, 
and  presents  a  delicate  appearance  when  cut  in  slices. 

Being  small  in  its  whole  habit,  it  occupies  but  little  space 
in  the  ground,  and  may  be  sown  closer  than  other  varieties 
usually  are. 

Not  generally  known  or  much  cultivated  in  this  country. 

RED  GLOBE  MANGEL  WURZEL. 
Betterave  Globe  Rouge.   Vil. 

Root  nearly  spherical,  but  tapering  to  pear-shaped  at  the 
base  ;  nearly  one-third  produced  above  ground.  Size  large  ; 
well-grown  specimens  measuring  seven  or  eight  inches  in 
diameter,  and  nine  or  ten  inches  in  depth.  Skin  smooth,  and 
of  a  rich  purplish  rose-color  below  ground ;  brown  above  the 


THE    BEET. 


17 


surface,  where  exposed  to  the  sun.  Flesh  white,  rarely  cir 
cled,  with  rose-red.  Leaves  pale  green,  or  yellowish  green  ; 
the  stems  and  ribs  or  nerves  sometimes  veined  with  red. 

This  variety  is  productive,  keeps  well,  and,  like  the  Yellow 
Globe,  is  well  adapted  to  hard  and  shallow  soils.  It  is 
usually  cultivated  for  agricultural  purposes,  although  the 
yield  is  comparatively  less  than  that  of  the  last  named. 

In  moist  soils,  the  Yellow  Globe  succeeds  best ;  and,  as  its 
quality  is  considered  superior,  it  is  now  more  generally  culti 
vated  than  the  Red. 


WHITE  GLOBE  MANGEL  WURZEL. 

A  sub-variety  of  the  Yellow  and  Red  Globe,  which,  in 
form  and  manner  of  growth,  it  much  resembles.  Skin  above 
ground,  green;  below,  white.  Leaves  green.  Flesh  white 
and  sugary ;  but,  like  the  foregoing  sorts,  not  fine  grained,  or 
suited  for  table  use. 

Productive,  easily  harvested,  excellent  and  profitable  for 
farm  purposes,  and  remarkably  well  adapted  for  cultivation 
in  hard,  shallow  soil. 


WHITE  SUGAR. 
White  Silesian.     Betterave  Blanche.   Vil. 

Root  fusiform,  sixteen  inches  in 
length,  six  or  seven  inches  in  its  great 
est  diameter,  contracted  towards  the 
crown,  thickest  just  below  the  surface 
of  the  soil,  but  nearly  retaining  its  size 
for  half  the  depth,  and  thence  taper 
ing  regularly  to  a  point.  Skin  white, 
washed  with  green  or  rose-red  at  the 
crown.  Flesh  white,  crisp,  and  very 
sugary.  Leaves  green  ;  the  leaf-stems 
3 


Wliite  Sugar  Beet. 


18  ESCULENT    ROOTS. 

clear  green,  or  green  stained  with  light  red,  according  to  the 
variety. 

The  White  Sugar  Beet  is  quite  extensively  grown  in  this 
country,  and  is  employed  almost  exclusively  as  feed  for 
stock ;  although  the  young  roots  are  sweet,  tender,  and  well 
flavored,  and  in  all  respects  superior  for  the  table  to  many 
garden  varieties.  In  France,  it  is  largely  cultivated  for  the 
manufacture  of  sugar  and  for  distillation. 

Of  the  two  sub-varieties,  some  cultivators  prefer  the  Green- 
top  ;  others,  the  Rose-colored  or  Red-top.  The  latter  is  the 
larger,  more  productive,  and  the  better  keeper ;  but  the  for 
mer  is  the  more  sugary.  It  is,  however,  very  difficult  to 
preserve  the  varieties  in  a  pure  state ;  much  of  the  seed 
usually  sown  containing,  in  some  degree,  a  mixture  of 
both. 

It  is  cultivated  in  all  respects  as  the  Long  Red  Mangel 
Wurzel,  and  the  yield  per  acre  varies  from  twenty  to  thirty 
tons. 

WHITE  TURNIP-ROOTED. 

A  variety  of  the  Early  Turnip-rooted  Blood,  with  green 
leaves  and  white  flesh ;  the  size  and  form  of  the  root,  and 
season  of  maturity,  being  nearly  the  same.  Quality  tender, 
sweet,  and  well  flavored ;  but,  on  account  of  its  color,  not  so 
marketable  as  the  last  named. 


WYATT'S  DARK  CRIMSON. 
Whyte's  Dark  Crimson.     Rouge  de  Whyte.   Vil. 

Root  sixteen  inches  long,  five  inches  in  diameter,  fusiform, 
and  somewhat  angular  in  consequence  of  broad  and  shallow 
longitudinal  furrows  or  depressions.  Crown  conical,  brown 
ish.  Skin  smooth,  slate-black.  Flesh  very  deep  purplish- 
red,  circled  and  rayed  with  yet  deeper  shades  of  red,  very 
fine-grained,  and  remarkably  sugary.  Leaves  deep  red, 


THE    BEET.  19 

shaded  with  brownish-red  :  those  of  the  centre,  erect ;  those 
of  the  outside,  spreading  or  horizontal. 

The  variety  is  not  early,  but  of  fine  quality  ;  keeps  remark 
ably  well,  and  is  particularly  recommended  for  cultivation  for 
winter  and  spring  use.  Much  esteemed  in  England. 

i 
YELLOW  CASTELNAITDARY.     Trans.     Vil. 

Root  produced  within  the  earth,  broadest  at  the  crown, 
where  its  diameter  is  nearly  three  inches,  and  tapering  gra 
dually  to  a  point ;  the  length  being  about  eight  inches.  Skin 
orange-yellow.  Flesh  clear  yellow,  with  paler  zones  or  rings. 
Leaves  spreading,  those  on  the  outside  being  on  stems  about 
four  inches  in  length ;  the  inner  ones  are  shorter,  numerous, 
of  a  dark-green  color,  and  rather  waved  on  the  edges  :  the 
leaf-stems  are  green,  rather  than  yellow. 

An  excellent  table-beet,  being  tender,  yet  firm,  and  very 
sweet  when  boiled,  although  its  color  is  not  so  agreeable  to 
the  eye. 

YELLOW  GLOBE  MANGEL  WURZEL. 

Betterave  Jaune  Globe.  Vil. 
This  is  a  globular-formed  beet, 
measuring  about  ten  inches  in  dia 
meter,  and  weighing  ten  or  twelve 
pounds  ;  about  one-half  of  the  root 
growing  above  ground.  Skin  yel 
low,  where  it  is  covered  by  the  soil ; 
and  yellowish-brown  above  the  sur 
face,  where  exposed  to  light  and  air. 
Flesh  white,  zoned  or  marked  with 
yellow,  close-grained  and  sugary. 
Leaves  not  large  or  numerous,  rather 
erect,  green;  the  stems  and  ribs 
paler,  and  sometimes  yellowish. 

Yellow  Globe  Mangel  Wurzel. 


20  ESCULENT    HOOTS. 

The  Yellow  Globe  is  one  of  the  most  productive  of  all  the 
varieties  ;  and,  though  not  adapted  to  table  use,  is  particularly 
excellent  for  stock  of  all  descriptions,  as  the  roots  are  not 
only  remarkably  sugary,  but  contain  a  considerable  portion  of 
albumen.  It  retains  its  soundness  and  freshness  till  the 
season  has  far  advanced,  does  not  sprout  so  early  in  spring  as 
many  others,  and  is  especially  adapted  for  cultivation  in 
hard,  shallow  soil. 

The  yield  varies  from  thirty  to  forty  tons  per  acre,  accord 
ing  to  soil,  season,  and  culture ;  although  crops  are  recorded 
of  fifty  tons  and  upwards. 

Sow  from  the  last  of  April  to  the  last  of  May ;  but  early 
sowings  succeed  best.  If  sown  in  drills,  they  should  be  made 
twenty  inches  apart,  and  the  plants  should  be  thinned  to  ten 
inches  apart  in  the  drills ;  if  sown  on  ridges,  sow  in  double 
rows,  making  the  ridges  three  feet  and  a  half,  and  the  rows 
sixteen  inches  apart.  On  account  of  its  globular  form,  the 
crop  can  be  harvested  with  great  facility  by  the  use  of  a  com 
mon  plough. 

YELLOW  TURNIP-ROOTED. 

A  sub-variety  of  the  Blood  Turnip-rooted,  differing  prin 
cipally  in  color,  but  to  some  extent  also  in  its  form,  which  is 
less  compressed.  Leaves  large,  yellowish-green;  the  leaf- 
stems  and  nerves  yellow.  Flesh  yellow,  comparatively  close- 
grained,  sweet  and  tender. 

Not  much  cultivated  on  account  of  its  color ;  the  red 
varieties  being  preferred  for  table  use. 


THE     CARROT. 

Daucus  carota. 

The  Carrot,  in  its  cultivated  state,  is  a  half-hardy  biennial. 
It  is  indigenous  to  some   parts  of  Great  Britain,  generally 


THE    CARROT.  £ 

growing  in  chalky  or  sandy  soil,  and  to  some  extent  has  be 
come  naturalized  in  this  country ;  being  found  in  gravelly 
pastures  and  mowing  fields,  and  occasionally  by  road- sides, 
in  loose  places,  where  the  surface  has  been  disturbed  or 
removed.  In  its  native  state,  the  root  is  small,  slender,  and 
fibrous,  or  woody,  of  no  value,  and  even  of  questionable  pro 
perties  as  an  article  of  food. 

Soil,  Sowing,  and  Culture.  —  The  Carrot  flourishes  best  in 
a  good,  light,  well-enriched  loam.  Where  there  is  a  choice 
of  situations,  heavy  and  wet  soils  should  be  avoided  ;  and, 
where  extremes  are  alternatives,  preference  should  be  given 
to  the  light  and  dry.  If  possible,  the  ground  should  be 
stirred  to  the  depth  of  twelve  or  fifteen  inches,  incorporating 
a  liberal  application  of  well-digested  compost,  and  well  pul 
verizing  the  soil  in  the  operation.  The  surface  should  next 
be  levelled,  cleared  as  much  as  possible  of  stones  and  hard 
lumps  of  earth,  and  made  mellow  and  friable  ;  in  which  state, 
if  the  ground  contains  sufficient  moisture  to  color  the  surface 
when  it  is  stirred,  it  will  be  ready  for  the  seed.  This  may 
be  sown  from  the  first  of  April  to  the  £0th  of  May;  but  early 
sowings  succeed  best.  The  drills  should  be  made  an  inch  in 
depth  ;  and  for  the  smaller,  garden  varieties,  about  ten  inches 
apart.  The  larger  sorts  are  grown  in  drills  about  fourteen 
inches  apart ;  the  plants  in  the  rows  being  thinned  to  five  or 
six  inches  asunder. 

Harvesting.  —  The  roots  attain  their  full  size  by  the  autumn 
of  the  first  year  ;  and,  as  they  are  not  perfectly  hardy,  should 
be  dug  and  housed  before  the  ground  is  frozen.  When  large 
quantities  are  raised  for  stock,  they  are  generally  placed  in 
bulk  in  the  cellar,  without  packing ;  but  the  finer  sorts,  when 
intended  for  the  table,  are  usually  packed  in  earth  or  sand,  in 
order  to  retain  their  freshness  and  flavor.  With  ordinary 
precaution,  they  will  remain  sound  and  fresh  until  May  or 
June. 

Seed.  —  To  raise  seed,  select  good-sized,  smooth,  and  sym- 


22  ESCULENT    ROOTS. 

metrical  roots ;  and  as  early  in  spring  as  the  frost  is  out  of 
the  ground,  and  the  weather  settled,  transplant  to  rows  three 
feet  apart,  and  fifteen  inches  apart  in  the  rows,  sinking  the 
crowns  just  below  a  level  with  the  surface  of  the  ground. 
The  seed-stalks  are  from  four  to  six  feet  in  height,  with 
numerous  branches.  The  flowers  appear  in  June  and  July ; 
are  white ;  and  are  produced  at  the  extremities  of  the  branches, 
in  umbels,  or  flat,  circular  groups  or  clusters,  from  two  to  five 
inches  in  diameter.  The  seed  ripens  in  August ;  but,  as  all 
the  heads  do  not  ripen  at  once,  they  should  be  cut  off  as  they 
successively  mature.  The  stiff,  pointed  hairs  or  bristles  with 
which  the  seeds  are  thickly  covered,  and  which  cause  them  to 
adhere  together,  should  be  removed  either  by  threshing  or  by 
rubbing  between  the  hands ;  clearing  them  more  or  less  per 
fectly,  according  to  the  manner  of  sowing.  If  sown  by  a 
machine,  the  seeds  should  not  only  be  free  from  broken  frag 
ments  of  the  stems  of  the  plant,  but  the  surface  should  be 
made  as  smooth  as  possible.  For  hand-sowing,  the  condition 
of  the  seed  is  less  essential ;  though,  when  clean,  it  can  be  dis 
tributed  in  the  drill  more  evenly  and  with  greater  facility. 

The  seeds  of  the  several  varieties  differ  little  in  size,  form, 
or  color,  and  are  not  generally  distinguishable  from  each 
other.  They  will  keep  well  two  years  ;  and  if  preserved 
from  dampness,  and  placed  in  a  cool  situation,  a  large  per 
centage  will  vegetate  when  three  years  old. 

In  the  vegetable  garden,  an  ounce  of  seed  is  allowed  for 
one  hundred  and  fifty  feet  of  drill ;  and,  for  field  culture, 
about  two  pounds  for  an  acre. 

An  ounce  contains  twenty-four  thousand  seeds. 

Use.  —  Though  not  relished  by  all  palates,  carrots  are  ex 
tensively  employed  for  culinary  purposes,  and  are  generally 
considered  healthful  and  nutritious.  They  form  an  important 
ingredient  in  soups,  stews,  and  French  dishes  of  various 
descriptions ;  and  by  many  are  much  esteemed,  when  simply 
boiled,  and  served  with  meats  or  fish. 


THE    CARTIOT.  X6 

"  Carrots  may  be  given  to  every  species  of  stock,  and  form 
in  all  cases  a  palatable  and  nourishing  food.  They  are  usually 
given  in  their  raw  state,  though  they  may  be  steamed  or 
boiled  in  the  same  manner  as  other  roots. 

"  Horses  and  dairy-cows  are  the  live-stock  to  which  they 
are  most  frequently  given.  They  are  found  in  an  eminent 
degree  to  give  color  and  flavor  to  butter ;  and,  when  this  is 
the  end  desired,  no  species  of  green-feeding  is  better  suited 
to  the  dairy.  To  horses  they  may  be  given  with  cut  straw 
and  hay;  and,  thus  given,  form  a  food  which  will  sustain 
them  on  hard  work.  They  afford  excellent  feeding  for 
swine,  and  quickly  fatten  them.  When  boiled,  they  will  be 
eaten  by  poultry  ;  and,  mixed  with  any  farinaceous  substance, 
form  an  excellent  food  for  them.  They  are  also  used  for  dis 
tillation,  affording  a  good  spirit." 

The  varieties  are  as  follow  :  — 

ALTRINCHAM.    Law. 

Altringham.     Long  Red  Altringham.   Vil. 

The  Altrincham  Carrot  measures  about  fourteen  inches  in 
length,  by  two  inches  in  diameter.  It  retains  its  thickness 
for  nearly  two-thirds  its  length :  but  the  surface  is  seldom 
regular  or  smooth ;  the  genuine  variety  being  generally  cha 
racterized  by  numerous  crosswise  elevations,  and  corresponding 
depressions.  Neck  small  and  conical,  rising  one  or  two 
inches  above  the  surface  of  the  soil.  Skin  nearly  bright-red  ; 
the  root  having  a  semi-transparent  appearance.  Flesh  bright 
and  lively,  crisp  and  breaking  in  its  texture ;  and  the  heart, 
in  proportion  to  the  size  of  the  root,  is  smaller  than  that  of 
the  Long  Orange.  Leaves  long,  but  not  large  or  very  nu 
merous. 

According  to  Lawson,  it  is  easily  distinguished  from  the 
Long  Orange  by  the  roots  growing  more  above  ground,  by  its 
more  convex  or  rounded  shoulders,  and  by  its  tapering  more 


£4  ESCULENT    ROOTS. 

irregularly,  and  terminating  more  abruptly.  It  is,  however, 
exceedingly  difficult  to  procure  the  variety  in  its  purity,  as  it 
is  remarkably  liable  to  sport,  although  the  roots  grown  for 
seed  be  selected  with  the  greatest  care. 

It  is  a  good  field-carrot,  but  less  productive  than  the  Long 
Orange  and  some  others  ;  mild  and  well  flavored  for  the 
table,  and  one  of  the  best  sorts  for  cultivation  for  mar 
ket. 

Thompson  states  that  "  it  derives  its  name  from  a  place 
called  Altrincham,  in  Cheshire,  Eng.,  where  it  is  supposed  to 
have  originated.  In  seedsmen's  lists  it  is  frequently,  but 
erroneously,  called  the  Altringham." 

EARLY  FRAME. 

Early  Forcing  Horn.     Earliest  Short  Forcing  Horn.     Early  Short  Scarlet. 

Root  grooved  or  furrowed  at  the  crown,  round 
ish,  or  somewhat  globular ;  rather  more  than  two 
inches  in  diameter,  nearly  the  same  in  depth,  and 
tapering  suddenly  to  a  very  slender  tap-root.    Skin 
red,  or  reddish-orange  ;   brown  or  greenish  where 
Early  Frame,     ft  comes  to  the  surface  of  the  ground.     Foliage 
small  and  finely  cut  or  divided,  not  so  large  or  luxuriant  as 
that  of  the  Early  Horn. 

The  Early  Frame  is  the  earliest  of  all  varieties,  and  is  es 
pecially  adapted  for  cultivation  under  glass,  both  on  account 
of  its  earliness,  and  the  shortness  and  small  size  of  its  roots. 
It  is  also  one  of  the  best  sorts  for  the  table,  being  very  deli 
cate,  fine-grained,  mild,  and  remarkably  well  flavored. 

Where  space  is  limited,  it  may  be  grown  in  rows  six  inches 
apart,  thinned  to  three  inches  apart  in  the  rows;  or  sown 
broadcast,  and  the  young  plants  thinned  to  three  inches  apart 
in  each  direction. 


THE    CARROT.  25 


EARLY  HALF-LONG  SCARLET. 
Half-long  Red.  Vil. 

Root  slender  and  tapering,  measuring  seven  or  eight  inches 
in  length,  and  two  inches  in  its  greatest  diameter.  Crown 
hollow.  Skin  red  below  the  surface  of  the  ground,  green  or 
brown  above.  Flesh  reddish-orange,  fine-grained,  mild,  and 
well  flavored.  Foliage  similar  to  that  of  the  Early  Frame, 
but  not  abundant. 

The  variety  is  remarkably  productive ;  in  good  soil  and 
favorable  seasons,  often  yielding  an  amount  per  acre  approach 
ing  that  of  the  Long  Orange.  Season  intermediate  between 
the  early  garden  and  late  field  sorts. 

EARLY  HORN. 

Early  Scarlet  Horn.     Early  Short  Dutch.     Dutch  Horn. 

Root  six  inches  in  length,  two  inches  and  a  half 
in  diameter,  nearly  cylindrical,  and  tapering  ab 
ruptly  to  a  very  slender  tap-root.  Skin  orange - 
red,  but  green  or  brown  where  it  comes  to  the 
surface  of  the  ground.  Flesh  deep  orange-yellow, 
fine-grained,  and  of  superior  flavor  and  delicacy. 
The  crown  of  the  root  is  hollow,  and  the  foliage 
short  and  small. 

The  variety  is  very  early,  and  as  a  table-carrot 

,  f,       ,  , ,        Early  Horn  Car- 

much  esteemed,  both  on  account  01  the  small-  rot. 
ness  of  its  heart  and  the  tenderness  of  its  fibre.  As  the 
roots  are  very  short,  it  is  well  adapted  for  shallow  soils ;  and 
on  poor,  thin  land  will  often  yield  a  greater  product  per  acre 
than  the  Long  Orange  or  the  White  Belgian,  when  sown 
under  like  circumstances. 

Sow  in  rows  one  foot  apart,  and  thin  to  four  inches  in  the 
rows. 

4 


26  ESCULENT    ROOTS. 

FLANDER'S  LARGE  PALE  SCARLET.     Vil. 
Flander's  Pale  Red. 

Root  produced  within  the  earth,  fourteen  or  fifteen  inches 
long,  three  or  four  inches  in  diameter  at  the  broadest  part, 
fusiform,  not  very  symmetrical,  but  often  quite  crooked  and 
angular.  The  crown  is  flat,  very  large,  and  nearly  covered 
by  the  insertion  of  the  leaves.  Flesh  reddish-yellow,  and 
rather  coarse-grained.  Foliage  large  and  vigorous. 

The  roots  are  formed  early  and  with  great  certainty.  It  is 
also  very  productive,  of  large  size,  keeps  remarkably  well ; 
and,  though  of  coarse  texture,  one  of  the  best  sorts  for  culti 
vation  for  farm-purposes. 

It  originated  in  Flanders,  and  is  comparatively  an  old 
variety,  but  is  little  disseminated,  and  not  grown  to  any  ex 
tent,  in  this  country. 

LONG  ORANGE. 

Root  long,  thickest  at  or  near  the  crown,  and  tapering 
regularly  to  a  point.  Size  very  variable,  being  much  affected 
by  soil,  season,  and  cultivation :  well-grown  specimens  mea 
sure  fifteen  inches  in  length,  and  three  inches  in  diameter  at 
the  crown.  Skin  smooth,  of  a  reddish- orange  color.  Flesh 
comparatively  close-grained,  succulent,  and  tender,  of  a  light- 
reddish  vermilion  or  orange  color,  the  heart  lighter,  and 
large  in  proportion  to  the  size  of  the  root.  Foliage  not 
abundant,  but  healthy  and  vigorous,  and  collected  into  a  com 
paratively  small  neck.  The  roots  are  usually  produced 
entirely  within  the  earth. 

If  pulled  while  very  young  and  small,  they  are  mild,  fine 
grained,  and  good  for  table  use ;  but,  when  full  grown,  the 
texture  is  coarser,  and  the  flavor  stronger  and  less  agreea 
ble. 

The  Long  Orange  is  more  cultivated  in  this  country  for 
agricultural  purposes  than  all  other  varieties.  With  respect 


THE    CARROT.  £7 

to  its  value  for  stock,  its  great  productiveness,  and  its  keep 
ing  properties,  it  is  considered  the  best  of  all  the  sorts  for 
field  culture.  A  well-enriched  soil  will  yield  from  six  hun 
dred  to  eight  hundred  bushels  per  acre.  The  seed  is  usually 
sown  in  drills,  about  fourteen  inches  apart,  but  sometimes  on 
ridges,  eighteen  or  twenty  inches  apart,  formed  by  turning 
two  furrows  together  ;  the  ridges  yielding  the  largest  roots, 
and  the  drills  the  greatest  quantity. 

Two  pounds  of  seed  are  usually  allowed  to  an  acre  ;  but,  if 
sown  by  a  well-regulated  machine,  about  one-half  this  quan 
tity  will  be  sufficient. 

LONG  RED  BELGIAN. 

Yellow  Belgian.     Yellow  Green-top  Belgian. 

Root  very  long,  fusiform,  contracted  a  little 
towards  the  crown,  but  nearly  of  uniform  thickness 
from  the  top  down  half  the  length.  Size  large  ; 
when  grown  in  deep  soil,  often  measuring  twenty 
inches  in  length,  and  nearly  three  inches  in  diame 
ter.  The  crown  rises  four  or  five  inches  above  the 
surface  of  the  ground,  and  is  of  a  green  color ;  be 
low  the  surface,  the  skin  is  reddish-yellow.  Flesh 
orange -red. 

This  variety,  like  the  White,  originated  in  Bel 
gium.  In  Europe  it  is  much  esteemed  by  agricul 
turists,  and  is  preferred  to  the  White  Belgian,  as  it 
is  not  only  nearly  as  productive,  but  has  none  of  its 
defects. 

LONG  YELLOW. 

Long  Lemon. 

Root  fusiform,  three  inches  in  diameter  at  the 
crown,  and  from  twelve  to  fourteen  inches  in  depth. 
Skin  pale  yellow,  or  lemon-color,  under  ground ;  but 
greenish  on  the  top,  or  crown,  which  rises  a  little 


28  ESCULENT    ROOTS. 

above  the  surface  of  the  soil.  Flesh  yellow,  the  heart  paler, 
and,  like  that  of  the  Long  Orange,  of  large  size.  While 
young,  the  roots  are  delicate,  mild,  and  well  flavored ;  but, 
when  full  grown,  valuable  only  for  stock. 

The  Long  Lemon  is  easily  harvested,  and  is  very  produc 
tive,  yielding  nearly  the  same  quantity  to  the  acre  as  the  Long 
Orange ;  which  variety  it  much  resembles  in  its  general 
character,  and  with  which  it  is  frequently,  to  a  greater  or  less 
extent,  intermixed. 

LONG  SURREY. 
Long  Red.     James's  Scarlet. 

This  variety  much  resembles  the  Long  Orange :  the  roots, 
however,  are  more  slender,  the  heart  is  smaller,  and  the  color 
deeper. 

"It  is  popular  in  some  parts  of  England,  and  is  exten 
sively  grown  over  the  Continent." 

LONG  WHITE. 
Common  White. 

Root  produced  entirely  below  ground,  regularly 
fusiform,  fifteen  inches  long,  by  about  three  inches 
in  its  largest  diameter.  Skin  white,  stained  with 
russet-brown.  Flesh  white,  and  generally  con 
sidered  sweeter  than  that  of  the  colored  varieties. 

The  Common  White  has  been  but  little  culti 
vated  since  the  introduction  of  the  White  Belgian ; 
a  variety  much  more  productive,  though  perhaps 
not  superior  either  in  flavor,  or  fineness  of  texture. 

NEW  INTERMEDIATE. 

An  English  variety,  comparatively  of  recent  in- 
New  Tnterme-  ..  ,  , 

diate.         troduction.       Hoot   broadest    at   the    crown,   and 


THE    CARROT.  29 

thence  tapering  very  regularly  to  a  point.  Size  full  medium  ; 
well-grown  specimens  measuring  nearly  three  inches  in  diame 
ter  at  the  broadest  part,  and  about  one  foot  in  length.  Skin 
bright  orange-red.  Flesh  orange-yellow,  fine-grained,  sweet, 
well  flavored,  and,  while  young,  excellent  for  table  use. 

Very  hardy,  and  also  very  productive ;  yielding,  according 
to  the  best  English  authority,  a  greater  weight  per  acre  than 
any  other  yellow-fleshed  variety. 

PURPLE  OR  BLOOD  RED. 
Violette.   Vil 

Root  fusiform,  and  very  slender,  fourteen  inches  in  length, 
by  two  inches  and  a  half  in  diameter  at  the  top  or  broadest 
part.  Skin  deep  purple,  varying  to  some  extent  in  depth  of 
shade,  but  generally  very  dark.  Flesh  purple  at  the  outer 
part  of  the  root,  and  yellow  at  the  centre  or  heart;  fine 
grained,  sugary,  and  comparatively  well  flavored. 

Not  much  cultivated  for  the  table,  on  account  of  the  brown 
color  it  imparts  to  soups  or  other  dishes  of  which  it  may  be 
an  ingredient.  It  is  also  inclined  to  run  to  seed  the  year  it 
is  sown.  It  has,  however,  the  reputation  of  flourishing  better 
in  wet,  heavy  soil,  than  any  other  variety. 

SHORT  WHITE. 
Blanche  des  Vosges.   Vil. 

Root  obtusely  conical,  seven  or  eight  inches  long,  by  about 
four  inches  in  diameter  at  the  crown,  which  is  large,  flat, 
greenish,  and  level  with  the  surface  of  the  ground.  Skin 
white,  tinted  with  amber,  smooth  and  fine.  Flesh  yellowish- 
white,  remarkably  solid,  and  fine  in  texture ;  sweet  and  well 
flavored.  Foliage  rather  finely  divided,  and  as  vigorous  as 
the  Long  Orange. 

The  Short  White  yields  well,  retains  its  qualites  during 
winter,  and  is  well  adapted  for  cultivation  in  soils  that  are 
hard  and  shallow. 


30  ESCULENT    ROOTS. 


STUDLEY. 
Long  Red  Brunswick. 

Root  fusiform,  very  long,  and  regular;  the  crown  level 
with  the  surface  of  the  soil.  In  good  cultivation,  the  roots 
attain  a  length  of  sixteen  inches,  and  a  diameter  of  nearly 
two  inches.  Color  bright  reddish-orange,  like  the  Altrin- 
cham. 

An  excellent  table-carrot,  but  flourishes  well  only  in  deep, 
mellow  soil. 

WHITE  BELGIAN. 
Green-top  White. 

Root  very  long,  fusiform,  eighteen  to  twenty  inches  in 
length,  and  four  or  five  inches  in  diameter.  In  the  genuine 
variety,  the  crown  rises  five  or  six  inches  from  the  surface  of 
the  ground ;  and,  with  the  exception  of  a  slight  contraction 
towards  the  top,  the  full  diameter  is  retained  for  nearly  one-, 
half  of  the  entire  length.  Skin  green  above,  white  below 
ground.  Flesh  white,  tending  to  citron-yellow  at  the  centre 
or  heart  of  the  root ;  somewhat  coarse  in  texture.  Foliage 
rather  large  and  vigorous. 

The  White  Belgian  Carrot  is  remarkable  for  its  productive 
ness,  surpassing  in  this  respect  all  other  varieties,  and  exceed 
ing  that  of  the  Long  Orange  by  nearly  one-fourth.  It  can 
be  harvested  with  great  facility,  and  gives  a  good  return  even 
on  poor  soils. 

The  variety  is  not  considered  of  any  value  as  a  table  escu 
lent,  and  is  grown  almost  exclusively  for  feeding  stock ;  for 
which  purpose,  it  is,  however,  esteemed  less  valuable  than 
the  yellow-fleshed  sorts,  because  less  nutritious,  and  more 
liable  to  decay  during  winter. 

Since  its  introduction,  it  has  somewhat  deteriorated ;  and, 
as  now  grown,  differs  to  some  extent  from  the  description 
given  above.  The  roots  are  smaller,  seldom  rise  more  than 


TURNIP-ROOTED    CHERVIL.  31 

two  or  three  inches  above  the  soil,  and  taper  directly  from 
the  crown  to  the  point.  A  judicious  selection  of  roots  for 
seed,  continued  for  a  few  seasons,  would  undoubtedly  restore 
the  variety  to  its  primitive  form  and  dimensions. 

The  same  amount  of  seed  will  be  required  as  of  the  Long 
Orange  :  and  the  general  method  of  culture  should  be  the 
same ;  with  the  exception,  that,  in  thinning  out  the  plants, 
the  White  Belgian  should  have  more  space. 

WHITE  BELGIAN  HORN. 

Transparent  White.  Vil. 

Root  seven  or  eight  inches  in  length,  and  two  inches  in  its 
greatest  diameter,  tapering  regularly  from  the  crown  to  the 
point.  Skin  fine,  clear  white.  Flesh  very  white,  and  almost 
transparent,  mild,  tender,  and  delicate. 

A  French  variety,  remarkable  for  the  peculiar,  pure  white 
color  of  its  skin  and  flesh. 


TURNIP-ROOTED  CHERVIL. 

PARSNIP  CHERVIL. 

Chserophyllum  bulbosum. 

A  hardy,  biennial  plant,  from  the  south  of 
Europe.  The  root  is  fusiform,  four  or  five  inches 
long,  and  nearly  an  inch  and  a  half  in  diameter ; 
skin,  grayish  -  black  ;  flesh,  white.  The  leaves 
are  compound,  the  leaflets  very  deeply  cut,  and 
the  divisions  of  the  upper  leaves  very  narrow  and 
slender.  The  flowers  are  white,  and  terminate  the 
top  of  the  plant  in  umbels,  or  large,  circular,  flat, 
spreading  bunches.  The  seeds  are  long,  pointed, 
furrowed,  concave  on  one  side,  of  a  brownish  color,  and 
retain  their  power  of  germination  but  one  year,  An  ounce 
contains  sixty-five  hundred  seeds. 


32  ESCULENT    ROOTS. 

Soil  and  Cultivation.  —  The  seeds  may  be  sown  in  drills, 
in  October  or  April,  in  the  manner  of  sowing  the  seeds  of  the 
common  carrot  :  preference  to  be  given  to  rich,  mellow  soil. 
The  roots  will  attain  their  full  size  by  the  following  August 
or  September,  when  they  should  be  harvested.  With  a  little 
care  to  prevent  sprouting,  they  may  be  preserved  until 
April. 

Seed.  —  The  roots  intended  for  seed  should  be  set  in  the 
open  ground  in  autumn  or  in  spring.  The  seeds  will  ripen, 
in  August,  and  should  be  sown  within  a  month  or  two  of  the 
time  of  ripening ;  or,  if  kept  till  spring,  should  be  packed  in 
earth  or  sand  :  for,  when  these  precautions  are  neglected,  they 
will  often  remain  dormant  in  the  ground  throughout  the 
year. 

Use.  —  The  Tuberous-rooted  Chervil  promises  to  be  a  va 
luable  esculent  root.  M.  Vilmorin  considered  it  worthy  to  be 
classed  with  the  potato,  though  not  equally  productive.  On 
his  authority,  upwards  of  six  tons  have  been  produced  on  an 
acre ;  an  amount  which  he  states  may  be  greatly  increased  by 
a  judicious  selection  of  the  best  roots  for  seed. 

The  roots,  which  are  eaten  boiled,  are  of  a  gray  color,  and 
nearly  of  the  size  and  form  of  an  Early  Horn  Carrot.  The 
flesh  is  white,  farinaceous,  and  of  a  flavor  intermediate  between 
that  of  a  chestnut  and  a  potato. 


CHINESE    POTATO,    OR    JAPANESE    YAM. 

Dioscorea  batatas. 

Stem  twelve  feet  or  more  in  length,  of  a  creeping  or  climb 
ing  habit  ;  leaves  heart-shaped,  though  sometimes  halberd- 
formed  ;  flowers  small,  in  clusters,  white.  "  The  root  is  of  a 
pale  russet  color,  oblong,  regularly  rounded,  club-shaped,  ex 
ceedingly  tender,  easily  broken,  and  differs  from  nearly  all 
vertical  roots  in  being  largest  at  the  lower  end." 


CHINESE    POTATO,    OR    JAPANESE    YAM. 


Propagation  and  Cultivation.  —  The 
Chinese  Potato  requires  a  very  deep, 
light,  rather  sandy,  and  tolerably  rich 
soil  ;  and  this  should  be  thoroughly 
stirred  to  the  depth  of  at  least  two  feet. 
No  fresh  manure  should  be  used,  but 
fine,  well-decomposed  compost  applied, 
and  deeply  as  well  as  very  thoroughly 
incorporated  with  the  soil ;  avoiding 
however,  if  possible,  its  direct  contact 
with  the  growing  roots.  It  is  pro 
pagated  either  by  small  roots  ;  by  the 
top  or  neck  of  the  large  roots,  cut  off 
to  the  length  of  five  or  six  inches  ;  or 
by  the  small  bulbs,  or  tubers,  which  the 
plants  produce  in  considerable  numbers 
on  the  stem,  in  the  axils  of  the  leaves. 
These  should  be  planted  the  last  of 
April,  or  as  soon  as  the  ground  is  in 
good  working  condition.  Lay  out  the 
land  in  raised  ridges  two  .feet  and  a 
half  or  three  feet  asunder ;  and  on  the 
summit  set  the  bulbs,  or  tubers,  with 
the  point  or  shoot  upwards,  eight  or 
ten  inches  apart;  and  cover  about  an 
inch  deep.  Cultivate  in  the  usual  man 
ner  during  the  summer;  and  late  in 
autumn,  after  the  tops  are  dead,  and 
just  before  the  closing-up  of  the  ground, 
take  up  the  roots,  dry  them  a  short 
time  in  the  sun,  and  store  them  in  the 
cellar  for  use.  The  roots  are  perfectly 
hardy,  and  will  sustain  no  injury  from 
the  coldest  winter,  if  left  unprotected 
in  the  open  ground.  During  the  se- 


Chinese  Potato,  or  Japanese  Yam. 


34  ESCULENT    ROOTS. 

cond  season,  the  growth  of  the  old  root  is  not  continued,  but 
gradually  decays  as  the  new  roots  are  formed.  A  well-grown 
root  will  measure  about  two  feet  in  length,  and  two  inches 
and  a  half  at  its  broadest  diameter. 

Use.  —  The  flesh  is  remarkably  white,  and  very  mucilagi 
nous  in  its  crude  state.  The  roots  are  eaten  either  boiled  or 
roasted,  and  require  rather  more  than  half  the  time  for  cook 
ing  that  is  usually  given  to  the  boiling  or  roasting  of  the 
common  potato.  When  cooked,  they  possess  a  rice-like  taste 
and  consistency,  are  quite  farinaceous,  and  unquestionably  nu 
tritive  and  valuable  for  food. 


CHUFA,  OR  EARTH  ALMOND. 

EDIBLE   CYPERUS.      NUT    RUSH. 
Cyperus  esculentus. 

A  perennial  plant,  from  the  south  of  Europe.  The  roots 
are  long  and  fibrous,  and  produce  at  their  extremities  nume 
rous  small,  rounded  or  oblong,  jointed,  pale-brown  tubers,  of 
the  size  of  a  filbert.  The  flesh  of  these  roots,  or  tubers,  is 
of  a  yellowish  color,  tender,  and  of  a  pleasant,  sweet,  and 
nut-like  flavor.  The  leaves  are  rush-like,  about  eighteen 
inches  high,  a  little  rough,  and  sharply  pointed.  The  flower- 
stalks  are  nearly  of  the  same  height  as  the  leaves,  three- 
cornered,  hard,  and  leafless,  with  the  exception  of  five  or  six 
leaflike  bracts  at  the  top,  from  the  midst  of  which  are  produced 
the  spikelets  of  flowers,  which  are  of  a  pale-yellow  color. 

Propagation  and  Culture.  —  It  is  propagated  by  planting 
the  tubers  in  April  or  May,  two  inches  deep,  in  drills  two  feet 
apart,  and  six  inches  apart  in  the  drills.  They  will  be  ready 
for  harvesting  in  October.  In  warm  climates,  the  plant,  when 
once  introduced  into  the  garden,  spreads  with  great  rapidity, 
and  is  exterminated  with  much  difficulty.  In  the  Northern 
and  Middle  States,  the  tubers  remaining  in  the  open  ground 
are  almost  invariably  destroyed  by  the  winter. 


GERMAN    HAMPTON.  35 

Use.  —  It  is  cultivated  for  its  small,  almond-like  tubers, 
which,  when  dried,  have  somewhat  the  taste  of  the  almond, 
and  keep  a  long  period.  They  are  eaten  either  raw  or 
roasted. 

"  The  plant  grows  spontaneously  in  the  light,  humid  soils 
of  Spain  ;  and  is  cultivated  in  Germany  and  the  south  of 
France.  The  tubers  are  chiefly  employed  for  making  an  or 
geat,  —  a  species  of  drink  much  used  in  Spain,  Cuba,  and 
other  hot  climates  where  it  is  known.  When  mashed  to  a 
flour,  —  which  is  white,  sweet,  and  very  agreeable  to  the 
taste,  —  it  imparts  to  water  the  color  and  richness  of  milk."  — 
Hort. 


GERMAN    RAMPION. 
TREE  PRIMROSE.     EVENING  PRIMROSE. 

CEnothera  biennis. 

The  German  Rampion,  or  Evening  Primrose,  common  in 
this  country  to  gravelly  pastures  and  roadsides,  is  a  hardy 
biennial  plant,  and,  when  in  full  perfection,  measures  three 
or  four  feet  in  height,  with  long,  flat,  pointed  leaves,  and 
large,  yellow,  fragrant  flowers.  The  seed-pods  are  oblong, 
four-sided  ;  the  seeds  are  small,  angular,  of  a  brown  color, 
and  retain  their  germinative  properties  three  years. 

Solving  and  Cultivation.  —  The  seeds  should  be  sown  annu 
ally,  in  April,  in  a  rich  and  shady  situation ;  for  if  grown  in 
a  dry,  sunny  exposure,  and  sown  very  early  in  the  season,  the 
plants  are  inclined  to  run  to  flower  during  the  summer  :  which 
renders  the  roots  worthless ;  for  they  then  become  hard  and 
fibrous.  Sow  in  drills  an  inch  deep,  and  fourteen  inches 
apart ;  thin  to  six  or  eight  inches  in  the  rows ;  cultivate  in 
the  usual  form ;  and,  in  September,  the  roots  will  be  ready 
for  use.  For  winter  use,  take  up  the  roots  before  freezing 
weather,  and  pack  in  sand.  For  spring  use,  they  may  be 
taken  directly  from  the  ground. 


36  ESCULENT    ROOTS. 

To  raise  Seed.  —  Two  or  three  plants,  left  in  the  ground 
through  the  winter,  will  yield  an  abundant  supply  of  seeds 
the  following  summer. 

Use.  —  The  root  is  the  only  part  used.  This,  when  full 
grown,  is  generally  from  ten  to  twelve  inches  long,  fusiform, 
occasionally  with  a  few  strong  fibres,  whitish  on  the  outside, 
and  white  within.  The  thick,  outer  covering  separates  readi 
ly,  and  should  be  removed  when  the  root  is  eaten  in  its  crude 
state.  It  possesses  a  nutty  flavor ;  but  is  inferior  to  the  true 
Rampion,  having  a  slight  pungency.  If  required  as  a  raw 
salad,  it  should  be  eaten  while  young.  When  the  roots  have 
attained  their  full  size,  they  are  usually  dressed  in  the  manner 
of  Skirret  and  Scorzonera. 


JERUSALEM    ARTICHOKE. 

Helianthus  tuberosus. 

The  Jerusalem  Artichoke  is  a  hardy  perennial.  In  its  man 
ner  of  growth  and  flowering,  it  much  resembles  the  common 
sunflower ;  of  which,  as  its  scientific  term  suggests,  it  is  really 
a  species.  Stem  six  to  eight  feet  high,  very  rough,  and  much 
branched ;  leaves  alternate,  large,  rough,  heart-shaped  at  the 
base,  pointed  at  the  ends,  and  indented  on  the  borders  ;  flowers 
large,  yellow,  —  produced  on  the  top  of  the  plant,  at  the 
extremities  of  the  branches. 

Soil,  Propagation,  and  Culture.  —  "  It  thrives  best  in  a 
light,  mellow  soil,  made  rich  by  the  application  of  old,  decom 
posed  manure ;  but  the  roots  will  flourish  well  if  planted  in 
any  corner  of  the  garden  less  suited  for  other  descriptions  of 
vegetables.  To  obtain  fine  roots,  however,  the  soil  should  be 
trenched  fifteen  or  eighteen  inches  in  depth. 

"  It  is  propagated  by  planting  the  small  tubers,  or  offsets  : 
the  large  tubers  may  also  be  cut  or  divided  into  several  pieces, 
each  having  one  eye,  as  practised  with  the  potato.  In  April, 


JERUSALEM    ARTICHOKE.  37 

or  early  in  May,  lay  out  the  rows  three  feet  apart,  drop  the 
tubers  one  foot  apart  in  the  rows,  and  cover  three  inches  deep. 
As  the  plants  come  up,  hoe  the  ground  between  the  rows 
from  time  to  time  ;  and  draw  a  little  earth  around  their  stems, 
to  support  them,  and  to  afford  the  roots  a  thicker  covering." 

Taking  the  Crop.  —  The  new  tubers  will  be  suitable  for 
use  in  the  autumn.  In  digging,  great  care  should  be  taken  to 
remove  the  small  as  well  as  the  full-grown  ;  for  those  not 
taken  from  the  ground  will  remain  fresh  and  sound  during 
the  winter,  and  send  up  in  the  spring  new  plants,  which,  in 
turn,  will  increase  so  rapidly,  as  to  encumber  the  ground,  and 
become  troublesome.  In.  localities  where  the  crop  has  once 
been  cultivated,  though  no  plants  be  allowed  to  grow  for  the 
production  of  fresh  tubers,  yet  the  young  shoots  will  continue 
to  make  their  appearance  from  time  to  time  for  many  years. 

Use.  —  "  The  roots,  or  tubers,  are  the  parts  of  the  plant 
eaten.  These  are  boiled  in  water  till  they  become  tender ; 
when,  after  being  peeled,  and  stewed  with  butter  and  a  little 
wine,  they  will  be  as  pleasant  as  the  real  Artichoke,  which 
they  nearly  resemble  both  in  taste  and  flavor." 

M'Intosh  says  that  the  tubers  may  be  used  in  every  way  as 
the  potato ;  and  are  suited  to  persons  in  delicate  health,  when 
debarred  from  the  use  of  most  other  vegetables. 

Varieties.  —  For  a  long  period,  there  was  but  a  single  vari 
ety  cultivated,  or  even  known.  Recent  experiments  in  the 
use  of  seeds  as  a  means  of  propagation  have  developed  new 
kinds,  varying  greatly  in  their  size,  form,  and  color,  possess 
ing  little  of  the  watery  and  insipid  character  of  the  heretofore 
grown  Jerusalem  Artichoke,  and  nearly  or  quite  equalling  the 
potato  in  flavor  and  excellence. 

COMMON  WHITE. 

Tubers  large,  and  often  irregular  in  form ;  skin  and  flesh 
white  ;  quality  watery,  and  somewhat  insipid.  It  is  unfit  for 
boiling,  but  is  sometimes  served  baked  or  roasted.  It  makes 
a  very  crisp  and  well-flavored  pickle. 


38 


ESCULENT    ROOTS. 


PURPLE-SKINNED. 

A  French  variety,  produced  from  seed.  Tubers  purplish 
rose-color  ;  flesh  dryer  when  cooked,  and  finer  flavored,  than 
that  of  the  foregoing. 

KED-SKINNED. 

Like  the  Purple-skinned,  produced  from  seed.  Skin  red. 
Between  this  and  the  last  named  there  are  various  interme 
diate  sorts,  differing  in  shades  of  color,  as  well  as  in  size,  form, 
and  quality. 

YELLOW-SKINNED.     Law. 

The  tubers  of  this  variety  are  of  a  yellowish  color,  and  are 
generally  smaller,  and  even  more  irregularly  shaped,  than 
those  of  the  Common  White.  They  are,  however,  superior 
in  quality,  and  of  a  more  agreeable  taste  when  cooked. 


KOHL    RABI.  ^ 

TURNIP     CABBAGE. 
Brassica  caulo-rapa. 

The  Kohl  E-abi  is  a  vegetable  inter 
mediate  between  the  cabbage  and  the 
turnip.  The  stem,  just  above  the  sur 
face  of  the  ground,  swells  into  a  round, 
fleshy  bulb,  in  form  not  unlike  a  turnip. 
On  the  top  and  about  the  surface  of 
this  bulb  are  put  forth  its  leaves,  which 
are  similar  to  those  of  the  Swede  tur 
nips  ;  being  either  lobed  or  entire  on 
the  borders,  according  to  the  variety. 
The  seeds  are  produced  the  second 
year ;  after  the  ripening  of  which,  the 
bulb  perishes. 


KOHL    RAIJI.  39 

Sowing  and  Cultivation.  —  Mr.  Thompson's  directions  are 
as  follows  :  "  Kohl  Rabi  may  be  sown  thinly,  broadcast,  or  in 
drills  four  inches  apart,  in  April,  May,  or  June.  When  the 
young  plants  are  an  inch  or  two  in  height,  they  may  be  trans 
planted  into  any  good,  well-enriched  piece  of  ground,  plant 
ing  them  eight  inches  apart,  in  rows  fifteen  inches  asunder, 
and  not  deeper  in  the  ground  than  they  were  in  the  seed-bed. 
Water  should  be  given  till  they  take  fresh  root,  and  subse 
quently  in  dry  weather  as  required;  for  though  the  plants 
suffer  little  from  droughts,  yet  the  tenderness  of  the  produce 
is  greatly  impaired  by  an  insufficient  supply  of  moisture. 
With  the  exception  of  stirring  the  ground  and  weeding,  no 
further  culture  is  required.  The  crop  will  be  fit  for  use  when 
the  bulbs  are  of  the  size  of  an  early  Dutch  turnip  :  when 
allowed  to  grow  much  larger,  they  are  only  fit  for  cattle.  Of 
field  varieties,  the  bulbs  sometimes  attain  an  immense  size ; 
weighing,  in  some  cases,  fourteen  pounds." 

Seed.  —  Take  up  a  few  plants  entire  in  autumn ;  preserve 
them  during  winter  in  the  manner  of  cabbages  or  turnips  ;  and 
transplant  to  the  open  ground  in  April,  two  feet  apart  in  each 
direction.  The  seeds  are  not  distinguishable  from  those  of 
the  Swede  or  Ruta-baga  Turnip,  and  retain  their  vitality 
from  five  to  seven  years. 

Use.  —  The  part  chiefly  used  is  the  turnip -looking  bulb, 
formed  by  the  swelling  of  the  stem.  This  is  dressed  and 
eaten  with  sauce  or  with  meat,  as  turnips  usually  are.  While 
young,  the  flesh  is  tender  and  delicate,  possessing  the  com 
bined  flavor  of  the  cabbage  and  turnip. 

They  are  said  to  keep  better  than  any  other  bulb,  and  to 
be  sweeter  and  more  nutritious  than  the  cabbage  or  white 
turnip.  "  In  the  north  of  France,  they  are  extensively  grown 
for  feeding  cattle,  —  a  purpose  for  which  they  seem  admirably 
adapted,  as,  from  having  a  taste  similar  to  the  leaves  of  others 
of  the  species,  they  are  found  not  to  impart  any  of  that  pecu 
liar,  disagreeable  taste  to  the  milk,  which  it  acquires  wrheii 
cows  are  fed  on  turnips." 


40  ESCULENT    ROOTS. 

Varieties.  —  These  are  as  follow  :  — 

ARTICHOKE-LEAVED.     Thorny.   Vil. 
Cut-leaved. 

Of  German  origin,  deriving  its  name  from  the  resemblance 
o     *  o 

of  the  leaves  to  those  of  the  Artichoke.  Bulb  small,  and  not 
smooth  or  symmetrical.  The  leaves  are  beautifully  cut,  and 
are  very  ornamental ;  but  the  bulb  is  comparatively  of  little 
value.  Not  much  cultivated. 

EARLY  DWARF  WHITE.      Vil. 

Bulb  white,  smaller  than  that  of  the  Common  White,  and 
supported  close  to  the  ground.  The  leaves  are  also  smaller, 
and  less  numerous. 

It  is  earlier,  and  finer  in  texture,  than  the  last  named  ; 
and,  while  young,  excellent  for  the  table. 

Transplant  in  rows  fifteen  inches  apart,  and  ten  inches 
asunder  in  the  rows. 

EARLY  PURPLE  VIENNA.     Tliomp.    Vil. 

This  corresponds  with  the  Early  White  Vienna,  except  in 
color,  which,  in  this  variety,  is  a  beautiful  purple,  with  a  fine 
glaucous  bloom.  The  leaf-stems  are  very  slender,  and  the 
leaves  smooth,  and  few  in  number. 

These  two  Vienna  sorts  are  by  far  the  best  for  table  use. 
When  taken  young,  and  properly  dressed,  they  form  an 
excellent  substitute  for  turnips,  especially  in  dry  seasons, 
when  a  crop  of  the  latter  may  fail  or  become  of  inferior 
quality. 

EARLY  WHITE  VIENNA.     Thomp. 

Dwarf,  small,  early  ;  bulb  handsome,  firm,  glossy,  white, 
or  very  pale-green.  The  leaves  are  few,  small,  with  slender 
stems,  the  bases  of  which  are  dilated,  and  thin  where  they 
spring  from  different  parts  on  the  surface  of  the  bulb.  The 


TUT5EROUS-ROOTED    OXALTS.  41 

flesli  is  white,  tender,  and  succulent,  whilst  the  bulb  is  young, 
or  till  it  attains  the  size  of  an  early  white  Dutch  turnip ;  and 
at  or  under  this  size  it  should  be  used. 

Set  the  plants  in  rows  fifteen  inches  apart,  and  ten  inches 
from  plant  to  plant  in  the  lines. 

GREEN. 

Similar  to,  if  not  identical  with,  the  Common  White.  The 
bulbs  are  pale-green,  attain  a  very  large  size,  and  the  variety 
is  hardy  and  productive.  Not  suited  to  garden  culture,  but 
chiefly  grown  for  farm-purposes. 

PURPLE.     Thomp.    Vil. 

This  variety  differs  little  from  the  White,  except  in  color ; 
the  bulb  being  purple,  and  the  leaf-stems  and  nerves  also 
tinged  with  purple.  • 

Like  the  White,  it  attains  a  large  size,  and  is  only  adapted 
for  field  culture ;  the  flesh  being  too  coarse  and  strong- 
flavored  for  table  use. 

WHITE.     Thomp.  Vil. 

Bulb  large,  —  when  full  grown,  measuring  seven  or  eight 
inches  in  diameter,  and  weighing  from  eight  to  ten  pounds ; 
leaves  rather  large  and  numerous  ;  skin  very  pale,  or 
whitish-green  ;  stem  about  six  inches  high.  Hardy,  very 
late,  and  chiefly  employed  for  farm-purposes. 

The  variety  should  be  cultivated  in  rows  eighteen  inches 
apart,  and  the  plants  should  stand  one  foot  apart  in  the 
rows. 


OXALIS,  TUBEROUS-ROOTED.  —  Law. 
Tuberous-rooted  Wood-sorrel.     Oca.     Oxalis  crenata. 

Of  the  Tuberous-rooted  Oxalis,  there  are  two  varieties,  as 
follow  :  — 

6 


42  ESCULENT    ROOTS. 

WHITE-ROOTED. 
Oca  blanca. 

Stem  two  feet  in  length,  branching,  prostrate  or  trailing, 
the  ends  of  the  shoots  erect  ;  leaves  trifoliate,  yellowish- 
green,  the  leaflets  inversely  heart-shaped  ;  flowers  rather 
large,  yellow,  —  the  petals  crenate  or  notched  on  the  borders, 
and  striped  at  their  base  with  purple.  The  seeds  are  ma 
tured  only  in  long  and  very  favorable  seasons.  In  its  native 
state,  the  plant  is  perennial ;  but  is  cultivated  and  treated,  like 
the  common  potato,  as  an  annual. 

Cultivation.  —  The  tubers  should  be  started  in  a  hot-bed  in 
March,  and  transplanted  to  the  open  ground  in  May,  or  as 
soon  as  the  occurrence  of  settled  warm  weather.  They  thrive 
best  in  dry,  light,  and  medium  fertile  soils,  in  warm  situa 
tions  ;  and  should  be  planted  in  hills  two  feet  and  a  half  apart, 
or  in  drills  two  feet  and  a  half  apart,  setting  the  plants  or 
tubers  an  inch  and  a  half  deep,  and  fifteen  or  eighteen  inches 
apart  in  the  drills ;  treating,  in  all  respects,  as  potatoes. 

The  tubers  form  late  in  the  season ;  are  white,  roundish,  or 
oblong,  pointed  at  the  union  with  the  plant,  and  vary  in  size 
according  to  soil,  locality,  and  season ;  seldom,  however,  ex 
ceeding  an  inch  in  diameter,  or  weighing  above  four  ounces. 
The  yield  is  comparatively  small. 

Use.  —  The  tubers  are  used  as  potatoes.  When  cooked, 
the  flesh  is  yellow,  very  dry  and  mealy,  of  the  flavor  of  the 
potato,  with  a  very  slight  acidity.  The  tender,  succulent  stalks 
and  foliage  are  used  as  salad. 

OXALIS,  RED  TUBEROUS-ROOTED. 
Oca  Colorado. 

Plant  similar  in  habit  to  the  White  Tuberous-rooted ;  but 
the  branches,  as  well  as  the  under  surface  of  the  leaves,  are 
more  or  less  stained  with  red.  Tubers  larger  than  those  of 
the  last  named,  roundish,  tapering  towards  the  connection 


TUBEROUS-ROOTED    OXALIS.  43 

with  the  plant,  and  furnished  with  numerous  eyes  in  the 
manner  of  the  common  potato  ;  skin  smooth,  purplish-red  ; 
flesh  often  three-colored,  —  the  outer  portion  of  the  tuber 
carmine-red,  the  central  part  marbled,  and  the  intermediate 
portion  yellow,  —  the  colors,  when  the  root  is  divided  trans 
versely,  appearing  in  concentric  zones,  or  rings.  The  flesh 
contains  but  little  farinaceous  matter,  and  possesses  a  certain 
degree  of  acidity,  which,  to  many  palates,  is  not  agree 
able. 

Propagated,  and  in  all  respects  cultivated,  like  the  "White. 
Either  of  the  varieties  may  also  be  grown  from  cuttings,  which 
root  readily. 

According  to  a  statement  from  the  London  Horticultural 
Society's  Journal,  the  acidity  may  be  converted  into  a  sugary 
flavor  by  exposing  the  tubers  to  the  action  of  the  sun  for  eight 
or  ten  days,  —  a  phenomenon  which  is  analogous  to  what 
takes  place  in  the  ripening  of  most  fruits.  When  treated  in 
this  form,  the  tubers  lose  all  trace  of  acidity,  and  become  as 
floury  as  the  best  descriptions  of  potatoes.  If  the  action  of 
the  sun  is  continued  for  a  long  period,  the  tubers  become 
of  the  consistence  and  sweet  taste  of  figs.  Mr.  Thompson 
states  that  the  disagreeable  acid  taste  may  also  be  removed  by 
changing  the  water  when  they  are  three-quarters  boiled. 

The  plants  are  tender,  and  are  generally  destroyed  early  in 
autumn  by  frost.  The  tubers  must  be  taken  up  before  freez 
ing  weather,  packed  in  sand,  and  placed  in  a  dry,  warm  cellar 
for  the  winter. 

DEPPE'S  OXALIS.     T/tomp.  Vil. 

Oxalis  Deppei. 

A  perennial  plant  from  Mexico,  very  distinct  from  the 
tuberous-rooted  species  before  described.  Stalk  about  one 
foot  in  height,  smooth  and  branching ;  leaves  four  together, 
the  leaflets  wedge-shaped,  pale  yellowish-green,  the  upper 
surface  marked  by  two  brownish  lines  or  stains  in  the  form  of 


44  ESCULENT    ROOTS. 

two  sides  of  a  triangle  ;  flowers  terminal,  of  a  carmine-rose 
or  pink-red  color,  stained  with  green  at  the  base  of  the  petals. 
"  The  roots  are  fleshy,  tapering,  white,  and  semi-transparent, 
and  furnished  on  the  top  of  the  crown  with  a  mass  of  scaly 
bulbs,  sometimes  amounting  to  fifty  in  number,  by  means  of 
which  the  plant  can  be  easily  propagated.  When  well  grown, 
the  roots  are  about  four  inches  in  length,  and  from  one  inch 
to  one  inch  and  a  half  in  thickness."  —  Thomp. 

Soil  and  Culture.  — "  This  Oxalis  requires  a  light,  rich 
soil,  mixed  with  decayed  vegetable  matter ;  and  it  prefers  a 
southern  aspect,  provided  the  soil  is  not  too  dry. 

"  It  may  be  raised  from  seed ;  but  is  generally  propagated 
by  planting  the  bulbs,  which  should  be  set  the  last  of  April 
or  beginning  of  May,  or  when  all  danger  of  frost  is  over,  six 
inches  apart,  in  rows  one  foot  asunder.  The  bulbs  should  be 
only  just  covered  with  soil ;  for  thus  they  occupy  a  position, 
with  regard  to  the  surface,  similar  to  that  in  which  they  are 
produced :  and  this  seems  indispensable,  if  fine  roots  are  to 
be  obtained. 

"  The  stems  have  been  observed  to  spring  up  from  a  con 
siderable  depth ;  but,  in  this  case,  tap-roots  were  not  formed. 
During  summer,  the  soil  must  be  kept  moist  in  dry  weather ; 
otherwise,  when  rain  falls  abundantly,  the  sudden  accession  of 
water  to  the  roots  occasions  their  splitting.  The  plants  should 
be  allowed  to  grow  as  long  as  there  is  no  danger  from  frost ; 
but,  previous  to  this  occurring,  they  should  either  be  taken 
up  or  protected.  If  protected  from  frost  by  frames  or  other 
wise,  the  roots  will  continue  to  increase  in  size  till  near 
November.  When  taken  up,  the  roots  should  be  divested  of 
the  numerous  bulbs  formed  on  their  crowns,  and  then  stored 
up  for  use  in  a  cool,  dry  place,  but  secure  from  frost.  A 
similar  situation  will  be  proper  for  the  small  bulbs ;  or  they 
may  be  kept  in  dry  sand  till  the  season  of  planting."  — 
T/iomp. 

The  plant  has  been  cultivated  with  the  most  complete  sue- 


THE    PARSNIP.  45 

cess,  with  no  especial  preparation  of  the  soil ;  merely  planting 
the  bulbs  in  shallow  drills,  the  ground  being  dug  and  ma 
nured  as  for  other  kitchen-garden  crops. 

Use.  —  In  a  communication  to  the  "  Gardener's  Chronicle," 
Prof.  Morren  gives  the  uses  of  the  plant  as  follow :  — 

"  The  uses  of  the  Oxalis  are  many.  The  young  leaves  are 
dressed  like  sorrel  in  soup,  or  as  a  vegetable.  They  have  a 
fresh  and  agreeable  acid,  especially  in  spring.  The  flowers 
are  excellent  in  salad,  alone,  or  mixed  with  corn  salad,  endive 
of  both  kinds,  red  cabbage,  beet-root,  and  even  with  the  pe 
tals  of  the  dahlia,  which  are  delicious  when  thus  employed. 
When  served  at  table,  the  flowers,  with  their  pink  corolla, 
green  calyx,  yellow  stripes,  and  small  stamens,  produce  a  fine 
effect.  The  roots  are  gently  boiled  with  salt  and  water,  after 
having  been  washed  and  slightly  peeled.  They  are  then 
eaten  like  asparagus  in  the  Flemish  fashion,  with  melted  but 
ter  and  the  yolk  of  eggs.  They  are  also  served  up  like 
scorzonera  and  endive,  with  white  sauce ;  and  form,  in  what 
ever  way  they  are  dressed,  a  tender,  succulent  dish,  easy  to 
digest,  agreeing  with  the  most  delicate  stomach.  The  analogy 
of  the  root  with  salep  indicates  that  its  effect  should  be  excel 
lent  on  all  constitutions." 

"  The  bright  rose-colored  flowers  being  very  ornamental, 
the  plant  is  sometimes  employed  as  an  edging  for  walks."  • 
Tkomp. 


THE    PARSNIP. 

Pastinaca  sativa. 

The  Parsnip  is  a  hardy  biennial,  indigenous  to  Great  Brit 
ain  and  some  parts  of  the  south  of  Europe,  and,  to  a  conside 
rable  extent,  naturalized  in  this  country.  In  its  native  state, 
the  root  is  small  and  fibrous,  and  possesses  little  of  the  fine 
ness  of  texture,  and  delicacy  of  flavor,  which  characterize  the 
Parsnip  in  its  cultivated  state. 


46  ESCULENT    ROOTS. 

The  roots  are  fusiform,  often  much  elongated,  sometimes 
turbinate,  and  attain  their  full  size  during  the  first  year.  The 
flowers  and  seeds  are  produced  the  second  year ;  the  plant  then 
measuring  five  or  six  feet  in  height,  with  a  grooved  or  fur 
rowed,  hollow,  branching  stem.  The  flowers  are  yellow,  in 
large  spreading  umbels  five  or  six  inches  in  diameter.  The 
seeds  ripen  in  July  and  August ;  are  nearly  circular ;  about 
one-fourth  of  an  inch  in  diameter ;  flat,  thin,  very  light,  mem 
branous  on  the  borders,  and  of  a  pale  yellowish-brown  or 
yellowish-green  color.  They  vary  but  little  in  size,  form, 
or  color,  in  the  different  varieties  ;  and  retain  their  vitality  but 
two  years.  About  six  thousand  seeds  are  contained  in  one 
ounce. 

Propagation,  Soil,  and  Cultivation.  —  It  is  always  propagat 
ed  from  seed  sown  annually. 

Soil.  —  The  soil  should  be  mellow,  deep,  and  of  a  rich 
vegetable  texture.  "  If  in  moderate  condition  by  the  manur 
ing  of  the  previous  crop,  it  will  be  better  than  applying 
manure  at  sowing.  Should  it  be  necessary  to  do  so,  let  the 
manure  be  in  the  most  thorough  state  of  decomposition ;  or, 
if  otherwise,  incorporate  it  with  the  soil,  as  far  from  the  sur 
face  as  possible.  The  Parsnip  will  grow  in  a  stronger  soil 
than  the  Carrot ;  and  succeeds  comparatively  well  when  grown 
in  sand,  or  even  in  peat,  if  well  manured." 

Preparation  of  the  Ground,  and  Solving.  — "  The  seed 
should  be  sown  as  early  in  spring  as  the  ground  is  in  good 
working  condition.  As  most  of  the  varieties  have  long  fusi 
form  roots,  ordinary  ploughing  will  not  stir  the  soil  to  a 
sufficient  depth  for  their  greatest  perfection  ;  and,  as  the 
amount  of  the  crop  mainly  depends  on  the  length  of  the  roots, 
it  is  of  the  first  importance  to  provide  for  this  fact  by  making 
the  ground  fine  and  friable  above  and  below,  to  the  depth  of 
at  least  fifteen  inches  :  eighteen  or  twenty  would  be  better. 
When  the  soil  has  thus  been  thoroughly  pulverized,  level  off 
the  surface,  and  rake  it  fine  and  smooth,  and  sow  the  seed  in 


THE    PARSNIP.  47 

drills  fourteen  inches  apart  and  an  inch  and  a  half  deep  ; 
allowing  half  an  ounce  of  seed  for  one  hundred  feet  of 
drill,  and  from  five  to  six  pounds  to  the  acre.  When  the 
young  plants  are  two  or  three  inches  high,  thin  them  out  to 
about  six  inches  in  the  rows  ;  and,  as  they  transplant  readily, 
any  vacant  space  can  be  filled  by  resetting  the  surplus  plants. 
Keep  the  earth  between  the  rows  loose,  and  free  from  weeds, 
and  also  the  spaces  in  the  rows,  until  the  leaves  cover  the 
ground;  after  which,  little  further  care  will  be  required. 
The  roots  will  attain  a  good  size  by  the  middle  of  September, 
from  which  time  a  few  may  be  drawn  for  present  use ;  but 
the  Parsnip  is  far  best  at  full  maturity,  which  is  indicated 
by  the  decay  of  the  leaf  in  October." 

Harvesting.  —  The  Parsnip  sustains  no  injury  when  left  in 
the  open  ground  during  winter ;  and  it  is  a  common  practice 
to  take  up  in  the  fall  a  certain  quantity  of  roots  to  meet  a 
limited  demand  in  the  winter  months,  allowing  the  rest  to 
remain  in  the  ground  until  spring.  The  roots  thus  treated 
are  considered  to  have  a  finer  flavor ;  that  is  to  say,  are  better 
when  recently  taken  from  the  ground. 

In  taking  up  the  crop  in  autumn,  which  should  be  done 
just  previous  to  the  closing-up  of  the  ground,  be  careful  to 
remove  the  soil  to  a  sufficient  depth,  so  as  not  to  injure  the 
roots.  The  thrust  of  the  spade  that  easily  lifts  a  Carrot  with 
out  essential  injury,  will,  if  applied  to  the  Parsnip,  break  the 
roots  of  nine  in  ten  at  scarcely  half  their  length  from  the  sur 
face  of  the  ground.  As  the  roots  keep  much  fresher,  and 
retain  their  flavor  much  better,  when  taken  up  entire,  the  best 
method  is  to  throw  out  a  trench  beside  the  rows,  to  the  depth 
of  the  roots,  when  they  can  be  easily,  as  well  as  perfectly, 
removed.  They  should  be  dug  in  pleasant  weather,  and  laid 
on  the  ground  exposed  to  the  sun  for  a  few  hours  to  dry ; 
"  and  when  all  the  earth  is  rubbed  off  them,  and  their  leaves 
cut  off  to  within  an  inch  of  their  crowns,  they  may  be  stowed 
away  in  sand,  dry  earth,  or  in  any  dry,  light  material  most 


48  ESCULENT    ROOTS. 

convenient."  When  thus  packed,  they  will  keep  well  in 
almost  any  location,  either  in  the  cellar  or  storehouse.  - 

If  the  roots  which  have  remained  in  the  ground  during 
winter  be  taken  up  in  spring,  and  the  tops  removed  as  before 
directed,  they  may  be  packed  in  sand  or  earth,  and  will 
remain  fresh  and  in  good  condition  for  use  until  May  or 
June. 

To  raise  Seed.  —  In  April,  thin  out  the  roots,  that  have 
been  in  the  ground  during  the  winter,  to  about  eighteen 
inches  apart ;  or,  at  the  same  season,  select  a  few  good-sized 
and  symmetrical  roots  from  those  harvested  in  the  fall,  and 
set  them  eighteen  inches  apart,  with  the  crowns  just  below 
the  surface  of  the  ground.  They  will  send  up  a  stalk  to  the 
height  and  in  the  manner  before  described,  and  the  seeds  will 
ripen  in  August.  The  central  umbel  of  seeds  is  always  the 
largest,  and  is  considered  much  the  best. 

Use.  — "  The  Parsnip  is  considered  as  a  wholesome  and 
nutritious  article  of  food,  and  is  served  at  table  in  various 
styles  in  connection  with  salted  meats  and  fish.  The  roots, 
aside  from  this  manner  of  using,  form  what  may  be  called  an 
excellent  side-dish ;  when,  after  being  boiled,  not  too  soft, 
they  are  dipped  in  thin  batter  of  flour  and  butter  or  the 
white  of  eggs,  and  afterwards  fried  brown." 

They  contain  a  considerable  portion  of  sugar,  and  are  con 
sidered  more  nutritive  than  carrots  or  turnips.  The  roots 
form  a  common  ingredient  in  soups ;  and  are  sometimes  used 
for  making  bread,  and  also  a  kind  of  wine  said  to  resemble 
Malmsey  of  Madeira. 

Aside  from  the  value  of  the  Parsnip  as  a  table  vegetable, 
it  is  one  of  the  most  economical  roots  for  cultivation  for  farm 
purposes,  as  it  not  only  produces  an  abundant  and  almost  cer 
tain  crop,  but  furnishes  very  nourishing  food  particularly 
adapted  to  and  relished  by  dairy- stock. 

Varieties.  —  The  varieties,  which  are  not  numerous,  are  as 
follow  :  — 


THE    PARSNIP.  49 

COMMON,  OR  DUTCH.     Trans. 
Swelling  Parsnip.     Long  Smooth  Dutch. 

The  leaves  of  this  kind  are  strong  and  numerous  ;  generally 
about  two  feet  long  or  high.  The  roots  are  from  twenty  to 
thirty  inches  in  length,  and  from  three  to  four  inches  in  dia 
meter  at  the  shoulder,  regularly  tapering  to  the  end,  occasion 
ally  producing  a  few  strong  fangs.  The  crown  is  short  and 
narrow,  elevated,  and  contracting  gradually  from  the  shoul 
der,  which  is  generally  below  the  surface  of  the  ground. 

Seeds  from  America,  Holland,  and  Germany,  sown  in  the 
garden  of  the  London  Horticultural  Society,  all  proved  alike ; 
though  some  were  superior  to  others  in  the  size  of  their  roots, 
owing,  it  was  thought,  both  to  a  careful  selection  of  seed- 
roots  and  to  the  age  of  the  seeds.  It  was  found  that  new 
seeds  uniformly  produced  the  largest  roots. 

EARLY  SHORT-HORN.     M'Int. 

A  recently  introduced  variety,  similar  to  the  Turnip-rooted, 
but  shorter.  Very  delicate  and  fine-flavored. 

GUERNSEY.     Trans. 
Panais  Long,  of  the  French. 

The  leaves  of  this  kind  grow  much  stronger  and  somewhat 
taller  than  those  of  the  Common  Parsnip.  The  leaflets  are 
also  broader.  The  only  distinguishable  difference  in  the  roots 
is,  that  those  of  the  Guernsey  Parsnip  are  the  larger  and 
more  perfect,  being  sometimes  three  feet  long.  Eoots  pro 
duced  from  seed  obtained  from  Guernsey  were  evidently  much 
superior  to  those  which  were  grown  from  seed  raised  in  other 
localities  :  from  which  it  would  appear  that  the  Guernsey 
Parsnip  is  only  an  improved  variety  of  the  Common,  arising 
from  soil  and  cultivation  in  that  island.  Dr.  M'Culloch  states 
that,  in  Guernsey,  its  roots  grow  to  the  length  of  four  feet. 
In  its  flavor,  it  differs  little  from  the  Common  Dutch  Parsnip. 

7 


50  ESCULENT    ROOTS. 

HOLLOW-CROWNED.     Trans. 
Long  Jersey.     Hollow-crowned  Guernsey.     Hollow-headed. 

In  this  variety,  the  leaves  are  shorter  and  not  so  numerous 
as  those  of  the  Common  Parsnip.  The  roots  are  oblong, 
about  eighteen  inches  in  length,  and  four  inches  in  diameter 
at  the  shoulder,  more  swollen  at  the  top,  and  not  tapering 
gradually,  but  ending  somewhat  abruptly  with  a  small  tap 
root.  The  crown  is  short,  and  quite  sunk  into  the  shoulder,  so 
as  to  form  a  hollow  ring  around  the  insertion  of  the  stalks  of 
the  leaves ;  and  grows  mostly  below  the  surface  of  the  ground. 

It  is  a  good  sort  for  general  cultivation,  especially  as  it  does 
not  require  so  deep  a  soil  as  either  the  Common,  or  Guernsey. 
There  is  little  difference  in  the  flavor  or  general  qualities  of 
the  three  varieties. 

SIAM,  OR  YELLOW.     Thomp. 

Panais  de  Siam. 

This  is  said  to  be  more  tender  and  richer  in  flavor  than  any 
of  the  other  varieties.  It  is  mentioned  by  Dr.  Neill  in  the 
"  Encyclopaedia  Britannica,"  and  is  described  by  M.  Noisette 
as  being  yellowish  in  color,  and  in  form  intermediate  between 
the  Guernsey  and  Turnip-rooted  Parsnips.  He  also  states 
that  it  is  the  most  esteemed.  It  does  not,  however,  appear 
to  be  known  at  the  present  day  in  this  country. 

TURNIP-ROOTED.     Trans. 
Panais  Rond,  of  the  French. 
The  leaves  of  this  sort  are  few,  and  do  not 
exceed  twelve  to    sixteen   inches   in   length. 
The  roots  are  from  four  to  six  inches  in  di 
ameter,  tunnel-shaped,  tapering  very  abruptly, 
with  a  strong  tap-root ;  the  whole  being  from 
twelve  to  fifteen  inches  in  length.     The  rind 
is  rougher  than  either  of  the  other  sorts ;  the 
shoulder  very  broad,  growing  above  the  surface 


Turnip-rooted 

I    .11  Mill 


THE    POTATO.  51 

of  the  soil ;  convex,  with  a  small,  short  crown.  It  is  much 
the  earliest  of  the  parsnips ;  and,  if  left  in  the  ground,  is  lia 
ble  to  rot  in  the  crown.  The  leaves  also  decay  much  sooner 
than  those  of  most  other  sorts. 

It  is  particularly  adapted  to  hard  and  shallow  soils ;  and, 
from  its  coming  into  use  much  earlier  than  any  other  kind, 
very  desirable.  In  flavor,  it  is  mild  and  pleasant,  though  less 
sugary  than  the  long-rooted  kinds.  The  flesh,  when  dressed, 
is  more  yellow  than  that  of  any  other  variety. 


THE     POTATO. 

Solanum  tuberosum. 

The  Potato  is  a  native  of  Central  or  Tropical  America. 
In  its  wild  or  natural  state,  as  found  growing  on  the  moun 
tains  of  Mexico  or  South  America,  the  tubers  rarely  exceed 
an  inch  in  diameter,  and  are  comparatively  unpalatable. 
During  the  last  half-century,  its  cultivation  within  the  United 
States  has  greatly  increased  ;  and  it  is  now  considered  the 
most  important  of  all  esculent  roots,  and  next  to  the  cereals 
in  value  as  an  article  of  human  subsistence. 

Soil.  —  The  soils  best  suited  to  the  Potato  are  of  the  dryer 
and  lighter  descriptions ;  pasture  lands,  or  new  land,  with 
the  turf  freshly  turned,  producing  the  most  abundant  as 
well  as  the  most  certain  crops.  On  land  of  a  stiff,  clayey 
texture,  or  in  wet  soils,  they  are  not  only  extremely  liable  to 
disease,  but  the  quality  is  usually  very  inferior.  "  On  soils 
which  have  been  long  cropped  and  heavily  manured,  they 
rarely  succeed  well ;  and  hence  garden  ground,  in  most  cases, 
does  not  produce  tubers  of  so  good  quality  as  those  obtained 
from  the  fields." 

Fertilizers.  —  "  In  good  garden  soil,  the  less  manure  that 
is  used,  the  better  flavored  will  be  the  produce ;  and  it  will 
also  be  much  less  affected  by  the  disease.  Therefore,  whilst 


52  ESCULENT    ROOTS. 

the  malady  prevails,  or  symptoms  of  it  still  remain,  it  is  not 
advisable  to  apply  much  manure. 

"  Amongst  the  fertilizers  that  are  employed,  may  be  enu 
merated,  in  addition  to  barnyard  and  stable  manure,  leaves, 
leaf-mould,  peat- charcoal,  and  other  carbonaceous  substances, 
lime,  gypsum,  or  plaster,  and  bone-dust. 

"  Wood-ashes  are  useful  in  supplying  potash  and  other  in 
organic  substances  required  by  the  plant ;  and  they  may  be 
advantageously  applied  where  the  soil  contains  a  large  amount 
of  decayed  vegetable  matter.  The  same  remark  will  also 
apply  to  lime,  which  is  useful  in  destroying  slugs  and  other 
vermin,  which  attack  the  tubers.  Plaster,  bone-dust,  and 
superphosphate  of  lime,  are  best  for  humid  soils.  They  induce 
earliness ;  and  where  this  is  an  object,  as  it  must  be  so  long 
as  the  disease  continues,  they  may  be  applied  with  conside 
rable  advantage."  —  Thomp. 

Propagation.  —  "  This  is  almost  universally  from  tubers  ; 
the  seed  being  seldom  sown,  except  for  the  production  of  new 
varieties.  With  many  it  is  a  doubtful  question,  whether  the 
tubers  cut,  or  planted  whole,  yield  the  greater  return.  From 
experiments  made  in  the  garden  of  the  London  Horticultural 
Society  at  Chiswick,  it  was  found,  on  the  mean  of  two  planta 
tions,  —  one  made  early  in  the  season,  and  the  other  about  one 
month  later,  —  that  the  produce  from  cut  sets  exceeded  that 
from  whole  tubers  by  nearly  one  ton  per  acre.  In  the  latter 
planting,  the  produce  from  whole  tubers  was  somewhat 
greater  than  that  from  single  eyes  :  but,  in  the  early  planta 
tion,  the  cut  sets  gave  nearly  two  tons  per  acre  more  produce 
than  the  whole  tubers  ;  the  weight  of  potatoes  planted  being 
deducted  in  every  case. 

"  Another  important  consideration  is,  whether  small  tubers 
or  large  ones  should  be  employed  for  making  sets ;  for  if,  by 
using  the  former,  an  equally  good  crop  could  be  obtained,  a 
considerable  saving  in  the  expense  of  sets  would  be  effected. 
Large  tubers,  however,  are  preferable,  for  the  following  rea- 


THE    POTATO.  53 

sons  :  In  all  plants,  large  buds  tend  to  produce  large  shoots ; 
and  small  or  weak  buds,  the  reverse.  Now,  the  eyes  of  pota 
toes  are  true  buds,  and  in  small  tubers  they  are  comparatively 
weak :  they  consequently  produce  weak  shoots,  and  the  crop 
from  such  is  inferior  to  that  obtained  from  plants  originat 
ing  from  larger  tubers,  furnished  with  stronger  eyes  ;  and  this 
conclusion  has  been  justified  by  the  results  of  actual  experi 
ments. 

"  The  part  of  the  Potato  employed  for  planting  is  not  a 
matter  of  indifference.  It  was  found,  by  an  experiment  made 
in  the  garden  of  the  Horticultural  Society,  that  sets  taken 
from  the  points  of  the  tubers,  and  planted  early  in  the  sea 
son,  yielded  at  the  rate  of  upwards  of  three  tons  per  acre 
more  produce  than  was  obtained  from  employing  the  opposite 
end  of  the  tubers.  In  a  plantation  made  a  month  afterwards, 
the  difference  was  much  less,  but  still  in  favor  of  the  point, 
or  top  end,  of  the  Potato."  —  Thomp. 

With  regard  to  the  quantity  of  seed  per  acre,  great  diver 
sity  of  opinion  exists  among  cultivators.  Much,  of  course, 
depends  on  the  variety,  as  some  sorts  not  only  have  more 
numerous  eyes,  but  more  luxuriant  and  stronger  plants,  than 
others.  Of  such  varieties,  a  much  less  quantity  will  be 
required  than  of  those  of  an  opposite  character.  From  a 
series  of  experiments  carefully  made  for  the  purpose  of  as 
certaining  the  amount  of  seed  most  profitable  for  an  acre,  it 
was  found  that  from  six  to  eight  bushels,  if  planted  in  hills, 
answered  better  than  more  :  for,  when  too  much  seed  was 
used,  there  were  many  small  tubers ;  and  where  the  tubers 
had  been  divided  into  very  small  parts,  or  single  eyes,  the 
plants  were  more  feeble,  and  the  yield  less  in  number  and 
weight,  though  usually  of  larger  size. 

Methods  of  Planting  and  Cultivation.  —  Potatoes  are  usually 
planted  either  in  hills  or  ridges ;  the  former  method  being 
the  more  common  in  this  country.  If  planted  in  hills,  they 
should  be  made  from  three  feet  to  three  and  a  half  apart ; 


54  ESCULENT    ROOTS. 

the  distance  to  be  regulated  by  the  habit  of  the  variety  under 
cultivation.  If  in  ridges  or  drills,  they  may  be  made  from 
two  and  a  half  to  three  feet  apart;  although  some  of  the 
earlier  and  smaller  kinds  may  be  successfully  grown  at  eigh 
teen  or  twenty  inches. 

"  Of  sets  formed  by  the  division  of  an  average-sized  tuber 
into  four  parts,  three  may  be  allowed  a  hill ;  or,  if  planted  in 
drills,  the  sets  may  be  placed  from  seven  to  twelve  inches 
asunder,  —  the  distance  to  be  regulated  by  the  habit  or  size  of 
the  plant.  On  light,  warm  land,  the  sets  should  be  covered 
about  four  inches  in  depth ;  but  in  wet,  cold  soil,  three  inches 
will  be  sufficient. 

"  As  soon  as  the  plants  are  fairly  above  the  surface,  hoeing 
and  surface-stirring  should  be  commenced.  The  earth  should 
gradually  be  drawn  about  the  hills,  or  along  the  ridges,  at 
each  successive  hoeing,  and  every  encouragement  given  to 
the  side-roots  to  extend  themselves  :  for  nearly  at  their  ex 
tremities  the  tubers  are  formed  ;  so  that  deeply  stirring  the 
ground  between  the  hills  or  ridges  tends  to  their  extension. 
This  latter  treatment,  however,  must  not  be  carried  beyond  a 
certain  stage  in  the  growth  of  the  plant,  or  after  the  tubers 
have  reached  a  considerable  size,  as  the  extremities  of  the 
roots  might  be  seriously  injured.  Some  varieties  of  potatoes 
produce  their  tubers  at  a  much  greater  distance  from  the  stem 
than  others.  These  are  chiefly  to  be  found  among  the  later 
sorts.  Most  of  the  early  kinds  produce  theirs  close  to  the 
stem,  or  at  the  extremity  of  very  short  runners  ;  seldom  more 
than  nine  inches  from  the  stalk  of  the  plant." 

Forcing.  —  This  should  be  commenced  from  three  to  four 

o 

weeks  before  the  season  for  planting  in  the  open  ground. 
The  earliest  varieties  should  be  chosen  for  the  purpose, 
selecting  whole  tubers  of  medium  size,  and  placing  them 
close  together,  in  a  single  layer,  among  half-decayed  leaves 
or  very  light  loam,  on  the  surface  of  a  moderate  hot 
bed. 


THE    POTATO.  55 

"  When  the  shoots  have  attained  the  height  of  two  or 
three  inches,  and  the  weather  has  become  sufficiently  mild, 
they  should  be  carefully  taken  out,  and  divided  into  sets ;  in 
the  process  of  cutting  up  the  tubers,  avoiding  as  much  as  pos 
sible  doing  injury  to  the  small  fibrous  roots,  and  also  to  the 
growing  shoots.  These  sets  should  then  be  planted  out  in 
hills  or  drills,  in  the  usual  manner  and  at  the  usual  depth ;  if 
possible,  leaving  the  upper  portion  of  the  young  shoot  just 
above  the  surface  of  the  ground.  Some  care  is  requisite  in 
planting  out  the  sets,  particularly  in  covering ;  for,  if  the  soil 
is  applied  too  rudely,  the  sprouts,  which  separate  very  easily 
from  the  tubers,  are  exceedingly  liable  to  be  broken  off,  and 
the  set  destroyed  for  early  use.  If  severe  cold  or  frosty 
weather  occurs,  the  plants  should  be  protected  by  straw,  or 
any  convenient,  light  material,  placed  along  the  drills  or  on 
the  hills." 

Taking  the  Crop,  and  Method  of  Preservation.  —  "  The 
early  varieties  should  be  dug  for  use  as  they  attain  a  suitable 
size;  which,  in  warm  exposure,  will  be  about  the  begin 
ning  of  July ;  and  thence  till  the  middle  of  August,  in  less 
favorable  places.  The  practice  of  partially  removing  the 
soil  from  about  the  roots,  and  gathering  the  largest  tubers, 
leaving  the  smaller  ones,  with  the  expectation  that  they  will 
attain  a  larger  size,  is  a  mode  of  proceeding  which  seldom 
realizes  the  hopes  of  the  cultivator ;  for  the  Potato,  if  once 
disturbed  at  the  roots,  seldom  recovers  the  check. 

"When  no  apprehension  is  felt  on  account  of  disease,  a 
week's  delay  in  commencing  on  the  crop  will  be  found  of 
great  importance  both  to  the  bulk  and  quality ;  for  just  pre 
vious  to  the  decay  of  the  tops,  if  pleasant  weather  prevails 
and  the  ground  is  sufficiently  moist,  the  tubers  increase  in 
size  with  great  rapidity. 

"  Late  varieties  usually  constitute  the  great  portion  of  the 
main  crop,  and  are  those  which  require  most  care  in  taking 
up  and  storing.  So  long  as  the  plants  continue  green,  the 


56  ESCULENT    ROOTS. 

Potato  should  be  allowed  to  remain  in  the  ground ;  as  this  is 
quite  indicative  that  the  tubers  have  not  arrived  at  full  ma 
turity." 

In  the  preservation  of  potatoes,  it  is  of  the  first  importance 
that  they  be  excluded  from  light.  If  this  is  neglected,  they 
become  not  only  injurious,  but  actually  poisonous  ;  and  this 
is  especially  the  fact  when  they  are  allowed  to  become  of  a 
green  color,  which  they  readily  will  do  on  exposure  to  the 
light.  In  a  state  of  complete  darkness  they  should  there 
fore  be  placed,  the  day  they  are  taken  out  of  the  ground ;  and 
it  were  even  better  that  they  were  stored  in  rather  a  damp 
state,  than  that  they  should  be  exposed  for  a  day  to  the  light 
with  a  view  to  dry  them.  Drying  has  a  bad  effect  on  the 
skin  of  the  Potato ;  for,  if  subjected  to  this,  the  skin  and  part 
of  the  epidermis  are  made  to  part  with  their  natural  juices, 
which  ever  afterwards  renders  them  incapable  of  absorbing 
moisture,  even  if  presented  to  them.  Fermentation  is  also 
an  important  evil  to  be  guarded  against,  as  it  changes  the 
whole  substance  of  the  Potato,  and,  so  far  as  seed  potatoes 
are  concerned,  destroys  their  vegetative  principle.  As  security 
against  this,  they  should  be  stored  either  in  barrels  or  boxes, 
or  in  long,  narrow  ridges,  with  partitions  of  earth  between. 
Potatoes  once  dried  should  never  be  again  moistened  until 
just  before  using. 

"  Keeping  potatoes  has  the  effect  of  diminishing  the 
quantity  of  starch  contained  in  them.  According  to  Mr. 
Johnson,  those  which  in  October  yielded  readily  seventeen 
per  cent  of  starch,  gave,  in  the  following  April,  only  fourteen 
and  a  half  per  cent.  The  effect  of  frost  is  also  to  lessen  the 
quantity  of  starch.  It  acts  chiefly  upon  the  vascular  and 
albuminous  part ;  but  it  also  converts  a  portion  of  the  starch 
into  sugar  :  hence  the  sweetish  taste  of  frosted  potatoes."  — 
M'Int. 

Varieties.  —  Messrs.  Peter  Lawson  and  Sons  describe  one 
hundred  and  seventy-five  varieties  :  and  other  foreign  authors 


THE    POTATO.  57 

enumerate  upwards  of  five  hundred,  describing  the  habit  of 
the  plant ;  size,  form,  and  color  of  the  tubers ;  quality  and 
general  excellence  ;  and  comparative  value  for  cultivation. 

They  are  obtained  from  seeds ;  the  latter  being  quite  small, 
flat,  and  lens-shaped.  One  hundred  and  five  thousand  are 
contained  in  an  ounce,  and  they  retain  their  germinative  pro 
perties  three  years. 

The  process  is  as  follows  :  "  Select  some  of  the  largest  and 
best  berries,  or  balls,  when  fully  ripe,  which  is  denoted  by  the 
withering  of  the  stalk ;  and  separate  the  seeds  from  the  pulp, 
and  dry  them  thoroughly  in  the  sun.  These  should  be  sown 
in  the  following  spring,  and  the  produce  taken  up  in  October. 
The  tubers  will  then  have  nearly  attained  the  size  of  small 
plums.  The  best  of  these  should  be  selected,  and  the  pro 
duct  of  each  plant  carefully  and  separately  preserved.  In 
the  month  of  April  following,  they  .should  be  planted  at  a  dis 
tance  from  one  another  of  from  fifteen  to  eighteen  inches ; 
and,  when  they  rise  about  two  inches  from  the  ground,  they 
should  be  earthed  up  slightly  with  the  hoe,  —  an  operation 
which  may  be  repeated  during  the  season.  When  they  have 
arrived  at  maturity,  they  are  to  be  taken  up,  keeping  the  pro 
duct  of  each  stalk  by  itself;  which  product  is  again  to  be 
planted  the  ensuing  spring.  A  judgment  of  the  properties  of 
the  varieties  will  then  have  been  formed,  and  those  are  to  be 
reserved  for  cultivation  which  are  approved  of.  It  will 
be  found,  that,  whatever  had  been  the  character  of  the  parent 
stock,  the  seeds  will  produce  numerous  varieties,  some  white, 
some  dark,  in  color,  with  tubers  of  different  forms,  round,  ob 
long,  and  kidney-shaped,  and  varying  greatly  in  the  dryness, 
color,  and  farinaceous  character,  of  the  flesh."  —  Low. 

ASH-LEAVED  EARLY. 

Stem  nearly  two  feet  in  height,  erect,  with  long,  smooth, 
shining,  and  drooping  foliage  ;  flowers  very  seldom  produced  ; 
tubers  white,  roundish,  rough-skinned ;  flesh  white,  of  me- 


58  ESCULENT    ROOTS. 

dium  quality.  The  variety  is  healthy,  and  remarkably  early ; 
well  suited  to  open  culture,  but  not  adapted  for  growing 
under  glass,  on  account  of  its  tall  habit. 

ASH-LEAVED  KIDNEY. 

One  of  the  earliest  of  the  garden  varieties,  well  adapted 
for  forcing  under  glass  or  for  starting  in  a  hot-bed,  and  sub 
sequent  cultivation  in  the  open  ground.  The  plant  is  of 
spreading  habit,  and  about  eighteen  inches  in  height ;  leaves 
small,  recurved;  tubers  of  medium  size,  kidney-shaped,  white  ; 
flesh  white,  dry,  and  well  flavored.  Very  healthy.  Intro 
duced. 

BISCUIT.     Law. 

Plant  two  feet  and  a  half  high,  spreading ;  leaves  rather 
rough,  large,  and  of  a  pale-green  color  ;  flowers  whitish  ; 
tubers  rather  small,  round,  smooth,  and  of  a  light-brownish 
color.  A  very  healthy  variety,  mealy,  well  flavored,  and 
quite  productive.  The  plants  do  not  decay,  nor  do  the  tubers 
attain  full  maturity,  until  nearly  the  close  of  the  season  :  the 
latter  are,  however,  of  good  quality,  and  in  perfection  for 
the  table  soon  after  being  harvested. 


BLACK  CHENANGO. 
Black  Mercer. 

Plant  vigorous,  and  generally  of  healthy  habit ;  tubers 
nearly  of  the  form  of  the  Lady's  Finger,  but  of  larger  size ; 
skin  very  deep  purple,  or  nearly  black ;  flesh  purple,  both  in 
its  crude  state  and  when  cooked ;  quality  good,  usually  dry, 
and  of  good  flavor. 

The  Black  Chenango  is  moderately  productive,  and  with 
stands  disease  better  than  almost  any  other  potato ;  but  its 
dark  color  is  objectionable.  Compared  with  many  of  the 
recent  varieties,  it  has  little  merit,  and  is  not  a  profitable  sort 
for  extensive  cultivation. 


THE    POTATO.  59 


BUCKEYE. 

A  Western  variety ;  grown  also  to  a  considerable  extent  in 
some  parts  of  the  Middle  States.  "  It  is  a  handsome,  round 
potato ;  white  throughout,  except  a  little  bright  pink  at  the 
bottom  of  the  eye.  It  is  very  early,  —  ripening  as  early  as 
the  Chenango ;  attains  a  good  marketable  size  as  soon  as  the 
Dykeman  ;  cooks  very  dry  and  light ;  and  is  fine  flavored, 
particularly  when  first  matured.  It  throws  up  a  very  thick, 
vigorous,  and  luxuriant  vine  ;  grows  compactly  in  the  hill,  and 
to  a  large  size,  yielding  abundantly." 

For  planting  for  early  use,  it  is  a  promising  variety :  but 
for  a  late  or  medium  crop,  upon  strong,  rich  ground,  it  is  said 
to  grow  so  rapidly,  and  to  so  great  a  size,  that  many  of  the 
tubers  are  liable  to  be  hollow-hearted;  which  considerably 
impairs  their  value  for  table  use. 

CALICO. 

Similar  to  the  Pink-eyed ;  varying  little  except  in  color, 
which  is  mostly  red,  with  occasional  spots  and  splashes  of 
white.  It  is  in  no  respect  superior  to  the  last-named  variety 
in  quality,  and  cannot  be  considered  of  much  value  for  agri 
cultural  purposes  or  for  the  table. 

CALIFORNIA  RED. 

A  bright-red  potato  from  California.  Tubers  variable  in 
form,  from  long  to  nearly  round,  rather  smooth  ;  eyes  slightly 
depressed. 

It  is  one  of  the  most  productive  of  all  the  varieties  ;  but,  on 
account  of  its  extreme  liability  to  disease,  cannot  be  recom 
mended  for  general  cultivation. 

CARTER. 

A  medium-sized,  roundish,  flattened,  white  potato,  once 
esteemed  the  finest  of  all  varieties,  but  at  present  nearly  or 


60  ESCULENT    ROOTS. 

quite  superseded  by  the  Jackson  White,  of  which  it  is  sup 
posed  to  be  the  parent.  Eyes  rather  numerous,  and  deeply 
sunk ;  flesh  very  white,  remarkably  dry,  farinaceous,  and 
well  flavored.  Originated  about  thirty  years  ago,  in  Berkshire 
County,  Mass.,  by  Mr.  John  Carter. 

CHURCHILL. 

A  variety  said  to  have  originated  in  Maine,  and  often  sold 
in  the  market  for  the  "  State  of  Maine  ;  "  which  it  somewhat 
resembles  in  size,  form,  and  color.  Flesh  yellow.  Not  a 
desirable  sort.  It  is  much  inferior  to  the  "  State  of  Maine  ;  " 
and,  in  many  places,  the  latter  variety  has  been  condemned  in 
consequence  of  the  Churchill  having  been  ignorantly  culti 
vated  in  its  stead. 

CRISTY. 

An  early  sort,  of  good  quality,  but  rather  unproductive. 
Shape  somewhat  long,  though  often  nearly  round  ;  color 
white  and  purple,  striped,  and  blended  together.  It  is  of  no 
value  as  an  agricultural  variety ;  and,  for  table  use,  cannot  be 
considered  superior  to  many  other  varieties  equally  healthy 
and  more  prolific. 

CUPS. 

Introduced.  Plant  upright,  stocky,  surviving  till  frost ; 
flowers  pale  purple  ;  tubers  pink  or  reddish,  large,  oblong, 
often  irregular  ;  flesh  dry  and  farinaceous.  Very  healthy  and 
productive,  but  better  suited  for  agricultural  purposes  than 
for  the  table. 

DANVERS  SEEDLING. 

Danvers  Red. 

Plant  healthy  and  vigorous.  The  large,  full-grown  tubers 
are  long;  and  the  smaller,  undeveloped  ones,  nearly  round. 
Color  light  red,  with  faint  streaks  of  white  ;  eyes  moderately 
sunk ;  quality  fair. 


THE    POTATO.  61 

This  variety  originated  in  Danvers,  Essex  County,  Mass. ; 
and,  when  first  introduced,  was  not  only  of  good  size  and 
quality,  but  remarkably  productive.  It  has,  however,  much 
deteriorated ;  and  is  now,  both  as  respects  quality  and  yield, 
scarcely  above  an  average.  At  one  period,  it  had  the  reputa 
tion  of  being  one  of  the  best  varieties  for  keeping,  and  of 
entirely  withstanding  the  attacks  of  the  potato  disease. 

DAVIS'S  SEEDLING. 

This  variety  originated  in  the  town  of  Sterling,  Mass. ;  and 
was  early  disseminated  through  the  influence  of  the  Massa 
chusetts  Horticultural  Society,  at  whose  exhibitions  it  attract 
ed  much  attention  on  account  of  its  size  and  beauty.  For 
general  cultivation,  it  is  probably  one  of  the  most  profitable 
sorts  known,  as  it  yields  abundantly,  even  with  ordinary  at 
tention.  Under  a  high  state  of  cultivation,  seven  hills  have 
produced  a  bushel  of  potatoes. 

The  tubers  are  of  good  size,  red,  nearly  round,  though 
sometimes  more  or  less  flattened.  Eyes  deeply  sunk,  and  not 
very  numerous ;  flesh  nearly  white,  slightly  tinged  with  pink 
beneath  the  skin  when  cooked  ;  quality  good,  being  dry,  fari 
naceous,  and  well  flavored.  It  requires  the  full  season  for  its 
complete  perfection,  and  resists  disease  better  than  most  varie 
ties.  As  a  winter  potato,  or  for  extensive  cultivation  for 
market,  it  is  one  of  the  best  of  all  varieties ;  and  commends 
itself  to  the  farmer,  both  as  respects  quality  and  yield,  as 
being  greatly  superior  to  the  Peach-blow,  Pink-eye,  Vermont 
White,  and  many  similar  varieties,  which  so  abound  in  city 
markets. 

DYKEMAN. 

Plant  of  medium  strength  and  vigor,  rarely  producing  seed 
or  blossoms ;  tubers  large,  roundish,  often  oblong ;  color 
white,  clouded  at  the  stem- end  and  about  the  eyes  (which  are 
moderately  sunk  and  rather  numerous)  with  purple ;  flesh 
white,  or  yellowish-white,  its  quality  greatly  affected  by  sea- 


62  ESCULENT    ROOTS. 

son,  and  the  soil  in  which  the  variety  may  be  cultivated.  In 
certain  descriptions  of  rather  strong,  clayey  land,  the  yield  is 
often  remarkably  great,  and  the  quality  much  above  medium. 
In  such  land,  if  warm  and  sheltered,  the  tubers  attain  a  very 
large  size  quite  early  in  the  season,  and  find  a  ready  sale  in 
the  market  at  greatly  remunerative  prices.  Under  other  con 
ditions,  it  frequently  proves  small,  waxy,  and  inferior  in 
quality,  and  profitless  to  the  cultivator.  Notwithstanding 
these  defects,  its  size,  earliness,  and  productiveness  render  it 
worthy  of  trial. 

EARLY  BLUE. 

Tubers  of  medium  size,  roundish,  of  a  bright  purple  or 
bluish  color :  eyes  moderately  deep ;  flesh,  when  cooked, 
white,  or  yellowish-white,  mealy,  and  well  flavored. 

This  old  and  familiar  variety  is  one  of  the  earliest  of  the 
garden  potatoes,  of  fine  quality,  and  one  of  the  best  for  for 
cing  for  early  crops.  It  retains  its  freshness  and  flavor  till  late 
in  the  spring  ;  is  of  comparatively  healthy  habit ;  and,  though 
but  moderately  productive,  is  worthy  more  general  cultivation. 

EARLY  COCKNEY. 

Plant  of  medium  strength  and  vigor,  recumbent,  rarely 
blossoming,  and  usually  ripening  and  decaying  early  in  the 
season,  or  before  the  occurrence  of  frost ;  tubers  white, 
large,  roundish,  rough ;  flesh  yellowish-white,  or  nearly 
white,  dry,  farinaceous,  and  of  good  flavor ;  hardy,  mode 
rately  productive,  and  recommended  as  a  desirable  interme 
diate  variety  for  the  garden  or  for  field  culture.  Introduced. 

EARLY  MANLY. 

Plant  medium  or  small,  rarely  blossoming,  and  decaying 
early  in  the  season  ;  tubers  of  medium  size,  white,  roundish ; 
flesh  yellowish-white,  dry,  mealy,  and  mild  flavored.  It 
yields  well,  and  is  a  good  variety  for  early  garden  culture. 
Introduced. 


THE    POTATO.  60 


FLOUR-BALL. 

Plant  reclining,  of  rather  slender  habit,  rarely  blossoming  ; 
tubers  of  medium  size,  white,  round,  the  skin  quite  rough 
or  netted ;  flesh  white,  dry,  farinaceous,  and  mild  flavored. 
It  yields  abundantly,  and  is  a  good  sort  for  the  garden  ;  but 
would  prove  less  profitable  for  growing  for  the  market  than 
many  other  varieties  of  larger  size. 

FLUKE  KIDNEY.      Cot.  Card. 

Plant  vigorous,  with  luxuriant,  deep-green  foliage  ;  conti 
nuing  its  growth  till  late  in  the  season,  or  until  destroyed  by 
frost.  The  tuber  is  remarkable  for  its  singular  shape,  of  a 
flattened  oval,  frequently  measuring  eight  or  nine  inches  in 
length  by  nearly  three  inches  in  width.  The  peel  is  thin, 
and  remarkably  free  from  eyes  ;  the  surface,  very  smooth  and 
even ;  the  flesh  is  very  dry,  mealy,  and  farinaceous,  exceed 
ingly  well  flavored,  and,  in  general  excellence,  surpassed  by 
few,  if  any,  of  the  late  varieties.  It  is  also  healthy,  hardy, 
and  very  productive ;  but  is  much  better  towards  spring  than 
when  used  soon  after  being  harvested. 

The  variety  originated  near  Manchester,  Eng.,  about  the 
year  1844;  and  appears  to  be  a  cross  or  hybrid  between 
the  Lapstone  Kidney  and  Pink-eye. 

In  this  country,  the  variety  has  never  reached  the  degree 
of  excellence  it  appears  to  have  attained  in  England.  With 
us  the  yield  has  been  small,  and  it  has  suffered  greatly  from 
disease.  The  flesh  is  also  yellow  when  cooked,  and  quite 
strong  flavored.  Not  recommended  for  cultivation. 

FORTY-FOLD. 

An  English  variety.  Plant  healthy,  ripening  about  the 
middle  of  September,  rarely  producing  seed  or  blossoms ; 
tubers  white,  of  medium  size,  round ;  skin  rough  or  netted  ; 
flesh  white,  comparatively  dry,  and  well  flavored.  It  yields 
abundantly ;  is  a  good  kind  for  forcing ;  and,  though  the  plants 


64  ESCULENT    ROOTS. 

remain  green  until  frost,  the  tubers  attain  a  suitable  size  for 
use  quite  early  in  the  season.  An  English  sort,  known  as 
Taylor's  Forty-fold,  is  quite  distinct ;  the  tubers  being  oval, 
much  flattened,  and  of  a  reddish  color. 

GARNET  CHILI. 

Stem  not  long  or  tall,  rather  erect,  sturdy,  and  branching  ; 
flowers  abundant,  pale  purplish-white,  and  usually  abortive  ; 
tubers  red,  or  garnet-colored,  very  large,  roundish,  and  com 
paratively  smooth  and  regular ;  flesh  white,  dry,  mealy,  and, 
the  size  of  the  tuber  considered,  remarkably  well  flavored. 
The  variety  is  healthy,  yields  abundantly,  is  greatly  superior 
to  the  Peach-blow  and  kindred  sorts  for  table  use,  and  might 
be  profitably  grown  for  farm-purposes.  The  plants  survive 
till  destroyed  by  frost. 

GILLYFLOWER. 

Tubers  large,  oval,  or  oblong,  flattened,  white,  and  com 
paratively  smooth  ;  flesh  white,  dry,  and  of  fair  quality.  The 
plants  are  healthy,  and  the  variety  is  very  productive  :  but  it 
is  inferior  to  many  others  for  table  use ;  though  its  uniform 
good  size,  and  its  fair  form,  and  whiteness,  make  it  attractive 
and  salable  in  the  market.  It  is  similar  to,  if  not  identical 
with,  the  St.  Helena  and  the  Laplander. 

GREEN-TOP. 

Plant  strong  and  vigorous ;  flowers  dull  white,  generally 
abortive  ;  tubers  quite  large,  white,  roundish,  often  irregular  ; 
eyes  deep-set ;  flesh  white,  comparatively  dry,  and  well 
flavored.  The  variety  is  productive,  and  of  healthy,  hardy 
habit ;  not  early ;  the  plants  continuing  green  till  destroyed 
by  frost.  Introduced. 

HILL'S  EARLY. 

An  old  variety,  very  little,  if  at  all,  earlier  than  the  White 
Chenango.  Quality  not  much  above  mediocrity ;  its  chief 


THE    POTATO.  65 

recommendation  being  its  earliness.  Skin  and  flesh  yellow 
ish-white  ;  eyes  rather  deeply  sunk ;  size  medium ;  form 
roundish ;  moderately  productive.  It  does  not  ordinarily 
cook  dry  and  mealy ;  and,  though  desirable  as  an  early  potato 
for  a  limited  space  in  the  garden,  cannot  be  recommended  for 
general  cultivation.  • 

IRISH  CUPS. 

Tubers  nearly  round,  yellowish-white  ;  eyes  deep-set ; 
flesh  yellow,  and  strong  flavored  when  cooked.  Unfit  for 
table  use. 

Aside  from  the  difference  in  form,  the  variety  somewhat 
resembles  the  Rohan. 

JACKSON  WHITE. 

This  comparatively  new  but  very  excellent  variety  origi 
nated  in  Maine ;  and  is  supposed  to  be  a  seedling  from  the 
celebrated  Carter,  which  it  much  resembles.  Tubers  yellow 
ish-white,  varying  in  size  from  medium  to  large ;  form  some 
what  irregular,  but  generally  roundish,  though  sometimes 
oblong  and  a  little  flattened  ;  eyes  rather  numerous,  and 
deeply  sunk ;  flesh  perfectly  white  when  cooked,  remarkably 
dry,  mealy,  farinaceous,  and  well  flavored. 

The  variety  unquestionably  attains  its  greatest  perfection 
when  grown  in  Maine,  or  the  northern  sections  of  Vermont 
and  New  Hampshire ;  but  is  nevertheless  of  good  quality 
when  raised  in  the  warmer  localities  of  New  England  and 
the  Middle  States.  It  is  earlier  than  the  Davis  Seedling; 
comparatively  free  from  disease ;  a  good  keeper ;  commands 
the  highest  market-price ;  and,  every  thing  considered,  must 
be  classed  as  one  of  the  best,  and  recommended  for  general 
cultivation. 

The  plants  are  very  erect,  the  flowers  nearly  white ;  and 
the  balls,  or  berries,  are  produced  in  remarkable  abun 
dance. 

9 


66  ESCULENT    ROOTS. 


JENNY  LIND. 

Rhode-Island  Seedling. 

A  variety  of  comparatively  recent  introduction.  Plant 
very  strong  a*nd  vigorous ;  tubers  of  extraordinary  size  when 
grown  in  strong  soils,  long  and  somewhat  irregular  in  form, 
thickly  set  on  the  surface  with  small  knobs,  or  protuberances, 
above  which  the  eyes  are  placed  in  rather  deep  basins,  or  de 
pressions  ;  color  red  and  white  intermixed,  in  some  specimens 
mostly  red,  while  in  others  white  is  the  prevailing  color  ; 
flesh  yellow  when  cooked,  and  quite  coarse,  but  esteemed  by 
many  as  of  good  quality  for  table  use. 

One  of  the  largest  of  all  the  varieties,  remarkably  produc 
tive,  quite  free  from  disease,  keeps  well,  and,  as  an  agricul 
tural  potato,  rivals  the  Rohan.  Requires  the  full  season.  It 
sports  more  than  any  potato ;  being  exceedingly  variable  in 
size,  form,  and  color. 

LADY'S  FINGER. 

Ruffort  Kidney.     Law. 

Stem  from  one  foot  and  a  half  to  two  feet  high,  of  straggling 
habit  of  growth ;  leaves  smooth,  and  of  a  light-green  color  ; 
blossoms  rarely  if  ever  produced ;  tubers  white,  smooth,  long, 
and  slender,  and  of  nearly  the  same  diameter  throughout ; 
eyes  very  numerous,  and  slightly  depressed. 

A  very  old  variety,  of  pretty  appearance,  long  cultivated, 
and  much  esteemed  as  a  baking  potato ;  its  peculiar  form 
being  remarkably  well  adapted  for  the  purpose.  It  is,  how 
ever,  very  liable  to  disease  ;  and  as  many  of  the  recently  intro 
duced  seedlings'  are  quite  as  good  for  baking,  as  well  as  far 
more  hardy  and  productive,  it  cannot  now  be  considered  as  a 
variety  to  be  recommended  for  general  culture. 


THE    POTATO.  67 

LAPSTONE  KIDNEY.     M'Int. 

Nichol's  Early. 

A  variety  of  English  origin.  M'Intosh  describes  it  as 
being  "  decidedly  the  best  kidney  potato  grown,  and  an  excel 
lent  cropper.  Tubers  sometimes  seven  inches  in  length,  and 
three  inches  in  breadth.  It  is  longer  in  coming  through  the 
ground  in  spring  than  most  other  varieties,  and  the  stems  at 
first  appear  weakly ;  but  they  soon  lose  this  appearance,  and 
grow  most  vigorously.  It  is  a  first-rate  potato  in  August 
and  September ;  and  will  keep  in  excellent  condition  till  May 
following,  without  losing  either  its  mealiness  or  flavor." 

LONG  RED. 

Form  long,  often  somewhat  flattened,  —  its  general  appear 
ance  being  not  unlike  that  of  the  Jenny  Lind,  though  of 
smaller  size  ;  color  red ;  flesh  marbled  or  clouded  with  red 
while  crude,  but,  when  cooked,  becoming  nearly  white.  The 
stem-end  is  often  soggy,  and  unfit  for  use ;  and  the  numerous 
prongs  and  knobs  which  are  often  put  forth  on  the  sides  of 
the  tubers  greatly  impair  their  value  for  the  table. 

A  few  years  since,  this  variety  was  exceedingly  abundant 
in  the  market,  and  was  esteemed  one  of  the  best  sorts  for  use 
late  in  spring  and  early  in  summer.  It  was  also  remarkably 
healthy  and  very  productive,  and  was  considered  one  of  the 
most  valuable  kinds  for  general  cultivation.  It  has  somewhat 
improved  in  quality  by  age,  although  not  now  to  be  classed 
as  a  potato  of  first  quality.  The  Jenny  Lind  and  other  va 
rieties  are  now  rapidly  superseding  it  in  most  localities. 

MEXICAN. 

A  very  handsome  white  variety,  long  and  smooth,  like  the 
St.  Helena,  but  not  quite  so  large ;  eyes  very  slightly  de 
pressed.  It  is  of  poor  quality,  quite  unproductive,  rots  badly, 
and  not  worthy  of  cultivation. 


68  ESCULENT    ROOTS. 


NOVA-SCOTIA  BLUE. 

This  old  variety,  at  one  period,  was  very  extensively  culti 
vated,  and  for  many  years  was  considered  the  most  profitable 
of  all  the  sorts  for  raising  for  market  or  for  family  use.  Form 
nearly  round,  the  larger  specimens  often  somewhat  flattened ; 
color  light  blue ;  eyes  moderately  depressed  ;  flesh  white, 
dry,  and  good.  It  yields  abundantly  ;  but,  in  consequence  of 
its  great  liability  to  disease,  its  cultivation  is  now  nearly 
abandoned. 

OLD  KIDNEY. 

Tubers  kidney-shaped,  white ;  flesh  yellow,  rather  waxy, 
and  of  indifferent  flavor. 

It  is  neither  very  productive,  nor  very  valuable  in  other 
respects ;  and  it  is  now  little  cultivated. 

PEACH-BLOW. 

Tubers  similar  in  form  to  the  Davis  Seedling,  but  rather 
more  smooth  and  regular  ;  color  red,  the  eyes  not  deeply 
sunk ;  flesh  yellow  when  cooked,  dry  and  mealy,  but  only  of 
medium  quality,  on  account  of  its  comparatively  strong  flavor. 

It  is  hardy  and  quite  productive  ;  keeps  well ;  and  is  exten 
sively  cultivated  for  market  in  the  northern  parts  of  New 
England  and  the  State  of  New  York,  as  well  as  in  the 
Canadas.  It  is  common  to  the  markets  of  most  of  the  large 
seaport  cities  ;  and,  during  the  winter  and  spring,  is  shipped  in 
large  quantities  to  the  interior  and  more  southern  sections  of 
the  United  States.  The  Davis  Seedling  —  which  is  quite  as 
productive,  and  much  superior  in  quality  for  table  use  —  might 
be  profitably  grown  as  a  substitute. 

PINK-EYED. 

Tubers  nearly  round  ;  eyes  rather  large  and  deep ;  color 
mostly  white,  with  spots  and  splashes  of  pink,  particularly 
about  the  eyes  ;  flesh  yellow. 


THE    POTATO.  69 

The  Pink-eyed  is  an  old  but  inferior  variety,  hardly  supe 
rior  in  quality  to  the  Vermont  White.  Though  quite  produc 
tive,  it  is  generally  esteemed  unworthy  of  cultivation. 

POGGY,    OR    PORGEE. 
Cow-horn. 

A  dark-colored  variety,  extensively  cultivated  in  the  British 
Provinces,  particularly  in  Nova  Scotia ;  and,  during  the  au 
tumn,  imported  in  considerable  quantities  into  the  principal 
seaports  of  the  United  States.  It  is  of  excellent  quality,  and 
by  some  preferred  to  all  others,  especially  for  baking ;  for 
which  purpose,  on  account  of  its  size  and  remarkable  form,  it 
seems  peculiarly  adapted.  It  is  moderately  productive,  and 
succeeds  well  if  seed  is  procured  every  year  or  two  from  the 
East ;  but,  if  otherwise,  it  soon  deteriorates,  even  under  good 
cultivation. 

Size  above  medium ;  form  long,  broadest,  and  somewhat 
flattened,  at  the  stem-end,  and  tapering  towards  the  opposite 
extremity,  which  is  often  more  or  less  sharply  pointed.  It  is 
also  frequently  bent,  or  curved ;  whence  the  name  "  Cow- 
horn,"  in  some  localities.  Skin  smooth  ;  eyes  not  depressed  ; 
color  dark-blue  outside,  white  within  when  cooked.  Not  very 
hardy;  requiring  a  full  season  for  its  complete  perfection. 
Unless  where  well  known,  its  color  is  objectionable ;  and  it  is 
generally  less  salable  than  the  white-skinned  varieties. 

QUARRY. 

A  large,  white,  roundish,  English  potato,  not  unlike  the 
variety  universally  known  and  cultivated  many  years  since  in 
this  country  as  the  Orange  Potato.  Plant  vigorous,  and  of 
strong,  stocky  habit ;  flowers  purple,  generally  abortive  ;  flesh 
yellowish-white,  of  fair  quality  for  table  use.  A  hardy,  very 
productive  sort,  which  might  be  profitably  grown  for  market 
ing  and  for  agricultural  purposes.  The  plants  survive  till 
frost.  Not  early. 


70  ESCULENT    ROOTS. 


ROHAN. 

Tubers  very  large,  in  form  much  resembling  the  Jenny 
Lind, —  the  full-developed  specimens  being  long,  and  the 
smaller  or  immature  tubers  nearly  round  ;  eyes  numerous 
and  deep-set ;  color  yellowish-white,  with  clouds  or  patches 
of  pink  or  rose ;  flesh  greenish- white  when  cooked,  yellow 
ish,  watery,  and  strong  flavored.  The  plant  is  strong  and 
vigorous,  and  continues  its  growth  till  destroyed  by  frost. 
The  flowers  are  generally  abortive. 

Mr.  Hyde  describes  it  as  a  variety  famous  in  history,  but 
infamous  as  a  table  potato,  and  fit  only  for  stock.  It  formerly 
gave  an  immense  yield,  but  now  produces  only  moderate 
crops ;  and  its  cultivation  is  nearly  abandoned. 

SHAW'S  EARLY.     M'ltit.  • 

An  English  variety,  much  employed  for  forcing,  and  exten 
sively  cultivated  in  the  vicinity  of  London  for  early  market 
ing.  It  is,  for  an  early  sort,  a  large,  beautiful,  oblong, 
white-skinned  potato.  Its  only  fault  is  its  hollow  eyes.  It  is 
very  productive. 

STATE  OF  MAINE. 

This  variety,  as  implied  by  its  name,  is  of  Maine  origin, 
and  was  introduced  to  general  notice  six  or  seven  years  ago. 
In  form,  the  tubers  are  similar  to  the  White  Chenango,  being 
long,  smooth,  and  somewhat  flattened  ;  though  the  smaller 
and  undeveloped  bulbs  are  often  nearly  round.  Eyes  almost 
even  with  the  surface,  and  quite  numerous ;  color  white,  like 
the  Jackson  White.  When  cooked,  the  flesh  is  white,  very 
dry,  mealy,  and  of  good  flavor. 

It  is  quite  early,  but  more  liable  to  disease  than  the  Davis 
Seedling  and  some  other  varieties.  In  Maine  it  is  grown  in 
great  perfection,  nearly  equalling  the  Jackson  White  and 
Carter  as  a  table  potato.  On  light  soil,  it  is  only  moderately 


THE    POTATO.  71 

productive  ;    but  on  strong  land,  in  high  cultivation,  yields 
abundantly. 

ST.  HELENA. 

Laplander. 

An  old  and  very  productive  variety.  Plant  erect,  and  of  a 
bushy  habit,  about  two  feet  and  a  half  in  height ;  foliage 
light  green ;  flowers  pale  reddish-purple.  The  tubers  are  of 
an  oblong  form,  and  remarkably  large  ;  specimens  having 
been  produced  measuring  ten  inches  in  length.  Eyes  nume 
rous,  but  not  deeply  set ;  skin  white  and  smooth ;  flesh  white 
when  cooked,  mealy,  and  of  fair  quality.  It  is  a  very  healthy 
variety,  and  not  easily  affected  by  disease  ;  but  belongs  to  that 
class  of  late  field  potatoes,  the  foliage  of  which  does  not  in 
ordinary  seasons  decay  until  injured  by  frost,  and  the  tubers 
of  which  generally  require  to  be  kept  some  time  before  they 
are  fit  for  using  to  the  greatest  advantage. 

TAYLOR'S  FORTY-FOLD.     Law. 

Forty-fold. 

Plant  about  one  foot  and  a  half  high,  slender,  and  spread 
ing  in  habit ;  foliage  light  green  ;  flowers  very  rarely  pro 
duced  ;  tubers  oval,  much  flattened,  and  of  medium  size  ; 
skin  rough,  and  of  a  dull,  reddish  color.  This  variety  is 
very  dry  and  starchy,  well  flavored,  and  suffers  comparatively 
little  from  disease.  It  is  also  very  productive,  and  a  good 
early  sort  for  the  garden ;  but  not  well  adapted  for  field  cul 
ture,  or  for  cultivation  for  agricultural  purposes. 

TOLON. 

Plant  quite  low  and  dwarf,  decaying  with  the  season ; 
flowers  lilac-purple,  large  and  handsome,  generally  abortive  ; 
tubers  of  medium  size,  roundish,  of  a  pink  or  reddish  color  ; 
flesh  yellow,  dry,  but  not  of  so  mild  a  flavor  as  many  of  the 
more  recent  kinds.  Moderately  productive.  Introduced. 


ESCULENT  ROOTS. 

VERMONT  WHITE. 

A  very  fair  and  good-sized  but  poor  variety,  grown  to  a 
considerable  extent  in  the  northern  and  more  interior  portions 
of  New  England.  Color  white  outside ;  but  the  flesh,  when 
cooked,  is  yellow,  soft,  not  dry,  and  strong  flavored.  It  is  a 
strong  grower,  and  very  productive,  but  rots  badly.  It  com 
mands  only  a  low  price  in  the  market,  on  account  of  its  very 
inferior  quality;  and  cannot  be  recommended  for  general  cul 
tivation. 

VETO,  OR  ABINGTON  BLUE. 

Tubers  long,  resembling  in  form  those  of  the  Long  Red, 
and,  like  that  variety,  often  watery  at  the  stem-end  after  being 
cooked ;  color  blue  or  purplish ;  flesh  white  ;  quality  fair  as 
a  table  potato. 

This  variety  originally  was  remarkably  productive,  and  at 
one  period  was  in  very  general  cultivation ;  but  now  is  rarely 
planted,  as  it  is  extremely  liable  to  disease,  and  rots  badly. 

WHITE  CHENANGO. 
Chenango.     Mercer,  of  New  York. 

An  old  and  familiar  variety ;  at  one  period  almost  every 
where  known,  and  generally  acknowledged  as  the  best  of  all 
varieties.  As  a  potato  for  early  planting,  whether  for  family 
use  or  for  the  market,  it  was  a  general  favorite  ;  but,  within  a 
few  years  past,  it  has  not  only  greatly  deteriorated  in  quality 
and  productiveness,  but  has  been  peculiarly  liable  to  disease 
and  premature  decay  of  the  plants.  When  well  grown,  the 
tubers  are  of  good  size,  rather  long,  slightly  flattened,  and 
comparatively  smooth ;  eyes  slightly  sunk  ;  color  white,  with 
blotches  of  purple,  —  before  cooking,  somewhat  purple  under 
the  skin  ;  flesh,  when  cooked,  often  stained  with  pale  purple  ; 
in  its  crude  state,  zoned  with  bright  purple.  Quality  good ; 
dry,  mealy,  and  well  flavored. 


THE    POTATO.  73 

The  variety  is  considerably  affected  by  the  soil  in  which  it 
may  be  cultivated;  in  some  localities,  being  much  more 
colored  than  in  others.  It  is  now  rapidly  giving  place  to 
new  seedling  varieties,  quite  as  good  in  quality,  and  more 
healthy  and  productive. 


WHITE  CUPS. 

Tubers  long  and  flattened,  somewhat  irregular ;  eyes  deeply 
sunk  ;  skin  yellowish  ;  flesh  white. 

It  is  a  very  handsome  variety,  of  Maine  origin,  but  is  only 
moderately  productive.  It  is  also  of  ordinary  quality,  rots 
easily,  and  will  probably  never  become  popular. 

WHITE  MOUNTAIN. 

Tubers  large,  long,  white,  smooth,  uniformly  fair  and  per 
fect.  Appears  to  be  nearly  identical  with  the  St.  Helena  and 
Laplander.  It  is  very  productive,  and  a  good  agricultural 
variety ;  but,  for  table  use,  can  be  considered  only  of  second 
quality. 

WORCESTER  SEEDLING. 

Dover.     Riley. 

Tubers  of  a  pinkish-white  color,  and  similar  in  form  to  the 
Jackson  White.  Eyes  deep-set ;  flesh  white,  more  so  than 
that  of  the  Davis  Seedling.  It  keeps  well,  and  is  an  excel 
lent  variety  for  cultivation  for  family  use,  but  less  profitable 
than  many  others  for  the  market.  Stalks  upright ;  blossoms 
pinkish,  but  not  abundant. 

In  quality,  this  comparatively  old  and  well-known  variety 
is  nearly  or  quite  equal  to  the  Carter ;  and,  besides,  is  much 
more  productive.  As  a  garden  potato,  it  deserves  general 
cultivation.  Requires  the  full  season. 

10 


74  ESCULENT    ROOTS. 

THE     RADISH. 

Raphanus  sativus. 

The  Radish  is  a  hardy  annual  plant,  originally  from  China. 
The  roots  vary  greatly  in  form  ;  some  being  round  or  ovoid, 
some  turbinate,  and  others  fusiform,  or  long,  slender,  and 
tapering.  When  in  flower,  the  plant  rises  from  three  to  four 
feet  in  height,  with  an  erect,  smooth,  and  branching  stem. 
The  flowers  are  quite  large,  and,  in  the  different  kinds,  vary 
in  color  from  clear  white  to  various  shades  of  purple.  The 
seed-pods  are  long,  smooth,  somewhat  vesiculate,  and  termi 
nate  in  a  short  spur,  or  beak.  The  seeds  are  round,  often 
irregularly  flattened  or  compressed  :  those  of  the  smaller  or 
spring  and  summer  varieties  being  of  a  grayish-red  color ; 
and  those  of  the  winter  or  larger-rooted  sorts,  of  a  yellowish- 
red.  An  ounce  contains  from  three  thousand  three  hundred 
to  three  thousand  six  hundred  seeds,  and  they  retain  their 
vitality  five  years. 

Soil9  Propagation,  and  Cultivation.  —  All  the  varieties 
thrive  best  in  a  light,  rich,  sandy  loam ;  dry  for  early  spring 
sowings,  moister  for  the  summer. 

Like  all  annuals,  the  Radish  is  propagated  by  seeds,  which 
may  be  sown  either  broadcast  or  in  drills ;  but  the  latter 
method  is  preferable,  as  allowing  the  roots  to  be  drawn  regu 
larly,  with  less  waste.  For  the  spindle-rooted  kinds,  mark 
out  the  drills  half  an  inch  deep,  and  five  or  six  inches  apart ; 
for  the  small,  turnip-rooted  kinds,  three-quarters  of  an  inch 
deep,  and  six  inches  asunder.  As  the  plants  advance  in 
growth,  thin  them  so  as  to  leave  the  spindle-rooted  an  inch 
apart,  and  the  larger-growing  sorts  proportionally  farther. 

"For  raising  early  lladishes  without  a  Hot-bed.  —  Sow  in 
the  open  ground  the  last  of  March  or  early  in  April,  arch 
the  bed  over  with  hoops  or  pliant  rods,  and  cover  con 
stantly  at  night  and  during  cold  days  with  garden-matting. 


THE    RADISH.  75 

In  moderate  days,  turn  up  the  covering  at  the  side  next  the 
sun;  and,  if  the  weather  is  very  fine  and  mild,  remove  it 
entirely." 

Open  Culture.  —  Sow  in  spring  as  soon  as  the  ground  can 
be  worked.  If  space  is  limited,  radishes  may  be  sown  with 
onions  or  lettuce.  When  grown  with  the  former,  they  are 
said  to  be  less  affected  by  the  maggot.  For  a  succession,  a 
small  sowing  should  be  made  each  fortnight  until  midsum 
mer,  as  the  early-sown  plants  are  liable  to  become  rank,  and 
unfit  for  use,  as  they  increase  in  size. 

Radishes  usually  suffer  from  the  drought  and  heat  incident 
to  the  summer ;  and,  when  grown  at  this  season,  are  gene 
rally  fibrous  and  very  pungent.  To  secure  the  requisite 
shade  and  moisture,  they  are  sometimes  sown  in  beds  of 
asparagus,  that  the  branching  stems  may  afford  shade  for  the 
young  radishes,  and  render  them  more  crisp  and  tender.  A 
good  criterion  by  which  to  judge  of  the  quality  of  a  Radish 
is  to  break  it  asunder  by  bending  it  at  right  angles.  If  the 
parts  divide  squarely  and  freely,  it  is  fit  for  use. 

Production  and  Quantity  of  Seed.  —  To  raise  seed  of  the 
spring  or  summer  Radishes,  the  best  method  is  to  transplant ; 
which  should  be  done  in  May,  as  the  roots  are  then  in  their 
greatest  perfection.  Take  them  up  in  moist  weather ;  select 
plants  with  the  shortest  tops  and  the  smoothest  and  best- 
formed  roots ;  and  set  them,  apart  from  all  other  varieties,  in 
rows  two  feet  and  a  half  distant,  inserting  each  root  wholly 
into  the  ground,  down  to  the  leaves.  With  proper  watering, 
they  will  soon  strike,  and  shoot  up  in  branching  stalks,  pro 
ducing  abundance  of  seeds,  ripening  in  autumn. 

One  ounce  and  a  half  of  seed  will  sow  a  bed  five  feet  in 
width  and  twelve  feet  in  length.  Ten  pounds  are  required 
for  seeding  an  acre. 

The  excellence  of  a  Radish  consists  in  its  being  succulent, 
mild,  crisp,  and  tender ;  but,  as  these  qualities  are  secured 
only  by  rapid  growth,  the  plants  should  be  frequently  and 


76  ESCULENT    ROOTS. 

copiously  watered  in  dry  weather.  The  varieties  are  divided 
into  two  classes ;  viz.,  Spring  or  Summer,  and  Autumn  or 
Winter,  Radishes. 

SPRING  OR  SUMMER  RADISHES. 

These  varieties  are  all  comparatively  hardy,  and  may  be 
sown  in  the  open  ground  as  early  in  spring  as  the  soil  is  in 
good  working  condition.  The  earliest  spring  Radishes  are 
grown  as  follows  :  "  In  January,  February,  or  March,  make 
a  hot-bed  three  feet  and  a  half  wide,  and  of  a  length  pro 
portionate  to  the  supply  required.  Put  upon  the  surface  of 
the  dung  six  inches  of  well-pulverized  earth ;  sow  the  seeds 
broadcast,  or  in  drills  five  inches  apart ;  and  cover  half  an 
inch  deep  with  fine  mould.  When  the  plants  have  come  up, 
admit  the  air  every  day  in  mild  or  tolerably  good  weather  by 
tilting  the  upper  end  of  the  light,  or  sometimes  the  front,  one, 
two,  or  three  inches  high,  that  the  Radishes  may  not  draw 
up  long,  pale,  and  weak.  If  they  have  risen  very  thick,  thin 
them,  while  young,  to  about  one  inch  apart.  Be  careful  to 
cover  the  sashes  at  night  with  garden  mats,  woollen  carpet 
ing,  or  like  material.  Water  with  tepid  water,  at  noon,  on 
sunny  days.  If  the  heat  of  the  bed  declines  much,  apply  a 
moderate  lining  of  warm  dung  or  stable-litter  to  the  sides, 
which,  by  gently  renewing  the  heat,  will  soon  forward  the 
Radishes  for  pulling.  Remember,  as  they  advance  in  growth, 
to  give  more  copious  admissions  of  air  daily,  either  by  lifting 
the  lights  in  front  several  inches,  or,  in  fine,  mild  days,  by 
drawing  the  lights  mostly  off;  but  be  careful  to  draw  them 
on  early,  before  the  sun  has  much  declined  and  the  air  be 
come  cool." 

EARLY  BLACK. 
NoirHatif.   Vil. 

Bulb  nearly  spherical,  slightly  elongated  or  tapering,  nearly 
of  the  size  and  form  of  the  Gray  Turnip-rooted ;   skin  dull 


THE    RADISH.  77 

black,  rough,  and  wrinkled;  flesh  white,  solid,  crisp,  and 
piquant ;  leaves  of  the  size  of  those  of  the  Gray  Turnip- 
rooted.  Season  intermediate  between  that  of  the  last  named 
and  the  Black  Spanish. 

EARLY  LONG  PURPLE. 
Rave  Violette  Hative.    Vil. 
A  sub-variety  of  the  Long  Purple,  earlier  and  of  smaller  size. 

EARLY  PURPLE  TURNIP-ROOTED. 

A  few  days  earlier  than  the  Scarlet  Turnip-rooted.  Size, 
form,  and  flavor  nearly  the  same. 

EARLY  SCARLET  TURNIP-ROOTED. 
Rond  Rose  Hatif.    Vil. 

Bulb  spherical,  or  a  little  flattened,  —  often  bursting  or 
cracking  longitudinally  before  attaining  its  full  dimensions ; 
skin  deep  scarlet ;  flesh  rose-colored,  crisp,  mild,  and  pleasant; 
neck  small ;  leaves  few  in  number,  and  of  smaller  size  than 
those  of  the  common  Scarlet  Turnip-rooted.  Season  quite 
early,  —  two  or  three  days  in  advance  of  the  last  named. 

As  a  variety  for  forcing,  it  is  considered  one  of  the  best ; 
but  the  small  size  of  the  leaves  renders  it  inconvenient  for 
bunching,  and  it  is  consequently  less  cultivated  for  the  market 
than  many  other  sorts. 

Extensively  grown  in  the  vicinity  of  Paris. 

EARLY  WHITE  TURNIP-ROOTED. 

Rond  Blanc  Hatif.    Vil. 

Skin  and  flesh  white ;  form  similar  to  that  of  the  Scarlet 
Turnip-rooted.  It  is,  however,  of  smaller  size,,  and  some 
what  earlier.  An  excellent  sort,  and  much  cultivated. 

GRAY  OLIVE-SHAPED. 

Form  similar  to  the  Scarlet  Olive-shaped.  Skin  gray ; 
flesh  white,  crisp,  and  well  flavored. 


78  ESCULENT  ROOTS. 

GRAY  TURNIP-ROOTED. 
Gray  Summer.     Round  Brown.  Trans. 

The  form  of  this  variety  may  be  called  round,  though  it  is 
somewhat  irregular  in  shape.  It  grows  large,  and  often 
becomes  hollow.  It  should,  therefore,  be  used  while  young, 
or  when  not  more  than  an  inch  or  an  inch  and  a  half  in  dia 
meter.  The  outside  coat  is  mottled  with  greenish-brown, 
wrinkled,  and  often  marked  with  transverse  white  lines.  The 
flesh  is  mild,  not  so  solid  as  that  of  many  varieties,  and  of  a 
greenish-white  color.  The  leaves  are  similar  to  those  of  the 
Yellow  Turnip-rooted,  growing  long  and  upright,  with  green 
foot-stalks.  Half  early,  and  a  good  variety  for  summer  use. 

LONG  PURPLE.     Thomp. 

Root  long,  a  large  portion  growing  above  ground  ;  skin 
deep  purple ;  flesh  white,  and  of  good  flavor. 

The  seed-leaves,  which  are  quite  large,  are  used  as  a  small 
salad.  The  variety  is  early,  and  good  for  forcing.  When 
the  green  tops  are  required  for  salading,  the  seeds  should  be 
sown  in  drills,  as  mustard  or  cress. 

LONG  SALMON.     Trans. 

Long  Scarlet  Salmon. 

This  variety  has  been  considered  synonymous  with  the 
Long  Scarlet ;  but  it  is  really  a  distinct  sort.  The  neck  of 
the  root  rises  about  an  inch  above  the  ground,  like  that  of  the 
Scarlet,  but  it  is  of  a  paler  red ;  and  this  color  gradually  be 
comes  lighter  towards  the  middle,  \vhere  it  is  a  pale-pink  or 
salmon  color.  From  the  middle,  the  color  grows  paler  down 
wards,  and  the  extremity  of  the  root  is  almost  white.  In 
shape  and  size,  this  Radish  differs  nothing  from  the  Scarlet ; 
nor  does  it  appear  to  be  earlier,  or  to  possess  any  qualities 
superior  to  the  Scarlet  Radish,  the  beauty  of  which,  when 
well  grown,  exceeds  that  of  any  other  Long  Radish. 


THE    RADISH. 


79 


LONG  SCARLET.     Thorny. 
Early  Scarlet  Short-top.     Early  Frame. 

Koot  long,  a  considerable  portion  growing  above 
the  surface  of  the  ground,  —  outside,  of  a  beautiful, 
deep-pink  color,  becoming  paler  towards  the  lower 
extremity ;  flesh  white,  transparent,  crisp,  and  of 
good  flavor,  having  less  pungency  than  that  of  the 
Scarlet  Turnip ;  leaves  small,  but  larger  than  those 
of  the  last-named  variety. 

When  of  suitable  size  for  use,  the  root  measures 
seven  or  eight  inches  in  length,  and  five-eighths  or 
three-fourths  of  an  inch  in  diameter  at  its  largest 
part. 

The  Long  Scarlet  Radish,  with  its  sub-varieties, 
is  more  generally  cultivated  for  market  in  the  East 
ern,  Middle,  and  Western  States,  than  any  other, 
or  perhaps  even  more  than  all  other  sorts.  It  is  Loi£5shriet 
very  extensively  grown  about  London,  and  is  everywhere 
prized,  not  only  for  its  fine  qualities,  but  for  its  rich,  bright 
color.  It  is  also  one  of  the  hardiest  of  the  Radishes ;  and  is 
raised  readily  in  any  common  frame,  if  planted  as  early  as 
February. 


OLIVE-SHAPED  SCARLET. 

Oblong  Rose-colored.    TTiomp. 

Bulb  an  inch  and  a  half  deep,  three-fourths  of 
an  inch  in  diameter,  oblong,  somewhat  in  the  form 
of  an  olive,  terminating  in  a  very  slim  tap-root ; 
skin  fine  scarlet ;  neck  small ;  leaves  not  very 
numerous,  and  of  small  size ;  flesh  rose-colored, 
tender,  and  excellent.  Early,  and  well  adapted 
for  forcing  and  for  the  general  crop. 


80  ESCULENT    ROOTS. 


PURPLE  TURNIP-ROOTED. 

This  is  a  variety  of  the  Scarlet  Turnip-rooted ;  the  size, 
form,  color,  and  quality  being  nearly  the  same.  The  skin  is 
purple.  It  is  considered  a  few  days  earlier  than  the  last 
named. 

SCARLET  TURNIP-ROOTED. 

Crimson  Turnip-rooted. 

Bulb  spherical ;  when  in  its  greatest  perfection, 
measuring  about  an  inch  in  diameter ;  skin  fine, 
deep  scarlet ;  flesh  white,  sometimes  stained  with 
red ;  leaves  rather  large  and  numerous. 

The  variety  is  early,  and  deserves  more  general 
cultivation,  not  only  on  account  of  its  rich  color, 
but  for  the  crisp  and  tender  properties  of  its  flesh. 
ScarrootTeirip"    It  is  much  esteemed  in  England,  and  is  grown 
extensively  for  the  London  market. 

SMALL,  EARLY,  YELLOW  TURNIP-ROOTED. 

Bulb  of  the  size  and  form  of  the  Scarlet  Turnip-rooted ; 
skin  smooth,  yellow ;  flesh  white,  fine-grained,  crisp,  and 
rather  pungent ;  foliage  similar  to  that  of  the  scarlet  variety ; 
season  ten  or  fifteen  days  later. 

WHITE,  CROOKED. 
Tortiltee  Du  Mans.    Vil. 

Root  very  long;  when  suitable  for  use,  measuring  twelve 
inches  and  upwards  in  length,  and  an  inch  in  diameter, 
nearly  cylindrical,  often  irregular,  and  sometimes  assuming  a 
spiral  or  cork-screw  form ;  skin  white  and  smooth ;  flesh 
white,  not  so  firm  as  that  of  most  varieties,  and  considerably 
pungent ;  leaves  very  large. 


THE    RADISH.  81 


WHITE  TURNIP-ROOTED. 

Bulb  of  the  form  and  size  of  the  Scarlet  Turnip-rooted ; 
skin  white ;  flesh  white  and  semi-transparent.  It  possesses 
less  piquancy  than  the  Scarlet,  but  is  some  days  later. 

YELLOW  TURNIP-ROOTED.     Trans. 
Yellow  Summer. 

Bulb  nearly  spherical,  but  tapering  slightly  towards  the 
tap-root,  which  is  very  slender.  It  grows  large,  —  to  full  four 
inches  in  diameter,  when  old ;  but  should  be  eaten  young, 
when  about  an  inch  in  diameter.  The  flesh  is  mild,  crisp, 
solid,  and  quite  white.  The  skin  is  of  a  yellowish-brown 
color ;  and  the  leaves  grow  long  and  upright,  with  green  foot 
stalks. 

Half  early,  and  well  adapted  for  summer  cultivation. 

LONG  WHITE. 

White  Italian.     Naples.     White  Transparent. 

Root  long  and  slender,  nearly  of  the  size  and  form  of  the 
Long  Scarlet ;  skin  white, — when  exposed  to  the  light,  tinged 
with  green ;  flesh  white,  crisp,  and  mild. 

It  is  deserving  of  cultivation,  not  only  on  account  of  its 
excellent  qualities,  but  as  forming  an  agreeable  contrast  at 
table  when  served  with  the  red  varieties. 

LONG  WHITE  PURPLE-TOP. 

A  sub-variety  of  the  Long  White ;  the  portion  of  the  root 
exposed  to  the  light  being  tinged  with  purple.  In  size  and 
form,  it  differs  little  from  the  Long  Scarlet. 

NEW  LONDON  PARTICULAR. 

Wood's  Frame. 

This  is  but  a  sub-variety  of  the  Long  Scarlet ;  the  differ 
ence  between  the  sorts  being  immaterial.  The  color  of  the 

11 


8£  ESCULENT    ROOTS. 

New  London  Particular  is  more  brilliant,  and  extends  farther 
down  the  root.     It  is  also  said  to  be  somewhat  earlier. 

OBLONG  BROWN.     Trans. 

The  Oblong  Brown  Radish  has  a  pear-shaped  bulb,  with 
an  elongated  tap-root.  It  does  not  grow  particularly  large ; 
and,  being  hardier  than  most  varieties,  is  well  adapted  for  use 
late  in  the  season.  The  outside  is  rough  and  brown,  marked 
with  white  circles  ;  the  flesh  is  piquant,  firm,  hard,  and 
white;  the  leaves  are  dark  green,  and  rather  spread  over 
the  ground  ;  the  footstalks  are  stained  with  purple. 

AUTUMN  AND  WINTER  RADISHES. 

These  varieties  may  be  sown  from  the  20th  of  July  to  the 
10th  of  August;  the  soil  being  previously  made  rich,  light, 
and  friable.  Thin  out  the  young  plants  from  four  to  six 
inches  apart ;  and,  in  the  absence  of  rain,  water  freely.  Dur 
ing  September  and  October,  the  table  may  be  supplied 
directly  from  the  garden.  For  winter  use,  the  roots  should 
be  harvested  before  freezing  weather,  and  packed  in  earth  or 
sand,  out  of  danger  from  frost.  Before  being  used,  they 
should  be  immersed  for  a  short  time  in  cold  water. 

To  raise  Seed.  —  Seeds  of  the  Winter  Radishes  are  raised 
by  allowing  the  plants  to  remain  where  they  were  sown.  As 
fast  as  they  ripen,  cut  the  stems  ;  or  gather  the  principal 
branches,  and  spread  them  in  an  open,  airy  situation,  towards 
the  sun,  that  the  pods,  which  are  quite  tough  in  their  texture, 
may  become  so  dry  and  brittle  as  to  break  readily,  and  give 
out  their  seeds  freely. 

Use.  —  All  the  kinds  are  used  as  salad,  and  are  served  in 
all  the  forms  of  the  spring  and  summer  radishes. 

Varieties.  — 

BLACK  SPANISH.     Trans. 

Bulb  ovoid,  or  rather  regularly  pear-shaped,  with  a  long 
tap-root.  At  first  the  root  is  slender,  and  somewhat  cylindri- 


THE    RADISH.  83 

cal  in  form :  but  it  swells  as  it  advances  in  age,  and  finally 
attains  a  large  size ;  measuring  eight  or  ten  inches  in  length, 
and  three  or  four  inches  in  diameter.  The  outside  is  rough, 
and  nearly  black ;  the  flesh  is  pungent,  firm,  solid,  and 
white  ;  the  leaves  are  long,  and  inclined  to  grow  horizon 
tally  ;  the  leaf-stems  are  purple.  It  is  one  of  the  latest,  as 
well  as  one  of  the  hardiest,  of  the  radishes ;  and  is  considered 
an  excellent  sort  for  winter  use. 

LARGE  PURPLE  WINTER.     Trans. 

Purple  Spanish. 

The  Large  Purple  Winter  Radish  is  a  beautiful  variety, 
derived,  without  doubt,  from  the  Black  Spanish;  and  may 
therefore  be  properly  called  the  Purple  Spanish.  In  shape 
and  character,  it  much  resembles  the  Black  Spanish  :  but 
the  outside,  when  cleaned,  is  of  a  beautiful  purple,  though  it 
appears  black  when  first  drawn  from  the  earth ;  and  the  coat, 
when  cut  through,  shows  the  purple  very  finely.  The  foot 
stalks  of  the  leaves  have  a  much  deeper  tinge  of  purple  than 
those  of  the  other  kinds. 

LONG  BLACK  WINTER. 

A  sub-variety  of  the  Black  Spanish.  Boot  long  and  taper 
ing.  With  the  exception  of  its  smaller  size,  much  resembling 
a  Long  Orange  Carrot. 

LONG-LEAVED  WHITE  CHINESE.     Vil. 

Root  fusiform,  sometimes  inversely  turbinate,  about  five 
inches  in  length,  and  an  inch  in  diameter ;  skin  white,  and  of 
fine  texture ;  flesh  fine-grained,  crisp,  and  though  somewhat 
pungent,  yet  milder  flavored  than  that  of  the  Black  Spanish ; 
leaves  large,  differing  from  most  other  varieties  in  not  being 
lobed,  or  in  being  nearly  entire  on  the  borders.  Its  season  is 
nearly  the  same  as  that  of  the  Rose-colored  Chinese.  The 
plants  produce  but  few  seeds. 


84  ESCULENT    ROOTS. 


PURPLE  CHINESE. 

A  sub-variety  of  the  Scarlet,  with  little  variation  except  in 
color ;  the  size,  quality,  and  manner  of  growth,  being  nearly 
the  same. 

K-OSE-COLORED    CHINESE.        Vil. 

Scarlet  Chinese  Winter. 

Bulb  rather  elongated,  somewhat  cylindrical,  contracted 
abruptly  to  a  long,  slender  tap-root ;  size  full  medium,  — 
average  specimens  measuring  about  five  inches  in  length,  and 
two  inches  in  diameter  at  the  broadest  part ;  skin  compara 
tively  fine,  and  of  a  bright  rose-color ;  flesh  firm,  and  rather 
piquant ;  leaves  large,  —  the  leaf-stems  washed  with  rose-red. 
Season  between  that  of  the  Gray  Summer  and  that  of  the 
Black  Spanish. 

WINTER  WHITE  SPANISH. 
Autumn  White.     Blanc  d'Augsbourg.   Vil. 

Root  somewhat  fusiform,  retaining  its  diameter  for  two- 
thirds  the  length,  sharply  conical  at  the  base,  and,  when  well 
grown,  measuring  seven  or  eight  inches  in  length  by  nearly 
three  inches  in  its  fullest  diameter ;  skin  white,  slightly 
wrinkled,  sometimes  tinged  with  purple  where  exposed  to  the 
sun ;  flesh  white,  solid,  and  pungent,  though  milder  than  that 
of  the  Black  Spanish.  It  succeeds  best,  and  is  of  the  best 
quality,  when  grown  in  light  sandy  soil.  Season  interme 
diate. 


RAMPION. 

Campanula  rapunculus. 

The  Rampion  is  a  biennial  plant,  indigenous  to  the  south 
of  Europe,  and  occasionally  found  in  a  wild  state  in  England. 
The  roots  are  white,  fusiform,  fleshy,  and,  in  common  with 


RAMPIOX.  85 

the  other  parts  of  the  plant,  abound  in  a  milky  juice  ;  the 
lower  or  root  leaves  are  oval,  lanceolate,  and  waved  on  the 
borders  ;  the  upper  leaves  are  long,  narrow,  and  pointed. 
Stem  eighteen  inches  or  two  feet  in  height,  branching ;  flowers 
blue,  sometimes  white,  disposed  in  small,  loose  clusters  about 
the  top  of  the  plant,  on  the  ends  of  the  branches.  The  seeds 
are  oval,  brownish,  and  exceedingly  small ;  upwards  of  nine 
hundred  thousand  being  contained  in  an  ounce.  They  retain 
their  germinative  property  five  years. 

The  plant  flowers  in  July  of  the  second  year,  and  the  seeds 
ripen  in  autumn.  There  is  but  one  variety. 

Soil  and  Cultivation.  —  "  Kampion  prefers  a  rich,  free,  and 
rather  light  soil,  in  a  shady  situation.  It  is  raised  from  seed, 
which  should  be  sown  where  the  plants  are  to  remain,  as  they 
do  not  bear  transplanting  well.  The  sowing  may  be  made  in 
April,  May,  or  the  beginning  of  June  :  but  sometimes  plants 
from  very  early  sowings  are  liable  to  run  up  to  seed ;  and,  when 
this  is  the  case,  the  roots  become  tough,  and  unfit  for  use. 
The  ground  should  be  well  dug,  and  raked  as  fine  as  possi 
ble.  The  seed  may  then  be  sown  either  broadcast  or  in  drills, 
six  inches  apart,  and  about  one-fourth  of  an  inch  deep.  As 
the  seeds  are  very  small,  it  is  advisable  to  mix  them  with 
fifteen  or  twenty  times  their  bulk  of  fine  sand,  in  order  to 
secure  their  even  distribution  in  the  drills,  and  to  prevent  the 
plants  from  coming  up  too  closely.  The  seed  should  only  be 
very  slightly  covered  with  fine  earth  ;  and  the  seed-bed  ought 
to  be  frequently  watered  with  a  fine-rosed  watering-pot  till 
the  plants  come  up,  which  will  be  in  about  a  fortnight. 

"  When  the  young  plants  are  about  one  inch  high,  they 
should  be  thinned  out  to  four  inches  apart.  After  this,  no 
further  care  is  necessary  than  to  water  frequently,  and  to 
keep  the  ground  free  of  weeds."  —  Thomp. 

Taking  the  Crop.  —  The  roots  will  be  fit  for  use  from  Oc 
tober  till  April.  They  may  be  taken  from  the  ground  for 
immediate  use;  or  a  quantity  may  be  taken  up  in  autumn, 


86  ESCULENT    ROOTS. 

before  the  closing-up  of  the  ground,  and  packed  in  sand,  for 
use  during  the  winter. 

To  raise  Seed.  —  Leave  or  transplant  some  of  the  best 
yearling  plants,  and  they  will  produce  an  abundance  of  seed 
in  autumn. 

Use.  —  The  roots  have  a  pleasant,  nut-like  flavor ;  and  are 
generally  eaten  in  their  crude  state  as  a  salad.  "  The  leaves, 
as  well  as  the  roots,  are  occasionally  used  in  winter  salads." 


RUTA-BAGA,   OR   SWEDE  TURNIP. 

Russian  Turnip.     French  Turnip.     Brassica  campestris  Ruta-baga. 
De  Cand. 

The  Ruta-baga,  or  Swede  Turnip,  is  supposed  by  De  Can- 
dolle  to  be  analogous  to  the  Kohl  Rabi ;  the  root  being 
developed  into  a  large,  fleshy  bulb,  instead  of  the  stem.  In 
its  natural  state,  the  root  is  small  and  slender ;  and  the  stem 
smooth  and  branching,  —  not  much  exceeding  two  feet  in 
height. 

The  bulbs,  or  roots,  are  fully  developed  during  the  first 
year.  The  plant  flowers,  and  produces  its  seeds,  the  second 
year,  and  then  perishes.  Although  considered  hardy,  —  not 
being  affected  by  even  severe  frosts,  —  none  of  the  varieties 
will  withstand  the  winters  of  the  Northern  or  Middle  States 
in  the  open  ground.  The  crop  should  therefore  be  harvest 
ed  in  October  or  November,  and  stored  for  the  winter,  out  of 
danger  from  freezing.  Most  of  the  sorts  now  cultivated  retain 
their  freshness  and  solidity  till  spring,  and  some  even  into 
the  summer  ;  requiring  no  particular  care  in  their  preservation, 
other  than  that  usually  given  to  the  carrot  or  the  potato. 

Soil  and  Cultivation.  —  All  the  varieties  succeed  best  in  a 
deep,  well-enriched,  mellow  soil ;  which,  previous  to  planting, 


RUTA-BAGA,    OR    SWEDE    TURNIP.  87 

should  be  very  deeply  ploughed,  and  thoroughly  pulverized 
by  harrowing  or  otherwise.  Some  practise  ridging,  and 
others  sow  in  simple  drills.  The  ridges  are  usually  formed 
by  turning  two  furrows  against  each  other ;  and,  being  thus 
made,  are  about  two  feet  apart.  If  sown  in  simple  drills,  the 
surface  should  be  raked  smooth,  and  the  drills  made  from 
sixteen  to  eighteen  inches  apart ;  the  distance  to  be  regulated 
by  the  strength  of  the  soil. 

Seed  and  Sowing.  —  About  one  pound  of  seed  is  usually 
allowed  to  an  acre.  Where  the  rows  are  comparatively  close, 
rather  more  than  this  quantity  will  be  required ;  while  three- 
fourths  of  a  pound  will  be  amply  sufficient,  if  sown  on  ridges, 
or  where  the  drills  are  eighteen  inches  apart.  The  sowing 
may  be  made  from  the  middle  of  May  to  the  25th  of  July ; 
the  latter  time  being  considered  sufficiently  early  for  growing 
for  the  table,  and  by  some  even  for  stock.  Early  sowings 
will  unquestionably  give  the  greatest  product ;  while  the 
later-grown  bulbs,  though  of  smaller  dimensions,  will  prove 
of  quite  as  good  quality  for  the  table. 

To  raise  Seeds.  —  Select  the  smoothest  and  most  symmetri 
cal  bulbs,  and  transplant  them  in  April,  two  feet  asunder, 
sinking  the  crowns  to  a  level  with  the  surface  of  the 
ground. 

The  seeds  are  very  similar  to  those  of  the  common  garden 
and  field  turnip,  and  will  keep  from  five  to  eight  years. 

Varieties.  —  The  varieties  are  as  follow :  — 

ASHCROFT. 

Bulb  of  medium  size,  ovoid,  very  smooth  and  symmetri 
cal  ;  neck  very  short,  or  wanting.  Above  ground,  the  skin  is 
purple  ;  below  the  surface,  yellow.  Flesh  yellow,  very  solid, 
fine-grained,  and  of  excellent  flavor.  It  forms  its  bulb 
quickly  and  regularly;  keeps  in  fresh  and  sound  condition 
until  May  or  June ;  and  well  deserves  cultivation,  either  for 
agricultural  purposes  or  for  the  table. 


88 


ESCULENT    ROOTS. 


COMMON  PURPLE-TOP  YELLOW. 

An  old  and  long- cultivated  sort,  from  which,  in  connection 
with  the  Green-top,  have  originated  most  of  the  more  recent 
and  improved  yellow-fleshed  varieties. 
Form  regularly  egg-shaped,  smooth,  but 
usually  sending  out  a  few  small,  strag 
gling  roots  at  its  base,  near  the  tap 
root  ;  neck  short ;  size  rather  large,  — 
usually  measuring  six  or  seven  inches 
in  depth,  and  four  or  five  inches  in  its 
largest  diameter ;  skin  purple  above 
ground,  —  below  the  surface,  yellow  ; 
flesh  yellow,  of  close,  firm  texture,  and 
of  good  quality.  It  is  very  hardy ; 
forms  its  bulb  promptly  and  uniformly ; 
and  in  rich,  deep  soils,  yields  abun 
dantly.  For  thin  and  light  soils,  some 
of  the  other  varieties  should  be  se- 

t? 
Common  Purple-top  Yellow. 


EARLY  STUBBLE. 

Bulb  round,  smooth,  and  regular.  The  skin,  where  ex 
posed  to  light  and  air,  is  of  a  brownish-green ;  but,  where 
covered  by  the  soil,  yellow.  The  flesh  is  firm,  and  well 
flavored. 

The  Early  Stubble  is  recommended  as  forming  its  bulbs 
quickly  and  uniformly,  and  as  being  well  adapted  for  late 
sowing.  It  yields  abundantly;  keeps  well ;  is  a  good  sort  for 
the  table  ;  and,  in  some  localities,  is  preferred  to  the  Common 
Yellow  for  cultivation  for  farm  purposes. 

GREEN-TOP  YELLOW. 

In  form  and  foliage,  this  variety  resembles  the  Common 
Purple-top ;  but  usually  attains  a  larger  size  when  grown  in 


RUTA-BAGA,    OR    SWEDE    TURNIP.  89 

similar  situations.  Skin,  above  the  surface  of  the  soil,  green ; 
below  ground,  yellow.  The  flesh  is  solid,  sweet,  and  well 
flavored,  but  inferior  to  that  of  the  Purple-top.  It  keeps 
well,  is  of  fair  quality  for  the  table,  and,  on  account  of  its 
great  productiveness,  one  of  the  best  of  all  varieties  for 
growing  for  feeding  stock. 

GREEN-TOP  WHITE. 

Bulb  turbinate,  smooth,  and  symmetrical.  The  skin  above 
ground  is  of  a  fine,  clear,  pea-green ;  often  browned  or  mel 
lowed  where  exposed  to  the  direct  influence  of  the  sun : 
below  the  surface  of  the  ground,  it  is  uniformly  white.  The 
flesh  is  also  white,  comparatively  solid,  very  sweet,  and  of 
fair  quality  for  table  use.  It  differs  from  the  Purple-top 
White,  not  only  in  color,  but  in  size  and  quality ;  the  bulbs  be 
ing  larger,  and  the  flesh  not  quite  so  firm  or  well  flavored. 

The  Green-top  White  is  productive ;  continues  its  growth 
till  the  season  has  far  advanced ;  is  little  affected  by  severe 
weather ;  and,  when  sown  in  good  soil,  will  yield  an  agricul 
tural  crop  of  twenty-five  or  thirty  tons  to  an  acre. 

LAING'S  IMPROVED  PURPLE-TOP.     Law.  and  Gen.  Farmer. 

This  variety  differs  from  most,  if  not  all,  of  the  varieties  of 
Swedish  turnips,  in  having  entire  cabbage-like  leaves,  which, 
by  their  horizontal  growth,  often  nearly  cover  the  surface  of 
the  ground.  In  form,  hardiness,  and  quality,  it  is  fully  equal 
to  any  of  the  other  sorts.  Growing  late  in  the  autumn,  it 
is  not  well  adapted  to  a  climate  where  the  winter  commences 
early.  It  has  little  or  no  tendency  to  run  to  seed  in  the 
fall ;  and  even  in  the  spring,  when  set  out  for  seed,  it  is  a 
fortnight  later  in  commencing  this  function  than  other  varie 
ties  of  Ruta-bagas.  It  requires  good  land,  in  high  condi 
tion  ;  and,  under  such  circumstances,  will  yield  abundantly, 
and  is  worthy  of  cultivation.  The  bulb,  when  well  grown,  has 


90  ESCULENT    ROOTS. 

an  almost  spherical  form ;  a  fine,  smooth  skin,  purple  above 
ground,  yellow  below,  with  yellow,  solid,  and  well-flavored 
flesh. 

PURPLE-TOP  WHITE. 

Bulb  oblong,  tapering  toward  the  lower  extremity,  five  or 
six  inches  in  diameter,  seven  or  eight  inches  in  depth,  and 
less  smooth  and  regular  than  many  of  the  yellow-fleshed 
varieties.  The  skin  is  of  a  clear  rich  purple,  where  it  comes 
to  air  and  light,  but,  below  the  ground,  pure  white ;  flesh 
white,  very  solid  and  fine-grained,  sugary,  and  well  flavored. 

The  variety  is  hardy,  productive,  keeps  remarkably  well,  is 
good  for  table  use,  and  may  be  profitably  grown  for  agricul 
tural  purposes.  Upwards  of  twenty-eight  tons,  or  nine 
hundred  and  sixty  bushels,  have  been  raised  from  an 
acre. 

RIVER'S. 

Root  regularly  turbinate,  or  fusiform,  of  full  medium  size, 
smooth,  and  with  few  small  or  fibrous  roots ;  neck  two  inches 
long;  skin,  above  ground,  green,  washed  with  purplish-red 
where  most  exposed  to  the  sun,  —  below  ground,  yellow ;  flesh 
yellow,  firm,  sweet,  and  well  flavored.  Esteemed  one  of  the 
best,  either  for  stock  or  the  table.  Keeps  fresh  till  May  or 
June. 

SKIRVING'S  PURPLE-TOP. 

Skirving's  Improved  Purple-top.     Skirving's  Liverpool.     Southold  Tur 
nip,  of  some  localities. 

Bulb  ovoid,  or  regularly  turbinate,  and  rather  deeper  in 
proportion  to  its  diameter  than  the  common  Purple-top  Yel 
low  ;  surface  remarkably  smooth  and  even,  with  few  fibrous 
roots,  and  seldom  deformed  by  larger  accidental  roots,  al 
though,  in  unfavorable  soils  or  seasons,  a  few  coarse  roots  are 
put  forth  in  the  vicinity  of  the  tap-root ;  size  full  medium,  — 
five  to  seven  inches  in  length,  and  four  or  five  inches  in  dia 
meter.  Sometimes,  when  sown  early  in  good  soil,  and 
harvested  late,  the  average  will  considerably  exceed  these 


RUTA-BAGA,    OR    SWEDE    TURNIP. 


91 


dimensions.  Neck  short,  but,  when  grown  in  poor  soil,  com 
paratively  long  ;  skin,  above  gnound,  fine,  deep  purple,  — 
below  ground,  yellow,  —  the  colors  often  richly  blending  to 
gether  at  the  surface ;  flesh  yellow,  of  solid  texture,  sweet, 
and  well  flavored. 

This  variety  was  originated  by  Mr.  William  Skirving,  of 
Liverpool,  Eng.  In  this  country  it  has  been  widely  dissemi 
nated,  and  is  now  more  generally  cultivated  for  table  use  and 
for  stock  than  any  other  of  the  Swede  varieties.  The  plants 
seldom  fail  to  form  good-sized  bulbs.  It  is  a  good  keeper ;  is 
of  more  than  average  quality  for  the  table  ;  and  long  experi 
ence  has  proved  it  one  of  the  best  sorts  for  cultivation  on 
land  that  is  naturally  shallow  and  in  poor  condition.  On 
soils  in  a  high  state  of  cultivation,  upwards  of  nine  hundred 
bushels  have  been  obtained  from  an  acre. 

In  sowing,  allow  twenty  inches  between  the  rows,  and  thin 
to  ten  or  twelve  inches  in  the  rows. 

SWEET  GERMAN. 

Bulb  four  or  five  inches  in  dia 
meter,  six  or  seven  inches  in 
depth,  turbinate,  sometimes  near 
ly  fusiform.  In  good  soil  and 
favorable  seasons,  it  is  compara 
tively  smooth  and  regular  ;  but, 
under  opposite  conditions,  often 
branched  and  uneven.  Neck  two 
or  three  inches  in  length  ;  skin 
greenish  -  brown  above  ground, 
white  beneath ;  flesh  pure  white, 
of  extraordinary  solidity,  very  sweet,  mild,  and  well  flavored. 

It  retains  its  solidity  and  freshness  till  spring,  and  often  at 
midsummer  has  no  appearance  of  sponginess  or  decay.  As  a 
table  variety,  it  must  be  classed  as  one  of  the  best,  and  is 
recommended  for  general  cultivation. 


Sweet  German. 


ESCULENT    ROOTS. 


WHITE  FRENCH. 

• 

Long  White  French. 

The  roots  of  this  variety  are  produced  entirely  within  the 
earth.  They  are  invariably  fusiform ;  and,  if  well  grown, 
measure  four  or  five  inches  in  diameter, 
and  from  eight  to  ten  inches  in  length-. 
Foliage  not  abundant,  spreading  ;  skin 
white  ;  flesh  white,  solid,  mild,  sweet,  and 
delicate.  It  is  not  so  productive  as  some 
other  varieties,  and  is  therefore  not  so 
well  adapted  to  field  culture ;  but  for  ta 
ble  use  it  is  surpassed  by  few,  if  any,  of 
its  class. 

A  rough-leaved,  fusiform-rooted  variety 
of  the  common  garden-turnip  :  is  known 
by  the  name  of  "  White  French  "  in  many 
localities  ;  but,  according  to  the  most  relia 
ble  authority,  that  name  has  not  only  long 
been  used  in  connection  with,  but  pro 
perly  belongs  to,  the  white  turnip  above 
described. 


White  French. 


SALSIFY,   OR   OYSTER-PLANT. 

Leek-leaved  Salsify.     Vegetable  Oyster.     Purple  Goat's  Beard. 
Tragopogon  porrifolius. 

The  Salsify  is  a  hardy  biennial  plant,  and  is  principally 
cultivated  for  its  roots,  the  flavor  of  which  resembles  that  of 
the  oyster ;  whence  the  popular  name. 

The  leaves  are  long  and  grass- like,  or  leek-like ;  the  roots 
are  long  and  tapering,  white  within  and  without,  and,  when 
grown  in  good  soil,  measure  twelve  or  fourteen  inches  in 
length,  and  rather  more  than  an  inch  in  diameter  at  the 
crown. 


SALSIFY,    OR    OYSTER-PLANT.  93 

Soil  and  Cultivation.  —  The  Oyster-plant  succeeds  best  in 
a  light,  well-enriched,  mellow  soil ;  which,  previous  to  sowing 
the  seeds,  should  be  stirred  to  the  depth  of  twelve  or  fifteen 
inches.  The  seeds  should  be  sown  annually,  in  the  same 
manner  and  at  the  same  time  as  the  seeds  of  the  carrot  and 
parsnip.  Make  the  drills  fourteen  inches  apart ;  cover  the 
seeds  an  inch  and  a  half  in  depth ;  and  thin,  while  the  plants 
are  young,  to  four  or  five  inches  asunder. 

Early  sowings  succeed  best ;  as  the  seeds,  which  are  gene 
rally  more  or  less  imperfect,  vegetate  much  better  when  the 
earth  is  moist  than  when  dry  and  parched,  as  it  is  liable  to 
become  when  the  season  is  more  advanced.  Cultivate  in  the 
usual  manner  during  the  summer  ;  and,  by  the  last  of  Sep 
tember  or  beginning  of  October,  the  roots  will  have  attained 
their  full  growth,  and  be  ready  for  use.  The  plants  will 
sustain  no  injury  during  the  winter,  though  left  entirely  un 
protected  in  the  open  ground ;  and  the  table  may  be  supplied 
directly  from  the  garden,  whenever  the  frost  will  admit  of 
their  removal.  A  portion  of  the  crop  should,  however,  be 
taken  up  in  autumn,  and  stored  in  the  cellar,  like  other  roots ; 
or,  which  is  perhaps  preferable,  packed  in  earth  or  sand. 
Roots  remaining  in  the  ground  may  be  drawn  for  use  till 
April,  or  until  the  plants  have  begun  to  send  up  their  stalks 
for  flowering. 

Seeds,  — production  and  quantity.  —  For  the  production  of 
seeds,  allow  a  few  plants  to  remain  during  the  winter  in  the 
open  ground  where  they  were  sown.  They  will  blossom  in 
June  and  July.  When  fully  developed,  the  stem  is  about 
three  feet  in  height,  cylindrical,  and  branching.  The  flowers 
are  large,  of  a  very  rich  violet-purple,  and  expand  only  by 
day  and  in  comparatively  sunny  weather.  As  the  flowers  are 
put  forth  in  gradual  succession,  so  the  heads  of  seeds  are  ri 
pened  at  intervals,  and  should  be  cut  as  they  assume  a 
brownish  color. 

The  seeds  are  brownish,  —  lighter  or  darker  as  they  are 


94  ESCULENT    ROOTS. 

less  or  more  perfectly  matured,  —  long  and  slender,  furrowed 
and  rough  on  the  sides,  tapering  to  a  long,  smooth  point  at 
the  top,  often  somewhat  bent  or  curved,  and  measure  about 
five-eighths  of  an  inch  in  length.  They  will  keep  four 
years. 

An  ounce  contains  three  thousand  two  hundred  seeds,  and 
will  sow  a  row  eighty  feet  in  length.  Some  cultivators  put 
this  amount  of  seed  into  a  drill  of  sixty  feet ;  but  if  the  seed 
is  of  average  quality,  and  the  season  ordinarily  favorable,  one 
ounce  of  seed  will  produce  an  abundance  of  plants  for  eighty 
or  a  hundred  feet. 

Use.  —  The  roots  are  prepared  in  various  forms  ;  but,  when 
simply  boiled  in  the  manner  of  beets  and  carrots,  the  flavor 
is  sweet  and  delicate.  The  young  flower-stalks,  if  cut  in  the 
spring  of  the  second  year  and  dressed  like  asparagus,  resem 
ble  it  in  taste,  and  make  an  excellent  dish. 

The  roots  are  sometimes  thinly  sliced,  and,  with  the  addi 
tion  of  vinegar,  salt,  and  pepper,  served  as  a  salad.  They 
are  also  recommended  as  being  remedial  or  alleviating  in 
cases  of  consumptive  tendency. 

There  is  but  one  species  or  variety  now  cultivated. 


SCOLYMUS. 

Spanish  Scolymus.     Spanish  Oyster-plant.     Scolymus  Hispanicus. 

In  its  natural  state,  this  is  a  perennial  plant ;  but,  when  cul 
tivated,  it  is  generally  treated  as  an  annual  or  as  a  biennial. 
The  roots  are  nearly  white,  fleshy,  long,  and  tapering  in  their 
general  form,  and,  if  well  grown,  measure  twelve  or  fifteen 
inches  in  length,  and  an  inch  in  diameter  at  the  crown. 
When  cut  or  bruised,  or  where  the  fibrous  roots  are  broken 
or  rubbed  off",  there  exudes  a  thick,  somewhat  viscous  fluid, 
nearly  flavorless,  and  of  a  milk-white  color.  The  leaf  is 


SCORZONERA.  95 

large,  often  measuring  a  foot  or  more  in  length,  and  three 
inches  in  diameter,  somewhat  variegated  with  green  and 
white,  deeply  lobed ;  the  lobes  or  divisions  toothed,  and  the 
teeth  terminating  in  sharp  spines,  in  the  manner  of  the  leaves 
of  many  species  of  thistles.  When  in  flower,  the  plant  is 
about  three  feet  in  height.  The  flowers,  which  are  put  forth 
singly,  are  of  an  orange -yellow,  and  measure  an  inch  and  a 
half  in  diameter.  The  seeds  are  flat,  and  very  thin,  mem 
branous  on  the  borders,  of  a  yellowish  color,  and  retain  their 
vitality  three  years.  An  ounce  contains  nearly  four  thousand 
seeds. 

Soil  and  Cultivation.  —  Any  good  garden  loam  is  adapted 
to  the  growth  of  the  Scolymus.  It  should  be  well  and  deeply 
stirred  as  for  other  deep-growing  root  crops.  The  seeds 
should  be  sown  from  the  middle  of  April  to  the  10th  of  May, 
in  drills  an  inch  deep,  and  fourteen  inches  asunder.  Thin 
the  young  plants  to  five  inches  distant  in  the  rows  ;  and, 
during  the  summer,  treat  the  growing  crop  as  parsnips  or 
carrots. 

Use.  —  It  is  cultivated  exclusively  for  its  roots,  which  are 
usually  taken  up  in  September  or  October,  and  served  at 
table,  and  preserved  during  the  winter,  in  the  same  manner 
as  the  Salsify,  or  Oyster-plant.  They  have  a  pleasant,  deli 
cate  flavor ;  and  are  considered  to  be  not  only  healthful,  but 
remarkably  nutritious. 


SCORZONERA. 

Black  Oyster-plant.  Black  Salsify.  Scorzonera  Hispanica. 
This  is  a  hardy  perennial  plant,  introduced  from  the  south 
of  Europe,  where  it  is  indigenous.  The  root  is  tapering,  and 
comparatively  slender,  —  when  well  developed,  measuring 
about  a  foot  in  length,  and  an  inch  in  diameter  near  the 
crown,  or  at  the  broadest  part;  skin  grayish-black,  coarse, 
somewhat  reticulated,  resembling  the  roots  of  some  species  of 


96  ESCULENT    HOOTS. 

trees  ;  flesh  white  ;  leaves  long,  ovate,  broadest  near  the  end, 
and  tapering  sharply  to  the  stem.  They  are  also  more  or 
less  distinctly  ribbed,  and  have  a  few  remote  teeth,  or  serra- 
tures,  at  the  extremities.  When  in  flower,  the  plant  measures 
about  four  feet  in  height ;  the  stalk  being  nearly  cylindrical, 
slightly  grooved  or  furrowed,  smooth,  and  branched  towards 
the  top.  The  flowers  are  large,  terminal,  yellow  ;  the  seeds 
are  whitish,  longer  than  broad,  taper  towards  the  top,  and 
retain  their  vitality  two  years.  An  ounce  contains  about  two 
thousand  five  hundred  seeds. 

Soil  and  Culture.  —  Though  a  perennial,  it  is  generally 
cultivated  as  an  annual  or  biennial,  in  the  manner  of  the  car 
rot  or  parsnip.  Thompson  says,  "  It  succeeds  best  in  a  light, 
deep,  free  soil  and  an  open  situation.  It  is  raised  from  seed, 
which  may  be  sown  in  drills  one  foot  apart,  covering  with 
soil  to  the  depth  of  half  an  inch.  As  it  is  apt  to  run  to  seed 
the  same  year  in  which  it  is  sown,  and  consequently  to  be 
come  tough  and  woody,"  the  planting  should  not  be  made  too 
early,  particularly  in  the  warmer  sections  of  the  country.  A 
second  sowing  may  be  made  about  four  weeks  from  the  first, 
"as  a  precautionary  measure,  in  case  the  plants  of  the 
first  sowing  should  run.  The  young  plants,  when  three  or 
four  inches  high,  should  be  thinned  out  to  eight  inches 
asunder  in  the  rows.  Towards  the  middle  or  last  of  Septem 
ber,  the  roots  will  have  attained  sufficient  size  to  be  drawn 
for  immediate  use  :  others  will  come  in  for  use  in  October  and 
November.  In  the  latter  month,  they  will  be  in  perfection ; 
and,  before  the  closing-up  of  the  ground,  a  quantity  may  be 
taken  up,  and  stored  in  sand  for  the  winter.  When  the 
ground  is  open,  the  roots  may  be  drawn  from  time  to  time, 
as  required  for  immediate  use.  About  the  middle  of  April, 
the  roots  remaining  in  the  ground  will  begin  to  run  to  flower ; 
after  which  they  soon  become  hard,  woody,  and  unfit  for  the 
table.  Before  this  takes  place,  however,  they  may  be  taken 
up,  and  stored  in  sand,  where  they  may  be  kept  for  use  till 
May  or  June." 


SKIRRET.  97 

To  raise  Seed.  —  Allow  a  few  well-grown  plants  to  remain 
in  the  ground  during  winter ;  or  select  a  few  good-sized  roots 
from  those  harvested  in  autumn,  and  reset  them  in  April, 
about  eighteen  inches  apart,  covering  them  to  the  crowns. 
The  seed  will  ripen  at  the  close  of  the  summer  or  early  in 
autumn.  Seed  saved  from  plants  of  the  growth  of  two  sea 
sons  is  considered  best ;  that  produced  from  yearling  plants 
being  greatly  inferior. 

Use.  —  It  is  cultivated  exclusively  for  its  roots  ;  no  other 
portion  of  the  plant  being  employed  in  domestic  economy. 
The  flesh  of  these  is  white,  tender,  sugary,  and  well  flavored. 
They  are  boiled  in  the  manner  of  the  parsnip,  and  served 
plain  at  the  table ;  or  they  may  be  cooked  in  all  the  forms  of 
salsify  or  scolymus.  Before  cooking,  the  outer,  coarse  rind 
should  be  scraped  off,  and  the  roots  soaked  for  a  few  hours 
in  cold  water  for  the  purpose  of  extracting  their  bitter 
flavor. 


SKIRRET. 

Crummock,  of  the  Scotch.     Slum  sisarum. 

Skirret  is  a  hardy  perennial,  and  is  cultivated  for  its  roots, 
which  are  produced  in  groups,  or  bunches,  joined  together  at 
the  crown  or  neck  of  the  plant.  They  are  oblong,  fleshy,  of 
a  russet-brown  color  without,  white  within,  very  sugary,  and, 
when  well  grown,  measure  six  or  eight  inches  in  length,  and 
nearly  an  inch  in  diameter. 

The  leaves  of  the  first  year  are  pinnate,  with  seven  or  nine 
oblong,  finely  toothed  leaflets.  When  fully  developed,  the 
plant  measures  from  three  to  five  feet  in  height;  the  stem 
being  marked  with  fine,  parallel,  longitudinal  grooves,  or 
lines.  The  flowers  are  small,  white,  and  are  produced  in 
umbels  at  the  extremities  of  the  branches.  The  seeds,  eight 

"         o 

thousand  of  which  are  contained  in  an  ounce,  are  oblong,  of  a 
greenish-gray  color,  and  closely  resemble  those  of  the  com- 

13 


98  ESCULENT    ROOTS. 

mon  caraway.  They  will  keep  but  two  years  ;  and,  even  when 
newly  grown,  sometimes  remain  in  the  ground  four  or  five 
weeks  before  vegetating. 

Soil  and  Culture.  —  Skirret  succeeds  best  in  light,  mellow 
soil,  and  is  propagated  by  suckers,  or  seeds.  The  best  method 
is  to  sow  the  seeds  annually,  as,  when  grown  from  slips,  or 
suckers,  the  roots  are  liable  to  be  dry  and  woody ;  the  seeds, 
on  the  contrary,  producing  roots  more  tender,  and  in  greater 
perfection. 

Sow  the  seeds  in  April,  in  drills  one  foot  apart,  and  about 
an  inch  in  depth ;  thin  to  five  or  six  inches ;  and,  in  Septem 
ber,  some  of  the  roots  will  be  sufficiently  grown  for  use. 
Those  required  for  winter  should  be  drawn  before  the 
closing-up  of  the  ground,  and  packed  in  sand. 

To  propagate  by  Slips,  or  Suckers.  —  In  the  spring,  remove 
the  required  number  of  young  shoots,  or  sprouts,  from  the  side 
of  the  roots  that  have  remained  in  the  ground  during  winter, 
not  taking  any  portion  of  the  old  root  in  connection  with  the 
slips  ;  and  set  them  in  rows  ten  inches  asunder,  and  six  inches 
apart  in  the  rows.  They  will  soon  strike,  and  produce  roots 
of  suitable  size  for  use  in  August  or  September. 

To  raise  Seeds.  —  The  plants  that  have  remained  in  the 
ground  during  the  winter,  if  not  disturbed,  will  send  up  stalks 
as  before  described,  and  ripen  their  seeds  at  the  close  of  the 
summer.  Two  or  three  plants  will  yield  all  the  seeds  ordi 
narily  required  for  a  single  garden. 

Use.  —  The  roots  were  formerly  much  esteemed,  but  are 
now  neglected  for  those  greatly  inferior.  When  cooked  and 
served  as  salsify  or  scorzonera,  they  are  the  whitest  and  sweet 
est  of  esculent  roots,  and  afford  a  considerable  portion  of 
nourishment. 

There  are  no  varieties. 


SWEET    POTATO.  99 


SWEET  POTATO. 

Spanish  Potato.     Carolina  Potato.     Convolvulus  batatus.     Ipomoea 

batatas. 

The  Sweet  Potato  is  indigenous  to  both  the  East  and  West 
Indies.  Where  its  growth  is  natural,  the  plant  is  perennial ; 
but,  in  cultivation,  it  is  always  treated  as  an  annual.  The 
stem  is  running  or  climbing,  round  and  slender ;  the  leaves 
are  heart-shaped  and  smooth,  with  irregular,  angular  lobes ; 
the  flowers,  which  are  produced  in  small  groups  of  three  or 
four,  are  large,  bell-shaped,  and  of  a  violet  or  purple  color ; 
the  seeds  are  black,  triangular,  and  retain  their  vitality  two 
or  three  years,  —  twenty- three  hundred  are  contained  in  an 
ounce. 

The  plants  rarely  blossom  in  the  Northern  or  Middle  States, 
and  the  perfect  ripening  of  the  seeds  is  of  still  more  rare 
occurrence.  The  latter  are,  however,  never  employed  in 
ordinary  culture ;  and  are  sown  only  for  the  production  of 
new  varieties,  as  is  sometimes  practised  with  the  common 
potato. 

Soil,  Planting,  and  Cultivation.  —  In  warm  climates,  the 
Sweet  Potato  is  cultivated  in  much  the  same  manner  as 
the  common  potato  is  treated  at  the  North.  It  succeeds  best 
in  light,  warm,  mellow  soil,  which  should  be  deeply  stirred 
and  well  enriched.  The  slips,  or  sprouts,  may  be  set  on  ridges 
four  feet  apart,  and  fifteen  inches  from  plant  to  plant ;  or  in 
hills  four  or  five  feet  apart  in  each  direction,  three  plants 
being  allowed  to  a  hill.  During  the  summer,  give  the  vines 
ordinary  culture  ;  and  late  in  September,  or  early  in  October, 
the  tubers  will  have  attained  their  growth,  and  be  ready  for 
harvesting.  The  slips,  or  sprouts,  are  generally  obtained  by 
setting  the  tubers  in  a  hot-bed  in  March  or  April,  and  break 
ing  off  or  separating  the  sprouts  from  the  tubers  as  fast  as 
they  reach  four  or  five  inches  in  height  or  attain  a  suitable 


100  ESCULENT    ROOTS. 

size  for  transplanting.  In  favorable  seasons,  the  plucking 
may  be  repeated  three  or  four  times.  In  setting  out  the 
slips,  the  lower  part  should  be  sunk  from  one-third  to  one- 
half  the  entire  length ;  and,  if  very  dry  weather  occurs,  water 
should  be  moderately  applied. 

Keeping.  —  The  essentials  for  the  preservation  of  Sweet 
Potatoes  are  dryness  and  a  warm  and  even  temperature. 
Where  these  conditions  are  not  supplied,  the  tubers  speedily 
decay.  By  packing  in  dry  sand,  and  storing  in  a  warm,  dry 
room,  they  are  sometimes  preserved  in  the  Northern  States 
until  the  time  of  starting  the  plants  in  spring. 

Varieties.  —  Though  numerous  other  varieties,  less  marked 
and  distinctive,  are  described  by  different  authors,  and  are 
catalogued  by  gardeners  and  seedsmen,  the  principal  are  as 
follow :  — 

KENTUCKY  EARLY  RED.     Murray. 

Red  Nansemond. 

Tubers  red,  or  purplish-red,  of  medium  size  ;  flesh  yellow, 
dry,  sweet,  and  of  good  quality.  A  very  prolific,  hardy 
variety ;  recommended  as  the  best  red  Sweet  Potato  for 
Northern  culture. 

LARGE  WHITE. 
Patate-blanche  of  the  French. 

Tubers  from  six  to  ten  inches  in  length,  —  thickest  at  the 
middle,  where  they  measure  from  two  to  nearly  three  inches 
in  diameter ;  weight  from  six  ounces  to  a  pound  and  up 
wards  ;  skin  dusky  white ;  flesh  nearly  white,  but  with  a 
shade  of  yellow.  Not  so  fine-grained  or  so  sweet  as  the  Yel 
low  or  Purple,  but  quite  farinaceous  and  well  flavored. 

It  requires  a  long  season  in  order  to  its  full  development ; 
but,  being  remarkably  hardy,  it  will  succeed  well  in  any  of 
the  Middle  States,  and  attain  a  fair  size  in  the  warmer  sec 
tions  of  New  England. 


SWEET    POTATO.  101 


NANSEMOND. 

Yellow  Nansemond. 

A  variety  said  to  have  originated  in  Nansemond  County, 
Va. ;  whence  the  name.  Tubers  large,  yellow,  swollen  at 
the  middle,  and  tapering  to  the  ends ;  flesh  yellow,  dry, 
unctuous,  sweet,  and  well  flavored. 

It  is  early  fit  for  the  table ;  matures  in  short  seasons ;  is 
very  productive ;  succeeds  well  in  almost  any  tillable  soil ; 
and,  having  been  long  acclimated,  is  one  of  the  best  sorts  for 
cultivation  at  the  North,  —  very  good  crops  having  been 
obtained  in  Maine  and  the  Canadas. 

PURPLE-SKINNED. 
New-Orleans  Purple.     Patate  violette.  Vil. 

Tubers  swollen  at  the  middle,  and  tapering  in  each  direc 
tion  to  a  point,  —  measuring,  when  well  grown,  from  seven  to 
nine  inches  in  length,  and  from  two  to  three  inches  in  diame 
ter  ;  skin  smooth,  reddish-purple  ;  flesh  fine-grained,  sugary, 
and  of  excellent  quality.  The  plants  attain  a  remarkable 
length,  and  the  tubers  are  rarely  united  about  the  neck  as  in 
most  other  varieties. 

The  Purple- skinned  is  early  and  productive,  but  keeps 
badly.  It  would  probably  succeed  much  better  in  cool 
climates  than  either  the  White  or  the  Yellow.  It  is  much 
grown  in  the  vicinity  of  Paris. 

BED-SKINNED,  OR  AMERICAN  RED. 

Tubers  fusiform,  long,  and  comparatively  slender,  —  the 
length  often  exceeding  twelve  inches,  and  the  diameter  rarely 
above  two  inches ;  weight  from  three  to  ten  ounces ;  skin 
purplish-red,  smooth  and  shining;  flesh  yellow,  very  fine 
grained,  unctuous,  sugary,  and  farinaceous;  plant  long  and 
slender. 


ESCULENT    ROOTS. 

This  variety  is  early,  quite  hardy,  very  productive,  and 
excellent,  but  does  not  keep  so  well  as  the  yellow  or  white 
sorts.  It  is  well  adapted  for  cultivation  in  the  cooler  sections 
of  the  United  States ;  where,  in  favorable  seasons,  the  crop 
has  proved  as  certain,  and  the  yield  nearly  as  abundant,  as 
that  of  the  common  potato. 

KOSE-COLORED.        Vll. 

Tubers  somewhat  ovoid,  or  egg-shaped,  often  grooved,  or 
furrowed,  and  of  extraordinary  size.  Well-grown  specimens 
will  measure  eight  or  nine  inches  in  length,  and  four  inches 
or  more  in  diameter  ;  frequently  weighing  two  and  a  half, 
and  sometimes  greatly  exceeding  three  pounds.  Skin  rose- 
colored,  shaded  or  variegated  with  yellow ;  flesh  sweet,  of  a 
pleasant,  nut-like  flavor,  but  less  soft  or  unctuous  than  that  of 
the  other  varieties. 

It  is  hardy,  remarkably  productive,  and,  its  excellent 
keeping  properties  considered,  one  of  the  best  sorts  for  culti 
vation. 

YELLOW-SKINNED. 

Yellow  Carolina. 

Tubers  from  six  to  ten  inches  in  length,  thickest  at  the 
middle,  where  they  measure  from  two  to  three  inches  in  dia 
meter,  and  pointed  at  the  extremities ;  weight  varying  from 
four  to  twelve  ounces  and  upwards ;  skin  smooth,  yellow ; 
flesh  yellow,  fine-grained,  unctuous,  and  remarkably  sugary,  — 
surpassing,  in  this  last  respect,  nearly  all  other  varieties.  Not 
so  early  as  the  Red-skinned  or  the  Purple. 

When  grown  in  the  Southern  States,  it  yields  well ;  per 
fectly  matures  its  crop ;  and,  in  color  and  flavor,  the  tubers 
will  accord  with  the  description  above  given.  When  grown 
in  the  Middle  States,  or  in  the  warmer  parts  of  New  Eng 
land,  it  decreases  in  size ;  the  tubers  become  longer  and  more 
slender ;  the  color,  externally  and  internally,  becomes  much 


TUBEROUS-ROOTED    TROPCEOLUM.  JOS 

paler,  or  nearly  white ;  and  the  flesh,  to  a  great  extent,  loses 
the  fine,  dry,  and  sugary  qualities  which  it  possesses  when 
grown  in  warm  climates. 


TUBEROUS-ROOTED   CHICKLING  VETCH. 

Tuberous-rooted  Pea.     Eatable-rooted  Pea.     Lathyrus  tuberosus. 

Perennial;  stem  about  six  feet  high,  —  climbing,  slender, 
four-sided,  smooth,  and  of  a  clear  green  color ;  flowers  rather 
large,  in  bunches,  of  a  fine  carmine  rose-color,  and  somewhat 
fragrant ;  pod  smooth ;  seeds  rather  large,  oblong,  a  little 
angular,  of  a  brown  color,  spotted  with  black;  root  spread 
ing,  furnished  with  numerous  blackish,  irregularly  shaped 
tubers,  which  are  generally  from  an  ounce  to  three  ounces  in 
weight. 

The  roots  are  very  farinaceous,  and,  when  cooked,  are  highly 
esteemed.  In  taste,  they  somewhat  resemble  roasted  chest 
nuts.  Where  the  roots  are  uninjured  by  the  winter,  the 
plant  increases  rapidly,  and  is  liable  to  become  a  troublesome 
inmate  of  the  garden. 


TUBEROUS-ROOTED   TROPCEOLUM.     Thomp. 

Ysano.     Tropceolum  tuberosum. 

This  is  a  perennial  plant  from  Peru,  and  deserves  mention 
as  a  recently  introduced  esculent.  It  produces  an  abundance 
of  handsome  yellow  and  red  tubers,  about  the  size  of  small 
pears ;  the  taste  of  which  is  not,  however,  very  agreeable. 
On  this  account,  a  particular  mode  of  treatment  has  been 
adopted  in  Bolivia,  where,  according  to  M.  Decaisne,  they 
are  treated  in  the  following  manner :  — 


104  ESCULENT    KOOTS. 

The  tubers  designated  "Ysano,"  at  La  Paz,  require  to  be 
prepared  before  they  are  edible.  Indeed,  when  prepared  like 
potatoes,  and  immediately  after  being  taken  up,  their  taste 
is  very  disagreeable.  But  a  mode  of  making  them  palatable 
was  discovered  in  Bolivia ;  and  the  Ysano  has  there  become, 
if  not  a  common  vegetable,  at  least  one  which  is  quite  edible. 
The  means  of  making  them  so  consists  in  freezing  them  after 
they  have  been  cooked,  and  they  are  eaten  when  frozen.  In 
this  state  it  is  said  that  they  constitute  an  agreeable  dish,  and 
that  scarcely  a  day  passes  at  La  Paz  without  two  lines  of  deal 
ers  being  engaged  in  selling  the  Ysano,  which  they  protect 
from  the  action  of  the  sun  by  enveloping  it  in  a  woollen  cloth, 
and  straw.  Large  quantities  are  eaten  sopped  in  treacle,  and 
taken  as  refreshment  during  the  heat  of  the  day. 

Propagation  and  Culture.  —  The  plant  may  be  propagated 
by  pieces  of  the  tubers,  in  the  same  manner  as  potatoes ;  an 
eye  being  preserved  on  each  piece.  The  sets  should  be 
planted  in  April  or  May,  according  to  the  season,  about  four 
feet  apart,  in  light,  rich  soil.  The  stems  may  be  allowed  to 
trail  along  the  ground,  or  pea-sticks  may  be  placed  for  their 
support.  In  dry  soils  and  seasons,  the  former  method  should 
be  adopted ;  in  those  which  are  moist,  the  latter.  The  tubers 
are  taken  up  in  October,  when  the  leaves  begin  to  decay,  and 
stored  in  sand. 


THE    TURNIP. 

English  Turnip.     Brassica  rapa. 

The  common  Turnip  is  a  hardy,  biennial  plant,  indigenous 
to  Great  Britain,  France,  and  other  parts  of  Europe.  The 
roots  of  all  the  varieties  attain  their  full  size  during  the  first 
year.  The  radical  leaves  are  hairy  and  rough,  and  are  usually 
lobed,  or  lyrate ;  but,  in  some  of  the  sorts,  nearly  spatulate, 


THE    TURNIP.  105 

with  the  borders  almost  entire.  The  flowers  are  produced  in 
May  and  June  of  the  second  year,  and  the  seeds  ripen  in  Ju 
ly  ;  the  flower-stalk  rises  three  feet  or  more  in  height,  with 
numerous  branches  ;  the  leaves  are  clasping,  and  much 
smoother  and  more  glaucous  than  the  radical  leaves  of  the 
growth  of  the  previous  year ;  the  flowers  are  yellow,  and  are 
produced  in  long,  loose,  upright,  terminal  spikes  ;  the  seeds 
are  small,  round,  black,  or  reddish-brown,  and  are  very  simi 
lar,  in  size,  form,  and  color,  in  the  different  varieties,  —  ten 
thousand  are  contained  in  an  ounce,  and  they  retain  their 
vitality  from  five  to  seven  years. 

Propagation  and  Culture.  —  All  the  sorts  are  propagated 
by  seeds ;  which  should  be  sown  where  the  plants  are  to 
remain,  as  they  do  not  generally  succeed  well  when  trans 
planted.  Sowings  for  early  use  may  be  made  the  last  of 
April,  or  beginning  of  May;  but  as  the  bulbs  are  seldom 
produced  in  perfection  in  the  early  part  of  the  season,  or 
under  the  influence  of  extreme  heat,  the  sowing  should  be 
confined  to  a  limited  space  in  the  garden.  The  seeds  may 
be  sown  broadcast  or  in  drills  :  if  sown  in  drills,  they  should 
be  made  about  fourteen  inches  apart,  and  half  an  inch  in 
depth.  The  young  plants  should  be  thinned  to  five  or  six 
inches  asunder.  For  a  succession,  a  few  seeds  may  be  sown, 
at  intervals  of  a  fortnight,  until  the  last  week  in  July ;  from 
which  time,  until  the  10th  of  August,  the  principal  sowing  is 
usually  made  for  the  winter's  supply.  In  the  Middle  States, 
and  the  warmer  portion  of  New  England,  if  the  season  is 
favorable,  a  good  crop  will  be  obtained  from  seed  sown  as  late 
as  the  last  week  in  August. 

Harvesting.  —  Turnips  for  the  table  may  be  drawn  directly 
from  the  garden  or  field  until  November,  but  must  be  har 
vested  before  severe  freezing  weather ;  for,  though  compara 
tively  very  hardy,  few  of  the  varieties  will  survive  the  winters 
of  the  Northern  States  in  the  open  ground. 

14 


106  ESCULENT    ROOTS. 

Seed.  —  As  the  various  kinds  readily  hybridize,  or  intermix, 
only  one  variety  should  be  cultivated  in  the  same  neighbor 
hood  for  seed.  Select  the  best-formed  bulbs,  and  transplant 
them  out  in  April,  in  rows  two  feet  apart,  and  one  foot  apart 
in  the  rows,  just  covering  the  crowns  with  earth,  or  leaving 
the  young  shoots  level  with  the  surface  of  the  ground. 

An  ounce  of  seed  will  sow  eight  rods  of  land,  and  a 
pound  will  be  sufficient  for  an  acre. 

Varieties.  —  The  varieties  are  numerous,  as  follow :  — 


ALTRINCHAM.     Law. 
Yellow  Altrincham.     Altringham. 

This  is  a  yellow -fleshed,  field  variety,  of  rather  less  than 
average  size.  The  bulb,  however,  is  of  a  fine,  globular 
shape,  with  a  light-green  top,  very  small  neck  and  tap-root, 
and  possessed  of  considerable  solidity. 

BORDER  IMPERIAL. 
Border  Imperial  Purple-top  Yellow. 

Bulb  five  or  six  inches  in  diameter,  nearly  spherical,  some 
times  flattened,  and  usually  very  smooth  and  symmetrical ; 
skin  yellow,  the  upper  surface  of  a  bright  purple ;  flesh  yel 
low,  firm,  and  sugary ;  leaves  large. 

The  variety  is  of  English  origin,  and  is  recommended  for 
its  earliness  and  great  productiveness. 

CHIVAS'S  ORANGE  JELLY.     Thomp. 

Bulb  of  a  handsome,  round  form,  with  a  small  top ;  the 
skin  is  pale  orange ;  and  the  flesh  yellow,  juicy,  sweet,  and 
tender.  It  has  very  little  fibre ;  so  that,  when  boiled,  it  almost 
acquires  the  consistence  of  a  jelly.  It  originated  in  Cheshire, 
Eng. 


THE    TURNIP. 


107 


Cow-HoRN. 

Long  Early  White  Vertus.  Vil. 
Root  produced  much  above  ground,  nearly 
cylindrical,  rounded  at  the  end,  ten  or  twelve 
inches  in  length,  nearly  three  inches  in  dia 
meter,  and  weighing  from  one  and  a  half  to 
two  pounds.  The  skin  is  smooth  and  shin 
ing,  —  white  below  the  surface  of  the  ground, 
and  green  at  the  top ;  the  flesh  is  white, 
tender,  and  sugary.  Early,  very  productive, 
and  remarkable  for  its  regular  form  and  good 
quality.  As  a  field-turnip,  it  is  one  of  the 
best ;  and,  when  pulled  young,  good  for  table 
use.  During  winter,  the  roots  often  become 
dry  and  spongy. 


DALES'S  HYBRID.     Law. 


Cow-horn  Turnip. 


This  variety  is  of  English  origin,  and  is  said  to  be  a  hybrid 
from  the  Green-top  Swede  and  the  common  White  Globe. 
Its  prevailing  traits  are,  however,  those  of  the  White  Globe ; 
inasmuch  as  its  roots  are  similar  in  form  and  texture. 

Foliage  strong  and  luxuriant ;  root  large,  oblong,  pale  yel 
low  ;  the  upper  surface  light  green ;  neck  and  tap-root  small. 
The  form  of  the  bulb,  though  generally  oblong,  is  sometimes 
nearly  globular;  but  its  more  material  characteristics,  large 
size,  and  luxuriance  of  growth,  are  uniformly  the  same.  Its 
reputation  as  a  turnip  of  very  superior  quality  has  not  been 
sustained  in  this  country. 

EARLY  FLAT  DUTCH. 

Early  White  Dutch.     White  Dutch. 

An  old  and  well-known  early  garden  variety ;  bulb  round, 
very  much  flattened,  and  produced  mostly  within  the  earth  ; 
skin  white,  somewhat  washed  with  green  at  the  insertion  of 


108  ESCULENT    ROOTS. 

the  leaves,  which  are  of  medium  size.  Before  the  bulb  has 
attained  its  full  dimensions,  the  flesh  is  fine-grained,  tender, 
and  sweet ;  but  when  ripe,  especially  in  dry  seasons,  it  often 
becomes  spongy  and  juiceless  :  in  which  condition,  it  is  of  no 
value  for  the  table ;  and,  even  for  stock,  is  comparatively 
worthless.  Average  specimens  measure  about  four  inches  in 
diameter,  and  two  inches  and  a  half  in  depth. 

EARLY  YELLOW  DUTCH. 

Yellow  Dutch. 

This  variety  has  a  small,  globular  root,  of  a  pale-yellow 
color  throughout.  It  somewhat  resembles  the  Yellow  Malta, 
and  is  a  good  garden  variety.  The  portion  of  the  bulb  above 
ground,  and  exposed  to  the  sun,  is  washed  with  green.  It  is 
of  medium  size,  early,  tender,  rather  close-grained,  and 
sugary ;  better  suited  for  use  in  summer  and  autumn  than  for 
winter.  By  some,  the  variety  is  esteemed  the  best  of  the  yel 
low  garden  turnips. 

FINLAND.     Law.  • 

Yellow  Finland. 

This  is  a  beautiful,  medium- sized  turnip,  of  a  bright  yellow 
throughout,  even  to  the  neck;  somewhat  similar  to  a  firm 
Yellow  Malta,  but  of  finer  color.  The  un 
der  part  of  the  bulb  is  singularly  depressed  : 
from  this  depression  issues  a  small,  mouse- 
tail-like  root.  It  is  somewhat  earlier,  and 
also  hardier,  than  the  Yellow  Malta. 

The  flesh  is  tender,  close-grained,  and  of 
a  sweet,  sugary  flavor  ;  the  leaves  are  small, 
Finland  Turnip.  and  few  in  number  ;  bulb  about  two  inches 
in  thickness  by  four  inches  in  diameter,  weighing  eight  or  ten 
ounces.  An  excellent  garden  variety. 

FRENEUSE. 

Root  produced  within  the  earth,  —  long,  tapering,  and  rather 
symmetrical ;  size  small,  —  average  specimens  measuring  five 


THE    TURNIP.  109 

or  six  inches  in  length,  an  inch  and  a  half  in  diameter  at  the 
crown,  and  weighing  eight  or  ten  ounces ;  skin  white,  or  yel 
lowish-white  ;  flesh  white,  dry,  very  firm,  and  sugary  ;  leaves 
small,  deep  green,  spreading.  Half  early,  and  one  of  the 
best  of  the  dry-fleshed  varieties. 

GOLDEN  BALL.     M'Int.     Vil. 

Yellow  Globe. 

Bulb  produced  mostly  within  the  earth,  nearly  globular, 
and  very  smooth  and  symmetrical ;  skin  bright  yellow  below 
ground,  greenish  above ;  leaves  compara 
tively  small,  spreading ;  flesh  pale  yellow, 
sweet,  and  well  flavored,  but  not  so  fine 
grained  as  that  of  many  other  varieties.  It 
is  a  good  table  turnip  ;  and  with  the  Robert 
son's  Golden  Stone,  which  it  greatly  resem 
bles,  the  most  valuable  for  cultivation,  where 
large-sized  garden  turnips  are  required.  Its 
size  is  about  that  of  the  last  named.  Average  specimens 
measure  four  inches  in  diameter,  nearly  the  same  in  depth, 
and  weigh  from  twelve  to  fourteen  ounces. 

GREEN  GLOBE.     Law. 
Green-top  White  Globe. 

Roots  of  a  fine,  globular  shape,  with  a  small  neck  and  tap 
root  ;  very  white  below,  and  green  above,  the  surface  of  the 
ground  ;  of  medium  size,  hardy/  and  firm  in  texture,  but 
scarcely  so  much  so  as  the  Green  Round  ;  than  which  it 
arrives  at  maturity  rather  earlier.  It  is  somewhat  larger  than 
the  White  Norfolk ;  has  large,  deep-green  foliage  ;  grows 
strongly ;  and  produces  extraordinary  crops  :  but  it  soon 
becomes  spongy,  and  often  decays  in  autumn  or  early  in 
winter. 

A  sub-variety,  of  larger  size  and  with  softer  flesh,  is  known 
by  the  name  of  Hungarian  Green-top  Globe. 


110  ESCULENT    ROOTS. 

GREEN  NORFOLK.     Law. 
Green-top  Norfolk.     Green  Round. 

A  sub-variety  of  the  White  Norfolk,  of  nearly  the  same 
form  and  size  ;  the  bulb  differing  principally  in  the  color  of 
the  top,  which  is  green. 

The  Norfolk  turnips  are  all  of  a  peculiar  flattish  form ; 
rather  hollowed  towards  their  neck,  as  also  on  their  under 
side.  When  grown  to  a  large  size,  they  become  more  or  less 
irregular,  or  somewhat  angular.  The  Green-top  variety  pos 
sesses  these  characters  in  a  less  degree  than  the  WThite-top  ; 
and  is  generally  round,  flattened,  but  not  much  hollowed,  on 
the  upper  or  under  surface.  It  is  hardier  than  the  White  or 
Ked  varieties. 

GREEN  TANKARD.     Law. 

Roots  more  than  half  above  ground ;  oblong,  or  tankard- 
shaped  ;  of  a  greenish  color,  except  on  the  under  surface, 
which  is  white  ;  flesh  white  and  sweet,  but  of  coarse  texture. 

The  term  "  Tankard "  is  applied  to  such  common  field 
turnips  as  are  of  an  oblong  shape,  and  the  roots  of  which,  in 
general,  grow  much  above  the  surface  of  the  ground.  Such 
oblong  varieties,  however,  as  approach  nearest  to  a  round  or 
globular  form,  are  sometimes  termed  "  Decanter,"  or  "  Decan 
ter-shaped  turnips." 

In  good  soils,  the  Green  Tankard  sometimes  attains  a 
weight  of  eight  or  ten  pounds.  As  a  garden  variety,  it  is  of 
little  value. 

GREEN-TOP  FLAT. 

Similar  in  size,  form,  and  quality  to  the  common  Purple- 
top  Flat ;  skin,  above  ground,  green. 

Long  grown  in  New  England  for  feeding  stock  ;  and,  in  its 
young  state,  often  used  as  a  table  turnip.  Now  very  little 
cultivated. 


THE    TURNIP.  Ill 

GREEN-TOP  YELLOW  ABERDEEN.     Law. 

Green-top  Yellow  Bullock. 

An  old  and  esteemed  variety,  similar  in  size  and  form  to 
the  Purple-top  Yellow  Aberdeen  :  the  color  of  the  top  is 
bright  green. 

LINCOLNSHIRE  RED  GLOBE. 

This  variety  is  remarkable  for  its  large,  deep-green,  luxu 
riant  foliage.  Bulb  very  large,  roundish  ;  skin,  below  ground, 
white,  —  above  the  surface,  purple ;  flesh  white,  firm,  and, 
when  young,  well  flavored,  and  adapted  to  table  use.  It  yields 
abundantly ;  is  uniformly  fair,  and  free  from  small  roots ;  an 
average  keeper ;  and  deserving  of  cultivation,  especially  for 
agricultural  purposes. 

LONG  BLACK. 

Except  in  the  form  of  its  roots,  this  variety  much  resem 
bles  the  Round  Black.  It  possesses  the  same  peculiar, 
piquant,  radish-like  flavor ;  and  is  served  at  table  in  the  same 
manner. 

LONG  WHITE  MALTESE. 

Long  White  Clairfontaine.    Vil. 

Roots  eight  or  nine  inches  in  length,  an  inch  and  a  half  in 
diameter,  somewhat  fusiform,  and  very  smooth  and  symmetri 
cal.  The  crown  rises  two  or  three  inches  above  the  surface 
of  the  ground,  and  is  of  a  green  color,  except  where  exposed 
to  the  sun,  when  it  often  becomes  purple  or  reddish-brown. 
Below  the  surface  of  the  soil,  the  skin  is  of  a  dull  or  dirty 
white.  Flesh  white,  moderately  fine,  tender,  and  of  a  sugary 
flavor.  Half  early. 

The  variety  has  some  resemblance  to  the  Cow-horn ;  but  is 
smaller,  and  the  flesh  not  so  white. 


ESCULENT    ROOTS. 


PETROSOWOODSKS. 

Bulb  of  medium  size,  flattened,  —  comparatively  smooth 
and  regular ;  tap-root  very  slender,  issuing  from  a  basin ;  skin 
blackish-purple  above  and  below  ground,  sometimes  changing 
to  yellow  about  the  tap-root  of  large  or  overgrown  bulbs ; 
flesh  yellow,  fine-grained,  and  tender,  if  grown  in  cool 
weather,  but  liable  to  be  fibrous  and  strong-flavored  when 
grown  during  the  summer  months.  The  variety  is  early,  and 
must  be  classed  as  a  garden  rather  than  as  a  field  turnip. 

POMERANIAN  GLOBE. 

Bulb  globular,  remarkably  smooth  and  regular ;  the  neck 
is  small,  and  the  skin  white,  smooth,  and  glossy ;  the  flesh  is 
white,  close-grained,  tender,  and  sweet ;  the  leaves  are  large, 
and  of  a  d-ark-green  color,  with  paler  or  whitish  nerves. 
Half  early. 

When  in  perfection,  the  bulbs  measure  three  and  a  half  or 
four  inches  in  diameter,  about  the  same  in  depth,  and  weigh 
from  fourteen  to  eighteen  ounces.  If  sown  early  in  good 
soil,  and  allowed  the  full  season  for  development,  the  roots 
sometimes  attain  a  weight  of  eight  or  ten  pounds.  It  is  gene 
rally  cultivated  as  a  field  turnip,  but  is  also  sown  as  a  garden 
variety ;  the  roots  being  of  good  quality  for  the  table,  if 
pulled  when  about  half  grown. 

PRESTON,  OR  LIVERPOOL  YELLOW.     Law. 

An  early  sort,  somewhat  resembling  the  Yellow  Malta : 
the  bulbs  attain  a  larger  size,  the  foliage  is  stronger,  and  the 
basin,  or  depression,  about  the  tap-root  less  deeply  sunk. 

PURPLE-TOP  FLAT. 

Red-top  Flat. 

Bulb  round,  flattened,  nearly  one-half  growing  above 
ground ;  neck  and  tap-root  small ;  skin  reddish-purple  where 


THE    TURNIP.  113 

exposed  to  light  and  air,  and  white  below  the  surface  of  the 
soil ;  flesh  very  white,  close-grained  while  young,  and  of  a  su 
gary  but  often  bitter  taste.  During  winter,  it  usually  becomes 
dry  and  spongy.  Average  specimens  measure  two  and  a  half 
inches  in  depth,  four  or  five  inches  in  diameter,  and  weigh 
from  sixteen  to  twenty  ounces. 

This  old  and  well-known  variety,  at  one  period,  was  the 
principal  field  as  well  as  garden  turnip  of  the  Northern  and 
Middle  States.  It  is  now,  however,  very  little  cultivated ; 
being  superseded  by  the  Strap-leaved  and  other  more  de 
sirable  sorts. 

PURPLE-TOP  STRAP-LEAVED. 

Bulb  very  flat,  smooth,  and  regular  in  form,  produced 
almost  entirely  above  ground;  tap-root  slender ;  leaves  few, 
upright,  broad,  rounded  at  the  ends, 
and  tapering  to  the  neck,  which  is 
very  small ;  skin  above,  clear,  bright 
purple,  —  below,  pure  white,  often  fine 
ly  clouded  or  shaded  at  the  union  of  the 
colors;  flesh  clear  white,  firm,  solid, 
sugary,  mild,  and  remarkably  well- 
flavored  ;  size  medium,  —  measuring 
about  two  inches  and  a  half  in  depth  r«n>ie-toP  str.P-ieaved  T»rniP. 
by  four  or  five  inches  in  diameter,  and  weighing  from  ten  to 
twelve  ounces.  Field-grown  roots,  with  the  benefit  of  a  long 
season  and  rich  soil,  attain  much  greater  dimensions ;  often, 
however,  greatly  deteriorating  in  quality  as  they  increase 
over  the  average  size. 

This  variety  is  unquestionably  one  of  the  best  of  the  flat 
turnips,  either  for  the  garden  or  field.  It  is  early,  hardy, 
very  prolific,  will  thrive  in  almost  any  description  of  soil,  is 
of  excellent  quality,  and  rarely  fails  to  yield  a  good  crop.  It 
is  the  best  of  all  the  flat  turnips  for  sowing  among  corn  or 

15 


114  ESCULENT    ROOTS. 

potatoes,  or  upon  small  patches  of  the  garden  from  which 
early  pease  or  beans  have  been  harvested. 

PURPLE-TOP  YELLOW  ABERDEEN. 
Purple-top  Aberdeen.     Purple-top  Yellow  Bullock. 

Bulb  globular,  reddish-purple  above,  and  deep  yellow  be 
low  ;  tap-root  very  small ;  leaves  deep  green,  comparatively 
short,  and  inclined  to  grow  horizontally. 

In  rich  soil  and  long  seasons,  the  bulbs  sometimes  attain  a 
weight  of  eight  or  ten  pounds ;  but  specimens  of  average  size 
measure  about  four  inches  in  depth,  nearly  five  inches  in  dia 
meter,  and  weigh  from  sixteen  to  twenty  ounces.  The  flesh 
is  pale  yellow,  tender,  sugary,  and  nearly  equal  to  that  of  the 
Swedes  in  solidity.  The  variety  is  very  hardy,  and,  although 
generally  grown  for  farm  purposes,  is  really  superior  to  many 
sorts  cultivated  exclusively  for  table  use. 

RED  GLOBE.     Law. 

An  old,  medium-sized,  globular  turnip,  well  suited  for 
cultivation  in  light  soil  and  on  exposed  or  elevated  situations. 
Skin  red,  where  exposed  to  the  sun,  —  below  ground,  white  ; 
flesh  white,  and  finer  in  texture  than  that  of  the  White  Globe. 
It  is  not  suited  for  table  use ;  and  is  generally  field-grown,  and 
fed  to  stock. 

RED  NORFOLK. 
Red-top  Norfolk.     Red  Round. 

This  is  a  sub-variety  of  the  White  Norfolk,  the  size  and 
form  being  nearly  the  same.  Skin  washed,  or  clouded  with 
red  where  exposed  to  the  light.  It  is  firmer  in  texture,  and 
more  regular  in  its  form,  than  the  last  named ;  and,  if  there 
be  any  difference  in  size,  this  is  the  smaller  variety. 


THE  TURNIP.  115 

RED  TANKARD. 

Bulb  produced  partially  above  ground,  pyriform,  eight  or 
nine  inches  in  depth,  four  or  five  inches  in  diameter,  and 
weighing  about  three  pounds;  below  ground,  the  skin  is 
white,  —  above,  purple  or  violet;  flesh  white,  rather  firm, 
sugary,  and  well  flavored;  foliage  large. 

It  is  recommended  for  its  earliness  and  productiveness,  but 
must  be  considered  a  field  rather  than  a  table  variety. 

ROBERTSON'S  GOLDEN  STONE.     M'Int.     Vil. 

An  excellent,  half-early  variety ;  form  nearly  globular ; 
color  deep  orange  throughout,  sometimes  tinged  with  green 
on  the  top  ;  size  above  medium,  —  average  specimens  measur 
ing  nearly  four  inches  in  depth,  four  inches  in  diameter,  and 
weighing  from  sixteen  to  eighteen  ounces  ;  flesh  firm,  and  well 
flavored. 

The  Robertson's  Golden  Stone  is  remarkably  hardy,  keeps 
well,  and  is  one  of  the  best  of  the  Yellows  for  autumn  or 
winter  use. 

ROUND  BLACK.     Law. 

Leaves  few,  small,  and  comparatively  smooth;  bulb  pro 
duced  almost  or  altogether  under  ground,  of  an  irregular, 
roundish  form,  often  divided,  or  terminating  in  thick  branches  at 
its  lower  extremity ;  skin  black,  and  very  tough  ;  flesh  white. 

The  variety  is  extensively  cultivated  in  some  parts  of  Eu 
rope,  and  is  much  esteemed  for  its  peculiar,  piquant,  some 
what  radish-like  flavor.  It  is  sometimes  served  in  its  crude 
state  as  a  salad. 

Six  WEEKS.     Law. 
Autumn  Stubble.    Early  Dwarf. 

Bulb  produced  much  above  ground,  rather  large,  and  of  an 
irregular,  globular  form.  It  soon  arrives  at  maturity;  but,  on 


116  ESCULENT    ROOTS. 

account  of  its  natural  softness  of  texture,  should  always  be 
sown  late,  and  used  before  severe  frosts.  As  descriptive  of 
its  earliness,  it  has  received  the  above  names ;  being  suited 
for  very  late  sowing,  after  the  removal  of  early  crops ;  or  for 
making  up  blanks  in  turnip-fields,  where  the  first  sowing  may 
have  partially  failed. 

It  is  well  flavored,  but  soon  becomes  dry  and  spongy,  and 
is  unsuitable  for  use  during  winter.  Skin  white  below  the 
surface  of  the  ground,  greenish  above.  Field-grown  speci 
mens  sometimes  weigh  three  pounds  and  upwards. 

SMALL  LONG  YELLOW. 

Leaves  very  small,  and  spreading ;  root  generally  entirely 
under  ground,  small,  and  of  an  oblong  or  carrot  shape,  ter 
minating  abruptly  at  the  point ;  skin  pale  yellow ;  flesh 
yellow,  firm,  dry,  and  sugary,  with  some  degree  of  piquancy. 
It  is  a  good  variety  for  the  table,  and  also  a  good  keeper. 

SNOW-BALL. 
Navet  Boule  de  Neige.  Vil. 

The  bulb  of  this  variety  is  nearly  spherical,  very  smooth 
and  regular  ;  size  medium,  —  the  average  dimensions  being 
four  inches  in  diameter,  four  and  a  half  in  depth,  and  the 
weight  about  a  pound.  The  neck  is  small,  and  the  skin 
white.  The  flesh  of  the  young  bulbs  is  white,  fine-grained, 
tender,  and  sugary;  but,  if  overgrown  or  long  kept,  it  is 
liable  to  become  dry  and  spongy. 

The  variety  is  early,  and,  though  classed  by  seedsmen  as  a 
garden  turnip,  is  well  adapted  for  field  culture ;  as  it  not  only 
yields  abundantly,  but  succeeds  well  when  sown  late  in  the 
season  on  land  from  which  early  crops  have  been  harvested. 

STONE  GLOBE. 

Bulb  globular,  and  regularly  formed,  growing  mostly  be 
neath  the  surface  of  the  ground.  It  belongs  to  the  White- 


THE    TURNIP.  117 

globe  varieties,  and  is  considered  the  hardiest  and  the  best 
suited  for  winter  use  of  any  of  its  class.  The  leaves  are 
larger,  stronger,  and  deeper  colored,  than  any  of  the  White- 
globe  sorts. 

Skin  and  flesh  white ;  texture  moderately  close ;  flavor 
sweet,  and  its  keeping  properties  good ;  size  rather  large. 

TELTOW,  OR  SMALL  BERLIN. 
Teltau. 

This  is  said  to  be  the  smallest  of  turnips ;  its  leaves  not 
exceeding  in  number  those  of  the  radish.  The  root  is  fusi 
form  or  spindle-shaped,  not  very  regular,  and  produced 
entirely  under  ground  ;  skin  dusky  white ;  flesh  dry,  dull 
white,  very  fine-grained,  piquant,  and  sugary ;  leaves  erect, 
yellowish-green.  Early.  The  roots  measure  three  inches 
long  by  about  an  inch  and  three-fourths  at  their  largest 
diameter,  and  weigh  from  three  to  four  ounces. 

The  Teltow  Turnip  is  much  esteemed  on  account  of  its 
excellent  qualities,  and  is  one  of  the  best  early  garden  varie 
ties. 

According  to  London,  it  is  in  high  repute  in  France,  Ger 
many,  and  Holland ;  and  is  grown  in  the  sandy  fields  around 
Berlin,  and  also  near  Altona,  whence  it  is  imported  to  the 
London  market.  It  is,  or  was,  grown  in  immense  quantities 
in  the  neighborhood  of  Moscow. 

The  peculiar  flavor  is  in  the  outer  rind.  When  used,  it 
should  not  be  peeled.  It  bears  transplanting  well ;  and  may  be 
set  in  rows  one  foot  apart,  and  nine  inches  apart  in  the  rows. 

WAITE'S  HYBRID  ECLIPSE. 

A  recent  variety,  of  English  origin,  introduced  by  Mr. 
John  G.  Waite,  a  seed-merchant  of  London.  As  figured  and 
described,  it  is  of  large  size,  very  richly  colored,  and  remark 
ably  smooth  and  symmetrical.  At  the  crown,  it  is  broad  and 
round-shouldered,  and  measures  about  six  inches  in  diameter ; 


118  ESCULENT    ROOTS. 

which  size  is  nearly  retained  to  a  depth  of  eight  or  nine 
inches,  when  it  contracts  in  a  conical  form  to  a  tap-root. 
Color  of  upper  portion,  clear  purple,  richly  clouded,  and 
contrasting  finely  with  the  yellow  on  the  lower  part.  It  is 
represented  as  a  turnip  of  excellent  quality,  and  as  being 
very  productive. 

When  cultivated  in  this  country,  it  has  generally  fallen 
short  of  the  excellence  it  is  represented  as  attaining  in  Eng 
land.  It  is  apparently  not  adapted  to  the  dry  and  warm 
summers  of  the  United  States. 

WHITE  GLOBE.     Law. 
Common  Field  Globe. 

Root  globular.;  skin  smooth,  perfectly  white ;  flesh  also 
white ;  neck  and  tap-root  small.  Although  this  description 
embraces  the  principal  characters  of  the  White  Globe,  there 
is  considerable  variety  in  the  turnips  to  which  this  name  is 
applied,  arising  from  the  degree  of  care  and  attention  be 
stowed  by  growers  in  selecting  their  seed-roots;  and  the 
shape  is  often  not  a  little  affected  by  the  soil  in  which  they 
are  grown.  Thus  Globes  of  any  kind,  and  particularly  those 
of  this  variety,  when  grown  on  a  very  superior,  rich  soil,  may 
be  said  to  be  forced  beyond  their  natural  size,  and  thereby 
acquire  somewhat  of  a  monstrous  or  overgrown  appearance ; 
losing,  in  a  great  measure,  their  natural  symmetry. 

This  variety  is  better  adapted  to  field  culture  than  to  the 
garden,  as  it  is  altogether  too  coarse  in  texture  for  table  use. 
It  is  a  poor  keeper,  and,  in  unfavorable  seasons,  sometimes 
decays  before  the  time  of  harvesting.  Specimens  have  been 
grown  weighing  fifteen  and  even  eighteen  pounds. 

WHITE  NORFOLK. 

White  Round. 

A  large  English  variety,  somewhat  irregular  in  form,  but 
usually  more  or  less  compressed,  and  sometimes  pyriform ; 


THE    TURNIP.  119 

the  upper  portion  of  the  root  being  produced  four  or  five 
inches  above  ground.  Specimens  sometimes  measure  ten  or 
twelve  inches  in  diameter.  The  leaves  are  large,  and  rather 
numerous ;  the  skin  white  below  the  surface,  and  often  white 
above,  but  sometimes  washed  with  green;  flesh  white  and 
coarse-grained,  but  sweet.  Very  late. 

It  is  but  a  sub-variety  of  the  Common  Flat  Turnip,  and 
oftentimes  attains  a  most  extraordinary  size.  For  the  garden, 
it  possesses  no  value.  It  is  grown  exclusively  as  an  agricul 
tural  or  field  turnip ;  but  is  very  liable  to  rot ;  soon  becomes 
spongy ;  and  can  only  be  classed  as  third-rate,  even  for  feed 
ing  stock. 

WHITE  STONE. 
Early  Stone.     White  Garden  Stone. 

This  common  and  well-known  garden  turnip  somewhat 
resembles  the  White  Dutch;  but  has  stronger  foliage,  is 
rounder  in  form,  and  finer  in  texture.  A  carefully  selected 
and  improved  variety  of  this  is  known  by  the  name  of 
Mouse-tail  Turnip ;  and,  in  addition,  some  catalogues  contain 
varieties  under  the  name  of  Red-topped  Mouse-tail,  &c. 

Skin  and  flesh  white  ;  size  full  medium,  measuring  three 
and  a  half  to  four  inches  in  depth  by  four  and  a  half  or  five 
inches  in  diameter. 

WHITE  TANKARD. 

Navet  Gras  d'Alsace.   Vil. 

Bulb  pyriform,  cylindrical  at  the  crown,  which,  like  that 
of  the  Red  Tankard,  rises  two  or  three  inches  from  the 
ground ;  skin  white  in  the  earth,  green  above ;  flesh  white, 
tender,  sweet,  rather  firm,  and  close-grained.  Early. 

Vilmorin  mentions  two  varieties ;  one  having  entire  leaves, 
the  other  with  lyrate  or  lobed  leaves;  giving  preference, 
however,  to  the  one  with  entire  leaves. 

Like  most  of  the  Tankards,  the  variety  seems  better 
adapted  to  agricultural  than  to  horticultural  purposes. 


ESCULENT    ROOTS. 


WHITE-TOP  FLAT. 

Bulb  similar  in  size  and  form  to  the  Green-top  Flat ;  leaves 
few  and  small ;  skin  uniformly  white  ;  flesh  white,  firm,  su 
gary,  and  well  flavored.  As  a  table  variety,  it  is  superior  to 
the  Purple-top  Flat  or  the  Green-top. 


WHITE-TOP  STRAP-LEAVED. 

This  is  a  sub-variety  of  the  Purple-top  Strap-leaved ;  dif 
fering  little,  except  in  color.  The  leaves  are  erect,  few  and 
small,  somewhat  lanceolate,  and  nearly  entire  on  the  borders ; 
the  bulb  is  of  medium  size,  much  flattened,  green  above 
ground,  white  below,  and  remarkably  smooth  and  regular  in 
form ;  tap-root  very  small ;  the  flesh  is  white,  very  fine 
grained,  saccharine,  mild,  and  excellent. 

Early,  productive,  and  recommended  as  one  of  the  best 
varieties  for  field  or  garden  culture. 

The  Strap-leaved  Turnips  appear  to  be  peculiarly  adapted 
to  the  climate  of  the  Northern  States,  and  are  greatly  supe 
rior  in  all  respects  to  the  Common  White  and  Purple-top 
Flat  varieties.  Though  of  comparatively  recent  introduction, 
they  have  been  widely  disseminated ;  and,  wherever  grown, 
are  highly  esteemed. 


YELLOW  MALTA.     M'Int. 

Maltese.     Golden  Maltese. 

A  beautiful,  very  symmetrical,  small-bulbed,  early  variety, 
slightly  flattened  above,  somewhat  concave  about,  the  tap-root, 
which,  as  well  as  the  neck,  is  remarkably  small ;  skin  very 
smooth,  bright  orange-yellow ;  foliage  small,  and  not  abun 
dant,  —  on  which  account  the  plants  may  be  grown  quite  close 
to  each  other ;  flesh  pale-yellow,  fine-grained,  and  well  fla 
vored.  It  is  a  good  garden  variety,  and  one  of  the  best  of 


THE    TURNIP. 

the  Yellows  for  summer  use.  Average  bulbs  measure  two 
inches  in  depth,  four  inches  in  diameter,  and  weigh  about  ten 
ounces. 

YELLOW  SCARISBRICK. 

Bulb  flattened,  smooth,  and  regular ;  neck  small ;  skin 
pale  yellow,  —  above  ground,  green;  flesh  yellowish-white, 
tender,  and  sweet ;  leaves  of  medium  size,  very  pale-green. 
Season  late.  Well-grown  specimens  measure  four  inches  in 
diameter,  and  about  three  inches  in  depth. 

YELLOW  STONE. 

Very  similar  to  the  Golden  Ball  or  Yellow  Globe.  Com 
pared  with  these  varieties,  the  bulb  of  the  Yellow  Stone  is 
produced  more  above  ground,  and  the  upper  surface  is  more 
colored  with  green.  One  of  the  best  of  garden  turnips. 

YELLOW  TANKARD.      Vil. 

Root  somewhat  fusiform,  or  of  a  long,  irregular,  tankard 
shape ;  the  crown  rising  just  above  the  ground.  Average 
specimens  measure  seven  or  eight  inches  in  length,  three 
inches  and  a  half  in  diameter,  and  weigh  about  twenty-four 
ounces.  Skin  yellowish-white  below  ground,  green  above ; 
flesh  pale  yellow,  firm,  and  sugary ;  leaves  large.  It  is 
esteemed  for  the  solidity  of  its  flesh,  and  for  its  earliness  and 
productiveness.  A  good  variety  for  either  field  or  garden. 


16 


ALLIACEOUS    PLANTS. 


CHAPTER  II. 

ALLIACEOUS     PLANTS. 

The  Give.     Garlic.     Leek.     Onion.     Rocambole.     Shallot.     Welsh 

Onion. 

THE     GIVE. 

Chive.     Allium  schoenoprasum. 

THE  Give  is  a  hardy,  bulbous-rooted,  perennial  plant,  in 
digenous  to  France  and  Great  Britain.  The  leaves,  which 
are  produced  in  tufts,  are  seven  or  eight  inches  in  length, 
erect  and  cylindrical,  or  awl-shaped.  The  bulbs  are  white, 
oval,  and  of  small  size  ;  usually  measuring  about  half  an  inch 
in  diameter.  The  flower-stalk  rises  to  the  height  of  the 
leaves,  and  produces,  at  its  extremity,  a  globular  group  of 
purplish,  barren  flowers. 

Propagation  and  Culture.  —  As  the  plant  seldom,  if  ever, 
produces  seeds,  it  is  always  propagated  by  a  division  of  the 
roots,  or  bulbs.  These  are  produced  in  compact  groups,  or 
bunches,  seven  or  eight  inches  in  diameter.  "  One  of  these 
groups  may  be  divided  into  a  dozen  or  more  parts,  each  of 
which  will,  in  a  short  time,  form  a  cluster  equal  in  size  to  the 
original.  They  should  be  planted  in  spring  or  autumn,  in 
rows  eighteen  inches  apart,  and  twelve  or  fifteen  inches  asun 
der  in  the  rows.  All  the  cultivation  they  require  is  to  be 
kept  free  from  weeds ;  and  they  will  thrive  in  any  common 
garden  soil.  A  planting  will  last  many  years ;  but  it  is  well 
to  renew  it  every  third  or  fourth  year." 


COMMON    GARLIC. 

Use.  —  The  young  leaves  are  the  parts  of  the  plant  used  ; 
but,  whether  used  or  not,  to  keep  them  in  a  fresh  and  tender 
condition,  the  plants  should  be  frequently  shorn  to  the  ground. 
They  possess  the  flavor  peculiar  to  the  Onion  family ;  and  are 
principally  used  in  flavoring  soups,  and  as  an  ingredient  in 
spring  salads.  The  leaves  and  bulbs  are  sometimes  taken  to 
gether,  and  eaten  crude,  as  a  substitute  for  young  onions.  In 
omelets,  the  Give  is  considered  almost  indispensable. 

There  are  no  varieties. 


COMMON  GARLIC. 

Allium  sativum. 

This  is  a  perennial  plant,  from  the  south  of  Europe.  The 
root  is  composed  of  from  ten  to  fifteen  small  bulbs,  called 
"  cloves,"  which  are  enclosed  in  a  thin,  white,  semi-transpa 
rent  skin,  or  pellicle.  The  leaves  are  long  and  narrow.  The 
flower- stem  is  cylindrical,  about  eighteen  inches  in  height,  and 
terminates  in  an  umbel,  or  group,  of  pale-pink  flowers,  inter 
mixed  with  small  bulbs.  The  seeds  are  black,  and,  in  form, 
irregular ;  but  are  seldom  employed  for  propagation ;  the 
cloves,  or  small  bulbs,  succeeding  better. 

Planting  and  Cultivation.  —  Garlic  thrives  best  in  a  light, 
well-enriched  soil ;  and  the  bulbs  should  be  planted  in  April 
or  May,  an  inch  deep,  in  rows  or  on  ridges,  fourteen  inches 
apart,  and  five  or  six  inches  apart  in  the  rows.  "  All  the  cul 
ture  necessary  is  confined  to  keeping  the  ground  free  from 
weeds.  When  the  leaves  turn  yellow,  the  plants  may  be 
taken  up ;  and,  having  been  dried  in  the  sun,  they  should 
be  tied  up  in  bunches  by  the  stalks,  and  suspended  in  a  dry, 
airy  room,  for  use."  —  T/iomp. 

Use.  —  It  is  cultivated  for  its  bulbs,  or  cloves,  which  pos 
sess  more  of  the  flavor  of  the  onion  than  any  other  alliaceous 
plant.  These  are  sometimes  employed  in  soups,  stews,  and 


124  ALLIACEOUS    PLANTS. 

other  dishes  ;  and,  in  some  parts  of  Europe,  are  eaten  in  a 
crude  state  with  bread.  "  It  is  not  cultivated  to  any  con 
siderable  extent  in  this  country;  its  strong  flavor,  and  the 
offensive  odor  it  communicates  to  the  breath,  causing  it  to  be 
sparingly  used  in  our  cookery. 

"  Where  attention  is  paid  to  culture,  the  Common  Garlic 
will  attain  a  size  of  seven  and  a  half  inches  in  circumference, 
each  bulb  ;  whereas,  when  grown  negligently  and  unskilfully, 
it  does  not  attain  half  that  size.  Twenty  ordinary  bulbs 
weigh  one  pound."  —  M'Int. 

EARLY  ROSE  GARLIC. 

Early  Pink. 

This  is  a  sub-variety  of  the  Common  Garlic.  The  pellicle 
in  which  the  small  bulbs  are  enclosed  is  rose-colored ;  and 
this  is  its  principal  distinguishing  characteristic.  It  is,  how 
ever,  nearly  a  fortnight  earlier. 

For  culinary  purposes,  it  is  not  considered  superior  to  the 
Common  Garlic.  Propagation  and  cultivation  the  same ; 
though,  in  warm  climates,  the  bulbs  are  sometimes  planted  in 
autumn. 

GREAT-HEADED  GARLIC.     ViL 

Allium  ampeloprasum. 

This  species  is  a  hardy  perennial,  and  is  remarkable  for 
the  size  of  its  bulbs ;  which,  as  in  the  foregoing  species  and 
variety,  separate  into  smaller  bulbs,  or  cloves.  The  leaves 
and  stem  somewhat  resemble  those  of  the  leek ;  the  flowers 
are  rose-colored,  and  are  produced  at  the  extremity  of  the 
stalk,  in  large,  regular,  globular  heads,  or  umbels ;  the  seeds 
are  similar  to  those  of  the  Common  Garlic,  but  are  seldom 
used  for  reproduction  ;  the  cloves,  or  small  bulbs,  being  gene 
rally  employed  for  this  purpose.  It  is  used  and  cultivated  as 
the  Common  Garlic. 


THE    LEEK.  125 


THE     LEEK. 

Allium  porrum. 

The  Leek  is  a  hardy  biennial,  and  produces  an  oblong, 
tunicated  bulb  ;  from  the  base  of  which,  rootlets  are  put  forth 
in  great  numbers.  The  plant,-  when  full  grown,  much  resem 
bles  what  are  commonly  known  as  "  Scallions ;  "  the  lower, 
blanched  portion  being  the  part  eaten.  This  varies  in  length 
from  four  to  eight  inches,  and  in  diameter  from  less  than  an 
inch  to  more  than  three  inches.  The  leaves  are  long,  nar 
row,  smooth,  and  pointed ;  and  spread  in  opposite  directions, 
somewhat  in  the  form  of  a  fan.  The  flower-stem  proceeds 
from  the  centre  of  this  collection  of  leaves,  and  is  about  four 
feet  in  height.  The  flowers  are  white,  with  a  stripe  of  red, 
and  are  produced  in  terminal,  globular  groups,  or  umbels ; 
the  seeds  are  black,  irregular,  but  somewhat  triangular  in 
form,  and,  with  the  exception  of  their  smaller  size,  are  similar 
to  those  of  the  onion.  About  twelve  thousand  seeds  are  con 
tained  in  an  ounce ;  and  they  retain  their  vitality  two  years. 

Soil)  Solving,  and  Cultivation.  —  The  Leek  is  very  hardy, 
and  easily  cultivated.  It  succeeds  best  in  a  light  but  well- 
enriched  soil.  When  fine  leeks  are  desired,  it  can  hardly 
be  made  too  rich.  It  should  also  be  thoroughly  spaded  over, 
and  well  pulverized  to  the  depth  of  at  least  twelve  inches. 
The  seed  should  be  sown  in  April,  at  the  bottom  of  drills 
made  six  or  eight  inches  deep,  and  eighteen  inches  asunder. 
Sow  the  seeds  thinly,  cover  half  an  inch  deep,  and  thin  the 
young  plants  to  nine  inches  distant  in  the  drills.  As 
the  plants  increase  in  size,  draw  the  earth  gradually  into  the 
drills,  and  around  the  stems  of  the  leeks,  until  the  drills  are 
filled.  By  this  process,  the  bulbs  are  blanched,  and  rendered 
tender  and  mild  flavored.  The  seeds  are  sometimes  sown 
broadcast,  and  in  July  transplanted  to  trenches,  and  subse 
quently  cultivated,  as  before  directed.  The  plants  are  also 


126  ALLIACEOUS    PLANTS. 

sometimes  set  on  the  surface,  and  afterwards  earthed  up  to 
the  height  of  six  or  eight  inches  in  the  process  of  cultivation. 
In  October,  the  leeks  will  be  suitable  for  use ;  and,  until  the 
closing-up  of  the  ground,  may  be  drawn  from  time  to  time  as 
required  for  the  table.  For  winter  use,  they  should  be  pre 
served  in  earth  or  sand. 

Early  leeks  may  be  obtained  by  sowing  the  seeds  in  a 
hot-bed  in  February  or  March,  and  transplanting  to  the  open 
ground  in  June  or  July. 

Seed.  —  To  obtain  seed,  some  of  the  finest  plants  of  the 
growth  of  the  previous  year  should  be  set  out  in  April,  fifteen 
inches  apart,  and  the  stems  sunk  to  the  depth  of  three  or 
four  inches.  "  The  seed  ripens  in  autumn,  and  its  maturity  is 
known  by  the  heads  changing  to  a  brown  color.  It  is  best 
preserved  in  the  heads ;  and  these  should  be  cut  off  with  a 
portion  of  the  stalk  a  foot  in  length,  tied  in  bunches,  and 
hung  in  a  dry,  airy  situation.  In  this  manner,  the  seed  will 
retain  its  vegetative  powers  for  two  or  three  years :  after  that 
time,  it  is  not  to  be  depended  on."  —  Thomp. 

Use.  — "  The  whole  plant,  except  the  roots,  is  used  in 
soups  and  stews.  The  white  stems,  which  are  blanched  by 
being  planted  deep  for  the  purpose,  are  boiled,  served  with 
toasted  bread  and  white  sauce,  and  eaten  like  asparagus."  It 
has  the  flavor,  and  possesses  the  general  properties,  of  the 
onion. 

Varieties.  — 

COMMON  FLAG.     Vil. 

Long  Flag. 

The  stem,  or  blanched  portion,  of  this  variety  is  about  six 
inches  in  depth,  and  an  inch  in  diameter.  The  leaves  are  put 
forth  in  opposite  directions,  are  comparatively  erect,  and  of  a 
glaucous-green  color. 

The  variety  is  remarkably  hardy,  and  well  suited  for  open 
culture. 


THE    LEEK. 


127 


LARGE  ROUEN.     Thomp. 

Gros  de  Rouen.    Vil. 

Leaves  very  dark-green,  broad,  and  of 
thick  substance  ;  stem  rather  short,  but  re 
markably  thick,  sometimes  measuring  nearly 
four  inches  in  diameter.  It  is  now  the  vari 
ety  most  cultivated  near  Paris ;  and,  since  its 
general  dissemination,  has  been  much  ap 
proved  by  all  who  have  grown  it.  It  is 
found  to  be  the  best  kind  for  forcing,  as  it 
acquires  a  sufficient  thickness  of  stem  sooner 
than  any  other.  In  England,  it  is  pronounced 
one  of  the  best,  if  not  the  best,  of  all  varie 
ties. 


LITTLE  MONTAGNE.     Vil. 

Stem  very  short  and  slender ;  foliage  deeper  green  than  that 
of  the  Common  Flag.  It  is  the  smallest  of  the  leeks.  Not 
much  cultivated. 

LONDON  FLAG. 

Large  Flag.     Broad  Flag.     English  Flag.     Gros  Court.    Vil. 
Stem  about  four  inches  in  length,  and  nearly  an  inch  and  a 
half  in  diameter.     The  leaves  are  larger,  of  a  paler  color,  and 
softer  in  their  texture,  than  those  of  the  Common  Flag. 

The  London-flag  Leek  is  hardy,  and  of  good  quality.  It 
is  more  generally  cultivated  in  this  country  than  any  other 
variety. 

MUSSELBURGH.     Thomp. 
Scotch  Flag.     Edinburgh  Improved. 

Stem  somewhat  shorter  than  that  of  the  London  Flag,  but 
of  equal  thickness.  The  swelling  at  the  base  has  the  same 
form.  The  leaves  are  broad  and  tall,  and  spread  regularly  in 


128  ALLIACEOUS    PLANTS. 

a  fan-like  manner.  Their  color  is  deeper  than  that  of  the 
Long  Flag  or  the  Large  Rouen,  but  paler  than  the  London 
Flag.  Hardy,  and  of  excellent  quality.  It  originated  in 
England. 

PROLIFEROUS  LEEK.     Trans. 

This  is  a  viviparous  variety  of  the  common  leek,  producing 
young  plants  on  its  flower-stalk  instead  of  flowers.  The 
leaves  are  similar  to  those  of  the  London  Flag ;  and  the  plant, 
in  its  young  state,  before  it  runs  to  flower,  exactly  resembles 
it.  The  flower- scape  is  from  two  to  three  feet  high,  and 
supports  a  compact,  irregular,  globose  umbel,  composed  of  nu 
merous  small  bulbs,  intermixed  with  flowers.  Some  of  these 
bulbs  occasionally  produce  a  second  umbel,  on  scapes  of 
from  six  to  eight  inches  in  length,  but  of  much  smaller 
dimensions  than  the  principal  one. 

The  variety  is  cultivated  in  rows,  like  other  leeks  ;  and  the 
bulbs  will  remain  sound  several  months  after  they  have 
ripened. 

SMALL  EARLY  NETHERLAND.     Thomp. 

Small  Summer  Brabant. 

Leaves  long,  narrow,  dark-green ;  stem  small.  On  this 
account,  it  is  not  so  valuable  as  many  others  for  a  main  crop  : 
besides,  if  sown  at  the  same  time,  it  is  liable  to  run  to  seed 
before  winter.  A  small  sowing,  however,  may  be  made  with 
advantage  for  early  use. 

YELLOW  POITOU.     Thomp. 

Jaime  du  Poitou.    Vil. 

A  remarkably  large  variety ;  the  leaves  having  sometimes 
measured  five  feet  in  length,  and  six  inches  in  breadth.  They 
are  of  a  yellowish-green  color.  The  underground  or  blanched 
portion  of  the  stem  is  yellowish-white,  and  is  more  tender 


THE    ONION. 

than  that  of  any  other  variety.  On  this  account,  and  also  for 
its  large  size,  it  deserves  cultivation.  The  great  length  of  the 
leaves  makes  it  important  that  more  space  should  be  allowed 
between  the  plants  than  is  usually  allotted  to  other  varie 
ties. 


THE    ONION. 

Allium  cepa. 

The  Onion  is  a  half-hardy  biennial  plant:  the  roots  and 
leaves,  however,  are  annual;  as  they  usually  perish  during 
the  first  year.  The  bulbs,  for  which  the  plant  is  generally 
cultivated,  are  biennial,  and  differ  to  a  considerable  extent  in 
their  size,  form,  and  color.  The  flower-stalk,  which  is 
developed  the  second  year,  is  from  three  to  four  feet  in 
height,  leafless,  hollow,  swollen  just  below  the  middle,  and 
tapers  to  the  top.  The  flowers  are  either  white  or  rose- 
colored,  and  are  produced  at  the  extremity  of  the  stalk  in  a 
regular,  globular  group,  or  umbel.  The  seeds  ripen  in  Au 
gust.  They  are  deep  blue-black,  somewhat  triangular,  and 
similar  in  size  and  form  in  all  the  varieties.  An  ounce  con 
tains  about  seventy-five  hundred  seeds,  which  retain  their 
vitality  two  years. 

Soil  and  Cultivation.  —  The  Onion  requires  a  light,  loamy, 
mellow  soil;  and,  unlike  most  kinds  of  garden  or  field  vege 
tables,  succeeds  well  when  cultivated  on  the  same  land  for 
successive  years.  With  the  exception  of  the  Top  and  the 
Potato  Onion,  all  the  varieties  are  raised  from  seed.  Pre 
vious  to  sowing,  the  ground  should  be  thoroughly  spaded 
over  or  deeply  ploughed,  and  the  surface  made  smooth  and 
even.  The  seed  should  be  sown  as  early  in  spring  as  the 
soil  may  be  in  good  working  condition.  Sow  in  drills  four 
teen  inches  apart,  and  half  an  inch  in  depth.  When  the 
plants  are  three  or  four  inches  high,  thin  them  to  two  inches 
asunder ;  and,  in  the  process  of  culture,  be  careful  not  to  stir 

17 


130  ALLIACEOUS    PLANTS. 

the  soil  too  deeply,  or  to  collect  it  about  the  growing  bulbs. 
The  onions  will  ripen  in  August,  or  early  in  September ;  and 
their  full  maturity  will  be  indicated  by  the  perfect  decay  of 
the  leaves,  or  tops.  The  bulbs  may  be  drawn  from  the  drills 
by  the  hand,  or  by  the  use  of  a  common  garden-rake.  After 
being  exposed  for  a  few  days  to  the  sun  for  drying,  they  will 
be  ready  for  storing  or  the  market. 

Preservation.  —  The  essentials  for  the  preservation  of  the 
bulbs  are  a  low  temperature,  freedom  from  frost,  dryiiess,  and 
thorough  ventilation. 

Seed.  —  For  the  production  of  seed,  select  the  ripest, 
firmest,  and  best-formed  bulbs  ;  and,  in  April,  transplant  them 
to  lines  two  feet  and  a  half  or  three  feet  distant,  and  from 
nine  to  twelve  inches  apart  in  the  lines,  sinking  the  crowns 
just  below  the  surface  of  the  ground.  As  the  plants  advance 
in  height,  tie  them  to  stakes  for  support.  The  seeds  ripen  in 
August :  and  the  heads,  or  umbels,  should  be  cut  off  when 
they  assume  a  brown  color ;  for  then  the  capsules  begin  to 
open,  and  shed  their  seeds.  After  being  threshed  out,  the 
seed  should  be  exposed  to  the  action  of  the  sun  until  it  is 
thoroughly  dried ;  for,  when  stored  in  a  damp  state,  it  is  ex 
tremely  liable  to  generate  heat,  and  consequently  to  lose  its 
vitality. 

Varieties.  —  Few  of  the  numerous  varieties  are  cultivated 
to  any  extent  in  this  country.  Many  of  the  kinds  succeed 
only  in  warm  latitudes,  and  others  are  comparatively  unim 
portant.  The  Danvers,  Large  Red,  Silver-skin,  and  the 
Yellow  seem  peculiarly  adapted  to  our  soil  and  climate.  The 
annual  product  of  these  varieties  greatly  exceeds  that  of  all 
the  other  sorts  combined. 

BLOOD-RED.     Thomp. 

French  Blood-red.     Dutch  Blood-red.     St.  Thomas. 
Bulb  middle-sized,   or  rather  large,  flattened  ;    skin  dull 
red,  —  the  coating  next  within  glossy,  and  very  dark  red.    The 


THE    ONION.  131 

internal  layers  are  palest  at  the  base ;  and,  except  at  the  top, 
are  only  colored  on  their  outsides.  Each  layer  is  paler  than 
the  one  which  surrounds  it ;  till  the  centre  is  reached,  which 
is  white. 

It  is  a  good  keeper,  but  one  of  the  strongest  flavored  of  all 
varieties.  It  imparts  to  soups,  or  other  dishes  of  which  it 
may  be  an  ingredient,  a  brownish  or  blackish  color. 

BROWN  PORTUGAL.     Thomp. 
Brown  Spanish.     Cambrai.     Oporto. 

A  medium-sized,  roundish,  or  flattened  onion  ;  neck  small ; 
skin  yellowish-brown,  —  next  interior  layer  not  tinged  with 
red.  It  is  a  popular  variety  in  some  parts  of  France  ;  and  is 
remarkable  for  its  productiveness,  excellent  quality,  and  keep 
ing  properties. 

DANVERS. 

Danvers  Yellow. 

This  comparatively  recent  variety  was  obtained  by  selec 
tion  from  the  Common  Yellow.  It  is  somewhat  above  medium 
size,  and  inclined  to  globular  in  its  form.  Average  bulbs 
measure  three  inches  in  diameter,  and  two 
inches  and  three-fourths  in  depth.  The  skin 
is  yellowish-brown,  but  becomes  darker  by 
age,  and  greenish- brown  if  long  exposed  to 
the  sun ;  the  flesh  is  similar  to  that  of  the 
Yellow,  —  white,  sugary,  comparatively  mild, 
and  well  flavored. 

The  superiority  of  the  Danvers  Onion 
over  the  last  named  consists  principally,  if  not  solely,  in  its 
greater  productiveness.  When  grown  under  like  conditions, 
it  yields,  on  the  average,  nearly  one-fourth  more ;  and,  on 
this  account,  the  variety  is  generally  employed  for  field  cul 
ture.  It  is,  however,  not  so  good  a  keeper ;  and,  for  shipping 


Uauvevs  Onion. 


ALLIACEOUS    PLANTS. 

purposes,  is  decidedly  inferior  to  the  Yellow,  —  its  globular 
form  rendering  it  more  liable  to  decay,  from  the  heat  and 
dampness  incident  to  sea  voyages. 

When  cultivated  for  the  market,  the  land  is  thoroughly 
ploughed,  and  well  enriched  with  fine  decomposed  manure. 
The  surface  is  then  harrowed,  and  next  raked  free  of  stones, 
and  lumps  of  earth.  The  seed  is  sown  in  April,  usually  by 
machines,  in  rows  fourteen  inches  apart,  and  three-fourths  of 
an  inch  in  depth  ;  three  pounds  of  seed  being  allowed  to  an 
acre.  The  crop  is  treated  in  the  usual  form  during  the  sum 
mer  ;  and  ripens  the  last  of  August,  or  early  in  September. 
When  the  tops  have  entirely  withered,  the  bulbs  are  raked 
from  the  drills,  and  spread  a  few  days  in  the  sun  for  drying ; 
after  which  they  are  sorted,  and  barrelled  for  storing  or  the 
market.  The  yield  varies  from  five  to  eight  hundred  bushels 
per  acre. 

DEPTFORD.     Thomp. 

Brown  Deptford. 

Very  similar  to,  if  not  identical  with,  the  English  Stras- 
burg.  "  It  sometimes  exactly  agrees  with  the  description  of 
that  variety :  but  it  occasionally  has  a  pale-brown  skin,  with 
out  any  tinge  of  red ;  and,  when  this  is  the  case,  its  flavor  is 
milder  than  that  of  the  last  named." 

With  the  exception  of  its  more  globular  form,  the  bulb 
much  resembles  the  Yellow  Onion  of  this  country. 

EARLY  SILVER  NOCERA. 

Early  Small  Silver  Nocera.     White  Nocera.  Tliomp.     Blanc  Hatif  de 
Nocera.  Vil. 

This  is  a  very  small  variety  of  the  Early  Silver-skin,  with 
a  small,  occasionally  roundish,  but  generally  oblate  bulb. 
The  skin  is  white ;  but  the  layers  beneath  are  striped  with 
bright-green  lines.  The  leaves  are  very  small.  Sometimes 


THE    ONION.  133 

the  bulb  has  only  a  single  leaf,  frequently  but  two ;  and,  if 
there  are  more  than  four,  the  plant  has  not  its  true  charac 
ter. 

It  is  an  excellent  sort  for  pickling ;  and  is  the  smallest  and 
earliest  variety  known,  —  being  fifteen  or  twenty  days  earlier 
than  the  Early  Silver-skin  :  but  it  is  very  liable  to  increase 
in  size,  and  to  degenerate.  Very  little  known  or  cultivated  in 
this  country. 

EARLY  RED  WETHERSFIELD. 

A  sub-variety  of  the  Large  Bed  "Wethersfield,  and  the 
earliest  of  the  red  onions.  Form  and  color  nearly  the  same 
as  the  Large  Red ;  bulb  small,  measuring  about  two  inches 
and  a  half  in  diameter,  and  about  an  inch  and  a  half  in 
depth.  It  is  close-grained ;  mild;  a  good  keeper;  forms  its 
bulbs,  with  few  exceptions,  and  ripens,  the  last  of  July ;  being 
three  or  four  weeks  earlier  than  the  Large  Red.  Cultivated 
to  a  limited  extent  in  various  places  on  the  coast  of  New 
England,  for  early  consumption  at  home,  and  for  shipment  to 
the  South  and  West. 

This  variety  and  the  Intermediate  are  very  liable  to  de 
generate  :  they  tend  to  grow  larger  and  later,  approaching 
the  original  variety ;  and  can  be  preserved  in  a  pure  state 
only  by  a  careful  selection  of  the  bulbs  set  for  seed. 

EARLY  SILVER-SKIN. 

Blanc  Hatif.    Vil 

This  is  a  small  early  variety  of  the  Silver-skin,  measuring 
two  inches  and  three-fourths  in  diameter,  and  an  inch  and 
three-fourths  in  depth.  The  neck  is  small,  and  the  skin  sil 
very-white.  It  is  much  esteemed  for  its  earliness  and  mild 
flavor,  and  is  one  of  the  best  of  all  varieties  for  pickling. 
When  cultivated  for  the  latter  purpose,  it  should  be  sown  and 
treated  as  directed  for  the  Silver-skin. 


134  ALLIACEOUS    PLANTS. 

FUSIFORM,  OR  Cow-HoRN. 

Corne  de  Boeuf.    Vil. 

This  is  a  large  onion,  growing  from  eight  inches  to  a  foot 
in  length.  It  tapers  rather  regularly  from  the  base  to  the 
top,  and  is  frequently  bent  or  curved  in  the  form  of  a  horn ; 
whence  the  name.  Skin  copper-red.  It  is  late,  lacks  com 
pactness,  is  very  liable  to  degenerate,  decays  soon  after  being 
harvested,  and  must  be  considered  more  curious  than  useful. 

INTERMEDIATE  RED  WETHERSFIELD. 

An  early  variety  of  the  common  Large  Red.  Bulb  of  me 
dium  size,  flattened ;  neck  small ;  color  deep  purple. 

It  is  rather  pungent,  yet  milder  than  the  Large  Red  ;  keeps 
well ;  and  is  grown  to  a  considerable  extent,  in  certain  locali 
ties  in  New  England,  for  shipping. 

JAMES'S  KEEPING. 
James's  Long  Keeping.     De  James.    Vil. 

This  is  an  English  hybrid,  said  to  have  been  originated  by 
a  Mr.  James,  an  extensive  market-gardener  in  Surry,  Eng. 
The  bulb  is  pyriform,  or  pear-shaped  ;  and  measures  four 
inches  and  upwards  in  depth,  and  two  inches  or  more  at  its 
broadest  diameter.  Skin  copper-yellow,  —  the  coating  next 
under  it  reddish-brown ;  flavor  strong.  It  is  not  early,  but  is 
much  prized  for  its  long  keeping ;  the  bulbs  not  sprouting  so 
early  in  spring  as  those  of  most  varieties. 

LARGE  RED. 
Wethersfield  Large  Red. 
Bulb  sometimes  roundish,  but,  when  pure, 
comparatively  flat.     It  is  of  very  large  size  ; 
and,   when    grown    in   favorable  soil,  often 
Bfleid  Largo  Kcd    Hicasuxes  five  inches  or  more  in  diameter, 


THE    ONION.  135 

and  three  inches  in  depth.  Skin  deep  purplish-red  ;  neck  of 
medium  size;  flesh  purplish-white,  moderately  fine-grained, 
and  stronger  flavored  than  that  of  the  Yellow  and  earlier 
Eed  varieties.  It  is  very  productive ;  one  of  the  best  to 
keep ;  and  is  grown  to  a  large  extent,  in  many  places  on 
the  seacoast  of  New  England,  for  shipping  to  the  South  and 
West.  It  is  almost  everywhere  seen  in  vegetable  markets ; 
and,  with  perhaps  the  exception  of  the  Yellow  or  Danvers,  is 
the  most  prominent  of  the  sorts  employed  for  commercial 
purposes.  It  derives  its  name  from  Wethersfield,  Conn. ; 
where  it  is  extensively  cultivated,  and  where  it  has  the  repu 
tation  of  having  originated. 

A  sub-variety  of  the  foregoing  is  cultivated  in  some  locali 
ties,  with  nearly  the  same  variation  in  form  that  exists 
between  the  Danvers  and  Common  Yellow.  It  will  probably 
prove  somewhat  more  productive ;  but  it  is  neither  better 
flavored,  nor  to  be  preferred  for  its  superior  keeping  pro 
perties. 

MADEIRA. 
Large  Globe  Tripoli.     Remain.     De  Madere  Rond.     De  Belle  Garde.  Vil. 

This  is  a  roundish,  obovate  onion,  of  remarkable  size,  often 
measuring  six  inches  and  a  half  in  depth,  and  six  inches  in 
diameter ;  neck  thick  and  large  ;  skin  reddish-brown,  —  the 
layer  next  within,  pale  red. 

The  variety  is  much  prized  for  its  extraordinary  size,  and 
for  its  mild,  sugary  flavor.  The  plants,  however,  often  fail 
to  form  good  bulbs ;  and,  even  when  well  matured,  the  latter 
are  liable  to  decay  soon  after  being  harvested.  It  requires  a 
long,  warm  season  for  its  greatest  perfection.  The  seed  should 
be  sown  early,  in  drills  sixteen  inches  apart ;  and  the  plants 
should  be  thinned  to  eight  inches  apart  in  the  rows. 

Not  suited  to  New  England  or  the  cooler  sections  of  the 
United  States. 


136  ALLIACEOUS    PLANTS. 

NEW  DEEP  BLOOD-RED. 
Brunswick  Deep  Blood-red.     Rouge  Tres  Fonce  de  Brunswick.    Vil. 

Bulb  very  small,  flattened,  —  two  inches  and  a  quarter  in 
diameter,  and  an  inch  and  a  half  in  depth ;  neck  small ;  skin 
deep  violet-red,  approaching  black.  A  half  early  variety, 
remarkable  for  its  intense  purplish-red  color. 

PALE  RED. 

Rouge  Pale,  de  Niort.    Vil. 

Bulb  roundish,  flattened  on  the  upper  side,  but  not  so  much 
so  as  the  Blood-red,  of  which  this  may  be  considered  a  vari 
ety  ;  size  medium,  two  inches  and  a  half  in  diameter,  one 
inch  and  three-quarters  in  depth ;  neck  small ;  skin  copper- 
red,  much  paler  than  that  of  the  Blood-red.  Compared  with 
the  last  named,  it  is  earlier  and  of  milder  flavor.  This  and  the 
Blood-red  are  much  esteemed  by  some  for  their  extreme  pun 
gency  and  for  their  diuretic  properties. 

PARIS  STRAW-COLORED. 

Jaune  des  Vertus.   Vil. 

A  large,  somewhat  flattened  variety,  much  cultivated  about 
Paris  ;  skin  fine  russet-yellow ;  neck  small.  It  is  not  early, 
but  very  productive,  and  of  excellent  quality. 

PEAR-SHAPED. 

Bulb  pyriform,  measuring  four  inches  and  a  half  in  depth, 
and  two  inches  in  diameter  at  the  broadest  part ;  neck  small ; 
skin  copper-red.  It  is  quite  late,  but  is  of  good  quality,  and 
keeps  well. 

POTATO  ONION. 

Underground  Onion. 

Bulb  flattened,  from  two  and  a  half  to  three  inches  in  dia 
meter,  and  about  two  inches  in  depth ;  skin  copper-yellow ; 


THE    ONION.  137 

flavor  sugary,  mild,  and  excellent.  It  does  not  keep  so  well 
as ,  many  other  varieties ;  but  remains  sound  longer,  if  the 
leaves  are  cut  two  or  three  inches  above  the  top  of  the  bulb 
at  the  time  of  harvesting. 

The  Potato  Onion  produces  no  seeds,  neither  small  bulbs 
upon  its  stalks,  in  the  manner  of  many  of  the  species  of  the 
Onion  family ;  but,  if  a  full-grown  bulb  be  set  in  spring,  a 
number  of  bulbs  of  various  sizes  will  be  formed,  beneath  the 
surface  of  the  ground,  about  the  parent  bulb.  By  means  of 
these  it  is  propagated,  and  an  abundant  supply  often  secured 
in  localities  where  the  varieties  raised  from  seed  frequently 
wholly  fail,  either  from  the  maggot,  effects  of  climate,  or 
other  causes. 

Like  the  other  kinds  of  onions,  it  requires  a  rich,  deep 
soil,  well  manured,  and  dry  at  the  bottom.  This  should  be 
deeply  and  thoroughly  stirred,  and  then  raised  in  ridges  of 
moderate  height,  fifteen  inches  apart.  In  April,  select  the 
large  bulbs,  and  set  them  on  the  ridges,  ten  inches  apart,  with 
the  crown  of  the  bulbs  just  below  the  surface  of  the  ground. 
The  subsequent  culture  consists  in  keeping  them  ^lean  from 
weeds,  and  gathering  a  little  earth  about  them  from  time  to 
time  in  the  process  of  cultivation.  As  soon  as  the  tops  are 
entirely  dead,  they  will  be  ready  for  harvesting. 

It  is  very  prolific,  yielding  from  four  to  six  fold.  Such  of 
the  crop  as  may  be  too  small  for  the  table  should  be  pre 
served  during  the  winter,  to  be  set  in  the  following  spring ; 
planting  them  out  in  April,  in  drills  one  foot  apart  and  three 
inches  from  each  other  in  the  drills,  and  sinking  the  crowns 
just  below  the  surface  of  the  ground.  They  attain  their  full 
size  by  September. 

SILVER-SKIN. 

White  Portugal,  of  New  England. 

Bulb  of  medium  size,  flattened,  —  average  specimens 
measuring  about  three  inches  in  diameter,  and  an  inch  and 

18 


138  ALLIACEOUS    PLANTS. 

a  half  or  two  inches  in  thickness ;  neck  very  small ;  skin 
silvery- white.  After  the  removal  of  the  outer  envelope,  the 
upper  part  of  the  bulb  is  often  veined  and  clouded  with 
green,  while  the  portion  produced  below  ground  is  generally 
clear  white.  Flesh  white,  fine-grained,  sugary,  and  remark 
ably  mild  flavored. 

It  forms  its  bulb  early  and  regularly,  ripens  off  well,  and  is 
quite  productive ;  an  average  yield  being  about  four  hundred 
bushels  per  acre.  It  is  a  very  poor  keeper ;  and  this  is  its 
most  serious  objection.  It  is  always  preserved  through  the 
winter  with  much  difficulty,  and  almost  invariably  decays  if 
kept  from  light  and  exposed  to  dampness.  The  best  method 
for  its  preservation  is  to  spread  the  roots  in  a  dry,  light,  and 
airy  situation. 

The  Silver-skin  Onion  is  much  esteemed  in  the  middle  and 
southern  sections  of  the  United  States,  and  is  cultivated  to  a 
considerable  extent  in  New  England.  It  is  well  adapted  for 
sowing  in  August,  or  the  beginning  of  September,  for  early 
use,  and  for  marketing  during  the  ensuing  spring.  Where 
the  winter^  are  mild,  the  crop,  with  slight  protection,  will 
sustain  no  injury  in  the  open  ground.  In  Europe  it  is  much 
esteemed,  and  extensively  grown  for  pickling,  as  its  "  white 
color,  in  contrast  with  the  fine  green  veins,  or  lines,  gives  it  a 
very  agreeable  appearance.  For  pickling,  the  seed  should  be 
sown  very  thickly,  then  slightly  covered  with  fine  soil,  and 
afterwards  rolled.  If  the  seed  is  covered  more  deeply,  the 
bulb,  from  not  being  quite  on  the  surface,  has  a  larger  and 
thicker  neck ;  so  that  it  loses  its  finely  rounded  form,  and  is, 
moreover,  less  compact." 

This  variety,  erroneously  known  in  New  England  as  the 
"  White  Portugal,"  is  unquestionably  the  true  Silver-skin,  as 
described  both  by  English  and  French  authors.  The  applica 
tion  of  the  term  "  Silver-skin  "  to  the  common  Yellow  Onion, 
as  very  extensively  practised  by  seedsmen  and  marketmen  in 
the  Eastern  States,  is  neither  pertinent  nor  authorized. 


THE    ONION.  139 

STRASBURG.     M'Int. 
Yellow  Strasburg.     Flanders.     Dutch.     Essex. 

This  is  the  variety  most  generally  cultivated  in  Great 
Britain.  Its  form  varies  from  flat  to  globular,  or  oval ;  bulb 
large,  three  inches  wide,  and  full  two  inches  in  depth ;  out 
side  coating  brown,  of  firm  texture.  Divested  of  this,  the 
color  is  reddish-brown,  tinged  with  green.  Flavor  compara 
tively  mild.  It  is  a  very  hardy  sort,  succeeds  in  cold  localities, 
and  keeps  well. 

The  Strasburg  and  Deptford  Onions  much  resemble  the 
common  Yellow  Onion  of  New  England  ;  and  the  difference 
between  the  sorts  is  not  great,  when  English-grown  bulbs  of 
the  first-named  varieties  are  compared  with  the  bulbs  of  the 
Yellow  Onion,  American-grown  :  but  seeds  of  the  Strasburg 
or  Deptford,  raised  in  England  and  sown  in  this  country, 
almost  invariably  fail  to  produce  plants  that  form  bulbs  so 
generally  or  so  perfectly  as  American-grown  seeds  of  the 
Yellow  Onion. 

TOP  OR  TREE  ONION. 
Egyptian. 

Bulb  large,  a  little  flattened ;  producing,  instead  of  seeds,  a 
number  of  small  bulbs,  or  onions,  about  the  size  of  a  filbert, 
which  serve  as  a  substitute  for  seeds  in  propagation.  The 
flesh  is  coarse ;  and  the  bulbs  are  very  liable  to  decay  during 
winter,  unless  kept  in  a  cool  and  dry  situation.  The  variety 
has  been  considered  rather  curious  than  useful. 

Planting  and  Culture.  —  "  Either  the  bulbs  formed  in  the 
ground,  or  the  small  ones  upon  the  stems,  may  be  planted  out 
in  April  or  May.  The  former  are  set  one  foot  apart  in  each 
direction,  and  the  stem-bulbs  four  inches  apart  in  rows  eight 
inches  asunder.  Stems  that  bear  heavily  require  to  be  sup 
ported.  When  ripe,  the  stem-bulbs  should  be  dried,  and  kept 
free  from  damp  in  a  cool  place." 


140 


ALLIACEOUS    PLANTS. 


TRIPOLI.      T/tojnp. 
Flat  Madeira.     De  Madere  Plat.  Vil. 

This  is  one  of  the  largest  varieties.  The  bulb  tapers  ab 
ruptly  from  the  middle  to  the  neck,  and  almost  equally  so  to 
the  base.  It  is  five  inches  and  upwards  in  diameter ;  color 
light  reddish-brown,  —  beneath  the  skin,  pale  brownish-red, 
tinged  with  green. 

It  requires  the  whole  season,  and  in  some  localities  is  con 
sidered  excellent  for  a  late  crop.  The  flesh  is  soft,  and  the 
bulbs  soon  perish  after  being  taken  from  the  ground.  In  its 
season,  it  is  much  esteemed  for  its  mild  and  delicate  flavor. 
Like  the  Madeira  Onion,  the  plants  fail  to  form  bulbs  so 
generally  as  other  varieties.  Not  adapted  to  the  climate  of 
the  Northern  States. 

TWO-BLADED.     Thomp. 
Double  Tige.  Vil. 

This  variety  derives  its  name  from  the  fact  that  the  small 
bulbs  have  generally  but  two  leaves.  The  larger  ones  have 
more  ;  rarely,  however,  exceeding  four  :  but,  unless  by  far  the 
greater  portion  have  only  two  leaves,  either  the  seed  or 
the  cultivation  is  at  fault. 

The  bulbs  are  small,  flat,  light-brown,  very  firm,  and  attain 
maturity  early ;  the  neck  is  small,  and  the  top  of  the  bulb 
is  depressed  or  hollowed  around  the  stem.  It  keeps  well, 
and  is  an  excellent  variety. 

WHITE  GLOBE.  Tliomj). 
Form  nearly  ovoid,  very  regular  and  sym 
metrical  ;  skin  greenish-yellow,  marked  with 
rose-colored  lines,  —  the  pellicle  changing  to 
white  on  drying.  The  bulb  measures  about 
four  inches  in  depth,  and  two  inches  and 
three-fourths  in  its  largest  diameter.  It  keeps 
well,  and  is  an  excellent  variety. 


THE    ONION.  141 


YELLOW  GLOBE. 

Nearly  allied  to  the  preceding  variety ;  the  size  and  form 
being  the  same.  Skin  reddish-yellow.  It  is  hardy,  produc 
tive,  of  good  flavor,  keeps  well,  and  deserves  general  cultiva 
tion. 

WHITE  LISBON. 
Lisbon.  TJiomp.    Early  Lisbon.     White  Florence. 

A  very  large,  globular  onion,  measuring  four  inches  in 
diameter,  and  about  four  inches  in  depth ;  neck  compara 
tively  thick;  skin  smooth,  thin,  clear,  and  white. 

It  is  a  late  variety ;  and,  although  comparatively  hardy, 
requires  a  long,  warm  season  for  its  full  development.  Un 
der  the  most  favorable  conditions,  both  with  regard  to  soil 
and  exposure,  many  of  the  plants  fail  to  form  a  good  bulb. 
On  account  of  its  hardiness,  it  is  a  good  sort  for  sowing  in  the 
autumn  for  a  supply  of  young  onions  for  spring  salads ;  or,  if 
these  young  bulbs  be  set  in  the  open  ground  in  April,  fine, 
large  onions  will  be  formed  towards  the  end  of  summer. 
The  variety  is  better  suited  to  the  climate  of  the  Middle 
States  than  to  that  of  the  Northern  and  Eastern. 

WHITE  PORTUGAL,  OR  SPANISH.     Thomp. 
"White  Spanish.     White  Reading.     Cambridge.     Soufre  D'Espagne.  Vil. 

A  very  large,  flat  onion,  measuring  three  inches  and  up 
wards  in  width  by  about  two  inches  in  depth ;  skin  loose,  of 
a  pale-brown  or  yellowish-brown,  falling  off  spontaneously, 
and  exhibiting  the  next  coating,  which  is  greenish-white.  It 
has  a  small  neck,  and  is  particularly  mild  flavored.  One  of 
the  best  for  early  winter  use,  but  early  decays. 

Very  distinct  from  the  White  Portugal  of  the  New-England 
markets. 


Yellow  Onion. 


ALLIACEOUS  PLANTS. 

YELLOW  ONION. 

Silver-skin  of  New  England. 

One  of  the  oldest  varieties,  and,  as  a  market  onion,  proba 
bly  better  known  and  more  generally  cultivated  in  this  country 
than  any  other  sort.  The  true  Yellow 
Onion  has  a  flattened  form  and  a  very  small 
neck.  Its  size  is  rather  above  medium,  — 
measuring,  when  well  grown,  from  three 
inches  to  three  inches  and  a  half  in  diame 
ter,  and  from  two  inches  to  two  inches  and 
a  half  in  depth.  Skin  yellowish-brown,  or 
copper-yellow,  —  becoming  somewhat  deeper 
by  age,  or  if  exposed  long  to  the  sun;  flesh  white,  fine 
grained,  comparatively  mild,  sugary,  and  well  flavored.  It 
keeps  well,  and  is  very  prolific :  few  of  the  plants,  in  good 
soils  and  seasons,  fail  to  produce  good-sized  and  well-ripened 
bulbs.  For  the  vegetable  garden,  as  well  as  for  field  culture, 
it  may  be  considered  a  standard  sort. 

The  Danvers  Onion,  which  is  but  a  sub-variety  of  the 
common  Yellow,  may  prove  somewhat  more  profitable  for 
extensive  cultivation,  on  account  of  its  globular  form  ;  but 
neither  in  its  flavor  nor  in  its  keeping  properties  can  it  be 
said  to  possess  any  superiority  over  the  last  named. 

The  term  "  Silver-skin,"  by  which  this  onion  is  very 
generally  though  erroneously  known  throughout  New  Eng 
land,  has  created  great  confusion  between  seedsmen  and 
dealers.  Much  perplexity  might  be  avoided  if  its  applica 
tion  to  the  Yellow  Onion  were  entirely  abandoned.  The 
genuine  Silver-skin,  as  its  name  implies,  has  a  skin  of  pure, 
silvery  whiteness ;  and  is,  in  other  respects,  very  dissimilar 
to  the  present  variety. 

When  extensively  cultivated  for  the  market,  it  should  be 
sown  and  subsequently  treated  as  directed  for  the  Danvers 
Onion.  The  yield  per  acre  varies  from  four  to  six  hundred 
bushels. 


SHALLOT.  143 


ROCAMBOLE. 

Allium  scorodoprasum. 

This  plant  is  a  half-hardy  perennial  from  Denmark,  par 
taking  of  the  character  of  both  the  leek  and  garlic.  Bulbs 
or  cloves  similar  to  those  of  the  common  garlic,  with  much 
the  same  flavor,  though  somewhat  milder ;  leaves  large ; 
flower-stalk  about  two  feet  high,  contorted  or  coiled  towards 
the  top,  and  producing  at  its  extremity  a  group  of  bulbs,  or 
rocamboles,  intermixed  with  flowers. 

Propagation  and  Culture.  —  It  is  propagated  by  planting 
either  the  underground  bulbs,  or  the  small  cloves,  or  bulbs, 
that  are  produced  upon  the  stem  of  the  plant.  These  should 
be  set  in  April,  in  drills  ten  inches  apart,  and  four  or  five 
inches  asunder  in  the  drills.  In  the  following  August  they 
will  have  attained  their  full  size,  and  may  be  used  immedi 
ately  ;  or  they  may  be  taken  up,  spread  to  dry,  tied  in  bunches, 
and  housed,  for  future  consumption.  All  the  culture  re 
quired  is  the  removal  of  weeds,  and  the  occasional  stirring  of 
the  soil. 

Use.  — "  The  cloves,  or  small  bulbs,  as  well  those  from 
the  stem  as  those  beneath  the  surface  of  the  ground,  are 
used  in  the  manner  of  shallots  and  garlics,  and  nearly  for  the 
same  purposes." 

There  is  but  one  variety. 


SHALLOT. 

Allium  Ascalonicum. 

The  Shallot  (sometimes  written  Eschalot)  is  a  native  of 
Palestine,  —  the  specific  term  " Ascalonicum"  being  derived 
from  Ascalon,  a  town  in  Syria :  hence  also  the  popular  Eng 
lish  name,  "  Scallion." 


144  ALLIACEOUS    PLANTS. 

The  root  of  the  plant  is  composed  of  numerous  small  bulbs, 
united  at  their  base  ;  the  whole  being  enclosed  in  a  thin  skin, 
or  pellicle,  varying  in  color  in  the  different  varieties.  Leaves 
fistulous,  or  hollow,  produced  in  tufts,  or  groups  ;  flowers  red 
dish,  in  terminal,  compact,  spherical  bunches.  The  plants, 
however,  very  seldom  blossom. 

Soil.  —  "  The  soil  best  adapted  for  growing  the  Shallot  is 
a  light,  rich,  sandy  loam ;  but,  as  such  soils  are  scarce,  any 
light,  dry  soil  that  has  been  cultivated  and  manured  a  year 
or  two  will  answer."  In  wet  soils,  it  is  liable  to  be  attacked 
by  the  maggot;  and  such  location  should,  therefore,  *be 
avoided. 

Propagation  and  Culture.  —  The  roots  of  the  Shallot, 
which  are  bulbous,  are  very  readily  increased  by  offsets. 
The  bulbs  are  oblong,  but  somewhat  irregular  in  their  form, 
and  seldom  attain  a  large  size.  As  they  increase  into  clus 
ters,  they  do  not  swell  like  roots  that  grow  singly. 

They  are  propagated  by  dividing  these  clustered  roots  into 
separate  offsets,  and  planting  the  divisions  in  April,  in  very 
shallow  drills  one  foot  apart ;  placing  them  about  six  inches 
apart  in  the  drills,  and  covering  them  lightly  with  earth. 
Soot  mixed  with  the  surface-soil  has  been  found  of  much 
service  to  prevent  the  maggot  from  committing  exten 
sive  depredations  upon  this  plant.  The  only  after-culture 
required  is  that  of  keeping  them  clean  from  weeds,  and  occa 
sionally  stirring  the  ground. 

Harvesting.  —  "As  soon  as  the  leaves  decay,  the  bulbs  will 
have  attained  their  growth,  and  should  then  be  taken  up,  and 
spread  out  in  some  dry  loft ;  when,  after  being  thoroughly 
dried  and  picked,  they  may  be  put  in  bags,  boxes,  or  tied  in 
bundles  by  the  stalks.  If  kept  from  frost,  they  will  remain 
fit  for  use  for  several  months." 

Use.  —  The  largest  of  the  bulbs  are  selected,  and  employed 
in  the  same  manner  as  garlic  or  onions.  "  On  account  of  the 
mildness  of  its  flavor,  when  compared  with  that  of  other  cul- 


SHALLOT.  145 

tivated  plants  of  the  Onion  family,  it  is  preferred  in  cookery 
as  a  seasoner  in  soups  and  stews.  It  is  also  much  used  in  the 
raw  state  :  the  cloves,  or  sections  of  the  root,  cut  up  into 
small  pieces,  form,  an  ingredient  in  French  salads ;  and  are 
also  sprinkled  over  steaks,  chops,  &c.  The  true  epicure, 
however,  cuts  a  clove  or  bulb  in  two,  and,  by  rubbing  the 
inside  of  the  plate,  secures  the  amount  of  relish  to  suit  his 
palate. 

"  Shallot  vinegar  is  made  by  putting  six  cloves,  or  bulbs, 
into  a  quart  bottle  of  that  liquid ;  and,  when  sealed  down,  it 
will  keep  for  years.  The  Shallot  also  makes  an  excellent 
pickle."  —  M<  Int. 

Varieties.  — 

COMMON  OR  SMALL  SHALLOT. 
Echalote  ordinaire.    Vil. 

Bulbs  about  three-fourths  of  an  inch  in  diameter  at  the 
base,  elongated,  and  enclosed  in  a  reddish-yellow  skin,  or 
pellicle ;  leaves  small,  ten  or  twelve  inches  high. 

This  variety  is  early,  keeps  well,  and  is  one  of  the  best  for 
cultivation. 

JERSEY.      Vil. 

Bulbs  of  large  size,  measuring  two  inches  in  length,  and 
rather  more  than  an  inch  in  diameter  at  the  base ;  grouped 
like  the  other  varieties,  and  enclosed  in  a  light-brown  pelli 
cle,  as  fine  in  texture  as  the  skin  of  an  onion,  which  this 
Shallot  much  resembles  in  form  and  odor.  Compared  with 
the  Common  Shallot,  it  is  more  round,  the  neck  is  smaller, 
and  it  is  also  more  close  or  compact.  Leaves  remarkably 
glaucous,  not  tall,  but  of  good  substance,  —  quite  distinct  in 
these  respects  from  the  Small  or  the  Large  sort.  It  also  some 
times  produces  seeds ;  which  is,  perhaps,  a  recommendation, 
as  these,  when  sown,  frequently  produce  new  varieties.  It  is 

19 


146  ALLIACEOUS    PLANTS. 

one  of  the  earliest  of  all  the  sorts ;  but  is  comparatively  ten 
der,  and  decays  early. 

LARGE  ALENQON. 
Echalote  grosse  d'Alengon.    Vil. 

Bulb  very  large,  exceeding  in  size  that  of  the  Jersey  Shal 
lot  ;  which  variety  it  much  resembles  in  form  and  color,  and 
in  being  tender,  decaying  early,  and  sometimes  running  to 
seed.  It  is,  however,  not  quite  so  early ;  and  the  leaves  are 
longer  and  more  glaucous.  Flavor  mild  and  pleasant. 

At  the  time  of  harvesting,  the  bulbs  should  be  long  ex 
posed  to  the  sun,  in  order  that  they  may  be  thoroughly  dried 
before  packing  away.  "  The  bulbs  are  slow  in  forming,  and 
the  worst  keepers,  as,  when  stored,  they  soon  begin  to 
sprout." 

This  variety,  and  also  the  Jersey  Shallot,  closely  resemble 
the  Onion.  It  is  possible  they  may  constitute  a  distinct 
species. 

LARGE  SHALLOT. 
Echalote  grosse.    Vil. 

Bulbs  about  two  inches  in  diameter  at  the  base,  elongated, 
and  enclosed  in  a  brownish-yellow  skin,  or  pellicle ;  leaves 
fifteen  to  eighteen  inches  high. 

This  variety,  in  size,  much  exceeds  that  of  the  Common  or 
Small  Shallot ;  and,  though  later  in  ripening,  is  nevertheless 
the  first  to  be  found  in  the  market,  as  it  forms  its  bulbs  early 
in  the  season.  Its  keeping  properties  are  inferior  to  the  last 
named. 

LONG  KEEPING. 

This  resembles  the  Common  Shallot ;  but  is  considered 
superior  to  that  variety  in  its  keeping  properties,  and  in  being 
less  subject  to  the  attack  of  the  maggot.  It  is  said  that  the 
variety  may  be  kept  two  years. 


WELSH    ONION.  147 


WELSH   ONION. 

Ciboule,  of  the  French.     Allium  fistulosum. 

The  Welsh  Onion  is  a  hardy  perennial  from  Siberia.  It  is 
quite  distinct  from  the  Common  Onion,  as  it  forms  no  bulbs, 
but  produces  numerous  elongated,  angular,  tunicated  stems, 
not  unlike  scallions,  or  some  of  the  smaller  descriptions  of 
leeks.  The  flower-stem  is  about  eighteen  inches  high,  swollen 
near  the  middle,  and  terminates  in  a  globular  umbel  of  green 
ish-white  flowers.  The  seeds  are  small,  black,  somewhat 
irregular  in  form,  and  retain  their  vitality  two  years.  About 
thirty-six  thousand  are  contained  in  an  ounce. 

Sowing  and  Cultivation.  —  The  seeds  are  sown  in  drills 
about  half  an  inch  in  depth,  and  the  crop  subsequently 
treated  as  the  Common  Onion. 

There  are  two  varieties  :  — 


COMMON  OR  RED  WELSH  ONION. 

Skin,  or  pellicle,  reddish-brown,  changing  to  silvery-white 
about  the  base  of  the  leaves ;  the  latter  being  fistulous,  and 
about  a  foot  in  height.  Its  principal  recommendation  is  its 
remarkable  hardiness.  The  seeds  are  sometimes  sown  in 
July  and  August  for  the  young  stems  and  leaves,  which  are 
used  during  winter  and  early  in  spring  as  salad. 

WHITE  WELSH  ONION. 

Early  White.     Ciboule  Blanche  Hative.    Vil. 

This  is  a  sub-variety  of  the  Common  Red.      The  skin  is 

rose-white,   and,   like   that   of   the   last   named,   changes    to 

silvery- white  about  the  upper  portion  of  the  stem,  or  bulb ; 

the  leaves  are  longer,  deeper  colored,  firmer,  and  less  subject 

to  wither  or  decay  at  their  extremities,  than  those  of  the 


148  ALLIACEOUS    PLANTS. 

Common  Red.  The  White  is  generally  considered  the  better 
variety ;  as  it  is  more  tender,  and  milder  in  flavor,  though 
much  less  productive. 

The  Welsh  onions  are  of  little  value,  except  in  cold  lati 
tudes  ;  and  are  rarely  found  in  the  vegetable  gardens  of  this 
country. 


THE    ARTICHOKE.  149 


CHAPTER   III. 

ASPARAGINOUS     PLANTS. 

The  Artichoke.     Asparagus.     Cardoon.     Hop.     Oosung.     Phytolacca. 

THE    ARTICHOKE. 

Cynarus  scolymus. 

THE  Artichoke  is  a  hardy  perennial.  The  stem  is  from  four 
to  five  feet  in  height,  with  numerous  branches;  the  leaves 
are  of  remarkable  size, 
frequently  measuring 
three  feet,  and  some 
times  nearly  four  feet 
in  length,  pinnatifid, 
or  deeply  cut  on  the 
borders,  and  more  or 
less  invested  with  an 
ash-colored  down ;  the 
mid  -  ribs  are  large, 
fleshy,  and  deeply 
grooved,  or  furrowed ; 
the  flowers  are  large, 
terminal,  and  consist 
of  numerous  blue  flo 
rets,  enclosed  by  fleshy, 
pointed  scales  ;  the 
seeds  (eight  hundred 
and  fifty  of  which 
are  contained  in  an  Green  Globe  Artichoke. 


150  ASPARAGINOUS    PLANTS. 

ounce)  are  of  a  grayish  color,  variegated  with  deep  brown, 
oblong,  angular,  somewhat  flattened,  and  retain  their  vitality 
five  years. 

Soil.  —  Select  a  light,  rich,  and  rather  moist  soil,  and 
trench  it  well ;  incorporating  in  the  process  a  liberal  portion 
of  old,  well-decomposed  compost.  Sea-weeds,  kelp,  rock- 
weed,  and  the  like,  where  they  can  be  obtained,  are  the  best 
fertilizers ;  but,  where  these  are  not  accessible,  a  slight  appli 
cation  of  salt  will  be  beneficial. 

Propagation.  —  Artichokes  may  be  propagated  either  by 
seeds,  or  by  slips,  or  suckers,  from  established  plants.  If 
by  slips,  they  should  be  taken  off  in  May,  when  they  have 
grown  five  or  six  inches  in  height,  and  transplanted  four  or 
five  inches  deep,  in  rows  four  feet  apart,  and  two  feet  apart 
in  the  rows.  Water  freely,  if  dry  weather  occurs  before  the 
young  plants  are  established.  Keep  the  ground  loose  by 
frequent  hoeings  ;  and  in  August  or  September  the  heads  will 
be  fit  for  use.  Before  severe  weather,  the  plants  should  be 
covered  with  straw  or  stable -litter. 

As  plants  of  one  year's  growth  produce  but  few  heads,  and 
are  also  later  in  their  development  of  these  than  established 
plants,  it  is  the  practice  of  many  cultivators  to  set  a  few 
young  slips,  and  to  destroy  an  equal  part  of  the  old  plantation, 
yearly. 

Propagation  by  Seeds.  —  "  Sow  the  seeds  in  April,  in  a 
nursery-bed ;  making  the  drills  a  foot  apart,  and  covering  the 
seeds  an  inch  deep.  When  the  plants  are  three  inches  high, 
transplant  as  before  directed.  Plants  from  seeds  will  seldom 
flower  the  first  year."  —  M'Int. 

To  raise  Seeds.  —  Allow  a  few  of  the  largest  central  heads 
to  remain ;  and,  just  as  the  flowers  expand,  bend  over  the 
stalk  so  as  to  allow  the  rain  to  run  from  the  buds,  as  the  seeds 
are  often  injured  by  wet  weather.  In  favorable  seasons,  they 
will  ripen  in  September.  According  to  English  authority, 
little  dependence  can  be  placed  on  seedling  plants :  many 


THE    ARTICHOKE.  151 

produce  small  and  worthless  heads,  whilst  others  produce 
those  of  large  size  and  of  good  quality. 

Taking  the  Crop.  —  "All  of  the  heads  should  be  cut  as  fast 
as  they  are  fit  for  use,  whether  wanted  or  not ;  as  allowing 
them  to  flower  greatly  weakens  the  plants,  as  does  also  per 
mitting  the  stems  that  produced  the  heads  to  remain  after  the 
heads  are  cut  off.  For  pickling  whole,  the  heads  should  be 
cut  when  about  two  inches  in  diameter ;  for  other  purposes, 
when  -they  have  nearly  attained  their  full  size,  but  before  the 
scales  of  the  calyx  begin  to  open.  For  what  is  called  '  bot 
toms,'  they  should  be  cut  when  they  are  at  their  largest  size, 
and  just  as  the  scales  begin  to  show  symptoms  of  opening, 
which  is  an  indication  that  the  flowers  are  about  to  be  formed  ; 
after  which,  the  heads  are  comparatively  useless."  —  M'Int. 

Use.  —  The  portions  of  the  plant  used  are  the  lowest  parts 
of  the  leaves,  or  scales,  of  the  calyx ;  and  also  the  fleshy 
receptacles  of  the  flower,  freed  from  the  bristles  and  seed- 
down.  The  latter  are  commonly  called  the  "choke,"  on 
account  of  their  disagreeable  character  when  eaten. 

Sometimes,  particularly  in  France,  the  central  leaf-stalk  is 
blanched,  and  eaten  like  cardoons.  The  bottom,  which  is  the 
top  of  the  receptacles,  is  fried  in  paste,  and  enters  largely 
into  fricassees  and  ragouts.  They  are  sometimes  pickled,  and 
often  used  in  a  raw  state  as  a  salad.  The  French  also  cut 
them  into  thin  slices ;  leaving  one  of  the  scales,  or  calyx 
leaves,  attached,  by  which  the  slice  is  lifted,  and  dipped  in  oil 
and  vinegar  before  using.  The  English  present  the  head 
whole,  or  cut  into  quarters,  upon  a  dry  plate ;  the  guests 
picking  off  the  scales  one  by  one,  which  have  a  fleshy  sub 
stance  at  the  base.  These  are  eaten  after  being  dipped  in  oil 
and  vinegar. 

What  is  called  "  artichoke  chard  "  is  the  tender  leaf-stalks 
blanched,  and  cooked  like  cardoons.  The  Italians  and  French 
often  eat  the  heads  raw  with  vinegar,  oil,  salt,  and  pepper  ; 
but  they  are  generally  preferred  when  boiled. 


152  ASPARAGINOUS    PLANTS. 

Varieties.  — 

DARK-RED  SPINED. 

Bud  very  small.  The  variety  is  remarkable  for  the  very 
long  spines  in  which  the  scales  terminate.  For  cultivation,  it 
is  inferior  to  the  other  sorts. 

EARLY  PURPLE. 
Purple.     Purple  Globe.     Artichaut  Violet.    Vil. 

Heads  rather  small,  obtusely  conical ;  scales  short  and 
broad,  pointed,  green  at  the  base,  tinged  with  purplish-red  on 
the  outside,  towards  their  extremities,  moderately  succulent, 
and  of  good  quality.  The  variety  is  early,  but  not  hardy. 
In  France,  it  is  considered  excellent  in  its  crude  state,  served 
with  vinegar  and  oil ;  but  not  so  good  cooked. 

GREEN  GLOBE. 

Large  Round-headed.     Globe. 

A  very  large  sort,  much  esteemed,  and  generally  cultivated 
in  England.  Heads,  or  buds,  very  large,  nearly  round,  and 
with  a  dusky,  purplish  tint.  The  scales  turn  in  at  the  top, 
and  the  receptacle  is  more  fleshy  than  that  of  most  varieties. 
It  is  generally  preferred  for  the  main  crop,  as  the  scales,  or 
edible  parts,  are  thicker,  and  higher  flavored,  than  those  of 
any  other  artichoke.  It  is  not  a  hardy  variety,  and  requires 
ample  protection  during  winter. 

GREEN,  OR  COMMON. 

French. 

Bud  very  large,  of  a  conical  or  oval  form ;  scales  deep- 
green,  thick,  and  fleshy,  pointed  at  the  tips,  and  turned 
outwards.  Though  it  has  not  the  same  thickness  of  flesh  as 
the  Green  Globe  Artichoke,  it  is  much  hardier,  more  prolific, 
and  one  of  the  best  sorts  for  cultivation. 


ASPARAGUS.  153 


GREEN  PROVENCE. 

Bud  large ;  scales  comparatively  long  and  narrow,  of  a 
lively  green  color,  erect,  fleshy  at  the  base,  and  terminating 
in  a  sharp,  brownish  spine,  or  thorn;  leaves  of  the  plant 
deep-green.  Most  esteemed  in  its  crude  state ;  eaten  as  a 
salad  in  vinegar  and  oil. 

LAON. 

Gros  vert  de  Laon.    Vil. 

Similar  to  the  Common  Green  Artichoke,  but  of  larger 
size.  Scales  rather  loose  and  open,  very  deep-green,  fleshy, 
and  pointed.  Much  cultivated  in  the  vicinity  of  Paris,  and 
there  considered  the  best. 

LARGE  FLAT  BRITTANY. 
Artichaut  Camus  de  Bretagne.    Vil. 

Bud  of  medium  size,  somewhat  globular,  but  flattened  at 
the  top ;  scales  closely  set  together,  green,  brownish  on  the 
borders,  —  short,  thick,  and  fleshy  at  the  base.  Earlier  than 
the  Laon,  but  not  so  fleshy.  Much  grown  in  Anjou  and 
Brittany. 

PURPLISH-RED. 

Bud  conical ;  scales  green  towards  their  tips,  and  purplish- 
red  at  their  base.  Not  very  fleshy,  and  in  no  respect  superior 
to  the  other  varieties. 


ASPARAGUS. 

Asparagus  officinalis. 

Asparagus  is  a  hardy,  perennial,  maritime  plant.  It  rises 
to  the  height  of  five  feet  and  upwards,  with  an  erect,  branch 
ing  stem  ;  short,  slender,  nearly  cylindrical  leaves  ;  and  green- 

20 


154  ASPARAGINOIJS    PLANTS. 

ish,  drooping  flowers.  The  seeds,  which  are  produced  in 
globular,  scarlet  berries,  are  black,  somewhat  triangular,  and 
retain  their  germinative  powers  four  years.  Twelve  hundred 
and  fifty  weigh  an  ounce. 

It  is  indigenous  to  the  shores  of  various  countries  of  Eu 
rope  and  Asia ;  and,  since  its  introduction,  has  become  natural 
ized  to  a  considerable  extent  in  this  country.  It  is  frequently 
seen  in  mowing-fields  upon  old  farms  ;  and,  in  some  instances, 
has  found  its  way  to  the  beaches  and  marshes  of  the  sea-coast. 

Propagation.  —  It  is  propagated  from  seed,  which  may  be 
sown  either  in  autumn,  just  before  the  closing-up  of  the 
ground ;  or  in  spring,  as  soon  as  the  soil  is  in  good  working 
condition.  The  nursery,  or  seed-bed,  should  be  thoroughly 
spaded  over,  the  surface  levelled  and  raked  smooth  and  fine, 
and  the  seed  sown,  not  very  thickly,  in  drills  twelve  or  four 
teen  inches  apart,  and  about  an  inch  in  depth.  An  ounce  of 
seed  is  sufficient  for  fifty  or  sixty  feet  of  drill. 

When  the  plants  are  well  up,  thin  them  to  three  inches 
asunder;  as  they  will  be  much  stronger,  if  grown  at  some 
distance  apart,  than  if  allowed  to  stand  closely  together. 
Cultivate  in  the  usual  manner  during  the  summer,  and  give 
the  plants  a  light  covering  of  stable-litter  during  the  winter. 

Good  plants  of  one  year's  growth  are  preferred  by  expe 
rienced  growers  for  setting ;  but  some  choose  those  of  two 
years,  and  they  may  be  used  when  three  years  old. 

Soil  and  Planting.  —  "A  rich,  sandy,  alluvial  soil,  impreg 
nated  with  salt,  is  naturally  best  adapted  to  the  growth  of 
Aparagus ;  and,  in  such  soil,  its  cultivation  is  an  easy  matter- 
Soils  of  a  different  character  must  be  made  rich  by  the  appli 
cation  of  fertilizing  material,  and  light  and  friable  by  trenching. 
Sand,  in  wet,  heavy,  clayey  soil,  is  of  permanent  benefit. 

"  The  market-gardeners  near  London  are  aware  of  this ; 
for,  highly  as  they  manure  their  ground  for  crops  generally, 
they  procure  sand,  or  sandy  mud,  from  certain  parts  of  the 
Thames,  for  Asparagus  plantations,  where  the  soil  is  too 
heavy. 


ASPARAGUS.  155 

"  The  ground  should  be  thoroughly  trenched  to  the  depth 
of  two  and  a  half  or  three  feet :  and,  in  order  to  make  it  rich, 
a  large  quantity  of  manure  should  be  incorporated,  as  well  at 
the  bottom  as  near  the  surface,  —  using  either  sandy  mud  ;  the 
scourings  of  ditches  made  into  compost ;  rock- weed,  or  kelp, 
where  they  can  be  procured  ;  decayed  leaves,  or  leaf-mould  ; 
the  remains  of  hot-beds,  good  peat,  or  almost  any  other  ma 
nure  not  in  too  crude  a  state. 

"  Where  the  soil  is  not  so  deep,  and  the  subsoil  coarse  and 
rather  gravelly,  the  ground  is  not  trenched  so  deep ;  the  bot 
tom  of  the  trench  being  merely  dug  over.  Above  this,  how 
ever,  a  large  quantity  of  manure  is  applied ;  and  by  this,  with 
good  after-management,  —  chiefly  consisting  in  making  the  soil 
fine  and  light  for  the  shoots  to  push  through,  —  excellent 
crops  are  produced. 

"  The  ground  should  be  divided  into  beds  either  three  or 
five  feet  wide,  with  an  alley  or  path  of  two  feet  in  width 
between.  The  reason  for  having  some  of  the  beds  so  much 
narrower  than  the  others  is,  that  the  narrow  ones  are  sooner 
heated  by  the  sun's  rays,  and  consequently  an  earlier  pro 
duction  is  induced. 

"  The  distance  between  the  rows  in  the  beds  may  be  regu 
lated  as  follows  :  When  the  beds  are  three  feet  wide,  two 
rows  should  be  transplanted  along  them  :  each  row  should  be 
a  foot  from  the  edge  of  the  bed,  and  they  will  consequently 
be  a  foot  apart.  In  beds  that  are  five  feet  wide,  three  rows 
should  be  transplanted,  also  lengthwise,  —  one  along  the  mid 
dle,  and  one  on  each  side,  a  foot  from  the  edge  of  the  bed.  The 
distance  from  plant  to  plant  in  the  rows  should  not  be  less 
than  one  foot ;  at  this  distance,  good-sized  heads  will  be  pro 
duced  :  but,  if  very  large  heads  are  desired  for  exhibition  or 
competition,  the  plants  should  be  fifteen,  or  even  eighteen, 
inches  asunder. 

"  The  transplanting  may  be  performed  either  in  April  or 
May.  The  three-feet  beds  should  be  traced  out  to  run  east 


156  ASPARAGINOUS    PLANTS. 

and  west,  or  so  as  to  present  the  side  of  the  bed  to  the  direct 
action  of  the  sun's  rays  when  they  are  most  powerful.  As 
paragus,  in  beds  so  formed,  pushes  earlier  in  the  season  than 
it  does  in  beds  running  north  and  south.  For  all  except  the 
earliest  beds,  the  direction  is  immaterial ;  and  they  may  run 
east  and  west,  or  north  and  south,  as  may  be  most  conve 
nient. 

"  In  proceeding  to  transplant,  the  beds,  and  paths,  or  alleys, 
should  be  marked  off  at  the  required  distance.  A  stout  stake 
should  be  driven  at  each  corner  of  the  beds,  and  from  these 
the  distances  for  the  rows  should  be  measured.  There  are 
various  ways  of  transplanting.  Some  stretch  a  line,  and  cut 
out  a  trench  only  deep  enough  to  allow  the  roots  to  be  laid  out 
without  doubling ;  and  they  are  spread  out  like  a  fan  perpen 
dicularly  against  the  side  of  the  cut,  the  crown  of  the  plant 
being  kept  two  inches  below  the  surface  of  the  ground. 
Some  dig  out  a  trench,  and  form  little  hillocks  of  fine  soil, 
over  which  the  roots  are  spread,  extending  like  the  sticks  of 
an  umbrella.  Others  make  a  ridge,  astride  which  they  set 
the  plants,  spreading  their  roots  on  each  side  of  the  ridge  ; 
and,  again,  some  take  off  a  portion  of  the  soil  on  the  bed,  and, 
after  the  surface  has  been  raked  smooth,  the  roots  of  the 
plants  are  spread  out  nearly  at  right  angles  on  the  level. 

"  The  first  method  is  the  most  expeditious,  and  is  generally 
practised  in  setting  extensive  plantations  :  but,  whatever  plan 
be  preferred,  the  crowns  of  the  plants  should  all  be  on  the 
same  level ;  otherwise  those  that  are  too  high  would  be  lia 
ble  to  be  injured  by  the  knife  in  cutting." 

During  the  summer,  nothing  will  be  necessary  but  to  keep 
the  plants  clear  of  weeds ;  and,  in  doing  this,  the  hoe  should 
be  dispensed  with  as  much  as  possible,  to  avoid  injuring  the 
roots.  In  the  autumn,  when  the  tops  have  completely  with 
ered,  they  should  be  cut  down  nearly  level  with  the  surface 
of  the  ground,  and  burned.  The  beds  should  then  be  lightly 
dug  over,  and  three  or  four  inches  of  rich  loam,  intermixed 


ASPARAGUS.  157 

with  well-digested  compost,  and  salt  at  the  rate  of  two  quarts 
to  the  square  rod,  should  be  applied ;  which  will  leave  the 
crowns  of  the  roots  about  five  inches  below  the  surface. 

Second  Year.  —  Early  in  spring,  as  soon  as  the  frost  leaves 
the  ground,  dig  over  the  beds,  taking  care  not  to  disturb  the 
roots  ;  rake  the  surface  smooth  ;  and,  during  the  summer,  cul 
tivate  as  before  directed  :  but  none  of  the  shoots  should  be 
cut  for  use.  In  the  autumn,  after  the  stalks  have  entirely 
withered,  cut  down  and  burn  as  in  the  previous  year  ;  stir 
the  surface  of  the  bed,  and  add  an  inch  of  soil  and  manure, 
which  will  bring  the  crowns  six  or  seven  inches  below  ground, 
—  a  depth  preferred,  by  a  majority  of  cultivators,  for  esta 
blished  plantations. 

Third  Year.  —  Early  in  spring,  stir  the  ground  as  directed 
for  the  two  previous  years.  Some  cultivators  make  a  slight 
cutting  during  this  season ;  but  the  future  strength  of  the 
plants  will  be  increased  by  allowing  the  crop  to  grow  na 
turally  as  during  the  first  and  second  years.  In  autumn,  cut 
and  burn  as  before ;  dig  over  the  surface ;  add  a  dressing  of 
manure ;  and,  in  the  ensuing  spring,  the  beds  may  be  cut 
freely  for  use. 

Instead  of  transplanting  the  roots,  asparagus-beds  are 
sometimes  formed  by  sowing  the  seeds  where  the  plants  are  to 
remain.  When  this  method  is  adopted,  the  beds  should  be 
laid  out  and  trenched,  as  before  directed,  and  about  three 
inches  of  soil  removed  from  the  entire  surface.  The  seed 
should  then  be  sown  in  drills  an  inch  deep,  at  the  distances 
marked  out  for  the  rows,  and  covered  with  rich,  light  soil. 
When  the  seedlings  are  two  or  three  inches  high,  they  should 
be  thinned  to  nine  or  twelve  inches  apart ;  and,  in  thinning, 
the  weakest  plants  should  be  removed.  In  the  autumn,  cut 
down  the  plants  after  they  have  withered,  stir  and  smooth  the 
surface,  and  add  a  dressing  of  manure.  In  the  spring  of 
the  second  year,  stir  the  surface  again ;  and,  during  the  sum 
mer,  cultivate  as  before.  In  the  autumn,  the  plants  will  be 


158  ASPARAGINOTJS    PLANTS. 

ready  for  the  dressing ;  which  consists  of  the  soil  previously 
taken  from  the  bed,  with  sufficient  well-digested  compost 
added  to  cover  the  crowns  of  the  roots  five  or  six  inches  in 
depth.  The  after- culture  is  similar  to  that  of  beds  from 
transplanted  roots. 

"Asparagus-beds  should  be  enriched  every  autumn  with  a 
liberal  application  of  good  compost  containing  some  mixture 
of  salt ;  the  benefit  of  which  will  be  evident,  not  only  in  the 
quantity,  but  in  the  size  and  quality,  of  the  produce.  The 
dressing  should  be  applied  after  the  removal  of  the  decayed 
stalks,  and  forked  in,  that  its  enriching  properties  may  be 
washed  to  the  roots  of  the  plants  by  winter  rains. 

"  In  general,  transplanted  Asparagus  comes  up  quite  slen 
der  the  first  year ;  is  larger  the  second ;  and,  the  third  year,  a 
few  shoots  may  be  fit  for  cutting.  It  is  nearly  in  perfection 
the  fourth  year ;  and,  if  properly  managed,  will  annually  give 
an  abundant  supply  during  the  life  of  the  maker  of  a  bed  or 
plantation." 

Cutting.  —  "  The  shoots  should  be  cut  angularly,  from  two 
to  three  inches  below  the  surface  of  the  ground  ;  taking  care 
not  to  wound  the  younger  buds.  It  is  in  the  best  condition 
for  cutting  when  the  shoots  are  four  or  five  inches  above 
ground,  and  while  the  head,  or  bud,  remains  close  and  firm. 

"  It  is  the  practice  to  cut  oif  all  the  shoots  as  they  appear, 
up  to  the  period  when  it  is  thought  best  to  leave  off  cutting 
altogether.  The  time  for  this  depends  on  the  climate,  season, 
nature  of  the  soil,  and  strength  of  the  plants.  Where  the 
climate  is  good,  or  when  the  season  is  an  early  one,  cutting 
must  be  commenced  early ;  and  of  course,  in  such  a  case,  it 
ought  not  to  be  continued  late,  as  the  plants  would  thereby 
be  weakened." 

In  the  Middle  States,  the  cutting  should  be  discontinued 
from  the  10th  to  the  15th  of  June  ;  and  from  the  15th  to 
the  25th  of  the  same  month  in  the  Eastern  States  and  the 
Canadas. 


ASPARAGUS.  159 

"  If  the  plants  are  weak,  they  should  be  allowed  to  grow 
up  as  early  as  possible,  to  make  foliage,  and  consequently 
fresh  roots,  and  thus  to  acquire  more  vigor  for  the  ensuing 
year.  It  is  also  advisable  to  leave  off  at  an  early  period  the 
cutting  of  some  of  the  best  of  the  beds  intended  for  early 
produce,  in  order  that  the  buds  may  be  well  matured  early  in 
autumn,  and  thus  be  prepared  to  push  vigorously  early 
in  spring." 

Asparagus-beds  will  continue  from  twenty  to  thirty  years ; 
and  there  are  instances  of  beds  being  regularly  cut,  and 
remaining  in  good  condition  for  more  than  fifty  years. 

Seed.  — "  Select  some  of  the  finest  and  earliest  heads  as 
they  make  their  appearance  in  the  spring ;  tie  them  to  stakes 
during  the  summer,  taking  care  not  to  drive  the  stake  through 
the  crown  of  the  plant.  If  for  the  market,  or  to  be  sent  to 
a  distance,  wash  out  the  seeds  in  autumn,  and  dry  thoroughly ; 
if  for  home-sowing,  allow  the  seeds  to  remain  in  the  berries 
till  used." 

Use.  —  The  young  shoots  are  boiled  twenty  minutes  or 
half  an  hour,  until  they  become  soft ;  and  are  principally 
served  on  toasted  bread,  with  melted  butter.  It  is  the  prac 
tice  of  some  to  boil  the  shoots  entire ;  others  cut  or  break  the 
sprout  just  above  the  more  tough  or  fibrous  part,  and  cook 
only  the  part  which  is  tender  and  eatable.  This  is  snapped 
or  cut  into  small  sections,  which  are  boiled,  buttered,  seasoned, 
and  served  on  toast  in  the  usual  form.  "  The  smaller  sprouts 
are  sometimes  cut  into  pieces  three-eighths  of  an  inch  long, 
and  cooked  and  served  as  green  pease."  The  sprouts  are 
also  excellent  when  made  into  soup. 

It  is  one  of  the  most  productive,  economical,  and  healthful 
of  all  garden  vegetables. 

Varieties.  — "  The  names  of  numerous  varieties  occur  in 
the  catalogues  of  seedsmen  :  but  there  seems  to  be  little  per 
manency  of  character  in  the  plants ;  such  slight  variations  as 
appear  from  time  to  time  being  caused,  to  a  considerable 


160  ASPARAGINOUS    PLANTS. 

extent,  by  the  nature  of  the  soil,  or  by  the  situation  in  which 
the  plants  are  grown.  What  are  called  the  Red-topped 
and  Green-topped  may  perhaps  be  somewhat  distinct,  and 
considered  as  varieties."  —  Glenny. 

Soil  and  location  have  unquestionably  much  influence, 
both  as  respects  the  quality  and  size  of  the  sprouts.  A  bed 
of  asparagus  in  one  locality  produced  shoots  seldom  reaching 
a  diameter  of  half  an  inch,  and  of  a  very  tough  and  fibrous 
character ;  while  a  bed  in  another  situation,  formed  of  plants 
taken  from  the  same  nursery-bed,  actually  produced  sprouts 
so  large  and  fine  as  to  obtain  the  prize  of  the  Massachusetts 
Horticultural  Society. 

If  any  variety  really  exists  peculiar  in  size,  form,  color,  or 
quality,  it  cannot  be  propagated  by  seed.  Large  sprouts  may 
afford  seeds,  which,  as  a  general  rule,  will  produce  finer 
asparagus  than  seeds  from  smaller  plants  ;  but  a  variety,  when 
it  occurs,  can  be  propagated  only  by  a  division  of  the  roots. 

Mr.  Thompson  states,  that  on  one  part  of  Mr.  Grayson's 
extensive  plantation,  on  the  south  side  of  the  Thames,  near 
London,  the  so-called  Grayson's  Giant  was  produced ;  and 
in  another  section,  the  common  sort :  but,  when  both  were 
made  to  change  places,  the  common  acquired  the  dimensions 
of  the  Giant,  whilst  the  latter  diminished  to  the  ordinary  size. 

Seeds  of  the  following  named  and  described  sorts  may  be 
obtained  of  seedsmen,  and  will  undoubtedly,  in  nearly  all 
cases,  afford  fine  asparagus ;  but  they  will  not  produce  plants 
which  will  uniformly  possess  the  character  of  the  parent 
variety  :  — 

BATTERSEA.     Rog.  • 

Battersea  is  famed  for  producing  fine  asparagus,  and  the 
name  is  applied  to  the  particular  variety  there  grown.  The 
heads  are  large,  full,  and  close,  and  the  tops  tinted  with  a 
reddish-green  color.  It  is  probably  intermediate  between  the 
Green  and  Purple-topped. 


ASPARAGUS.  161 

GRAVESEND.     Rog. 

Originated  and  named  under  like  circumstances  with  the 
Battersea.  The  top  is  greener,  and  not  generally  so  plump 
and  close ;  but  it  is  considered  finer  flavored.  Both  varieties 
are,  however,  held  in  great  estimation. 

GRAYSON'S  GIANT. 

This  variety,  as  also  the  Deptford,  Mortlake,  and  Heading, 
all  originated  and  were  named  under  the  same  conditions  as 
the  varieties  before  described.  All  are  fine  sorts ;  but  the 
difference  between  them,  and  indeed  between  all  of  the  kinds, 
if  important,  is  certainly  not  permanent,  so  long  as  they  are 
offered  in  the  form  of  seeds  for  propagation. 

Mr.  Grayson,  the  originator  of  this  variety,  produced  a 
hundred  sprouts,  the  aggregate  weight  of  which  was  forty- 
two  pounds,  —  the  "largest  ever  raised  in  Britain. 

GERMAN. 

Asperge  d'Allemagne.    Vil. 

This  variety  very  nearly  resembles  the  Giant  Purple-topped. 
It  is,  however,  considered  a  little  earlier,  and  the  top  is  deeper 
colored. 

GIANT  PURPLE-TOP. 

Dutch.    Red-top. 

Sprout  white ;  the  top,  as  it  breaks  ground,  purple ;  size 
very  large,  sometimes  measuring  an  inch  and  three-fourths  in 
diameter,  but  greatly  affected  by  soil  and  cultivation. 

A  hundred  sprouts  of  this  variety  have  been  produced 
which  weighed  twenty-five  pounds. 

GREEN-TOP. 

This  variety,  when  grown  under  the  same  conditions  as  the 
Giant  Purple-top,  is  generally  smaller  or  more  slender.  The 

21 


162  ASPARAGINOUS    PLANTS. 

top  of  the  sprout,  and  the  scales  on  the  sides,  are  often  slightly 
tinged  with  purple.  The  plant,  when  full  grown,  is  percepti 
bly  more  green  than  that  of  the  Giant  Purple-top.  From 
most  nursery-beds,  plants  of  both  varieties  will  probably  be 
obtained,  with  every  intervening  grade  of  size  and  color. 


CARDOON. 

Chardon.     Charcloon.     Cynara  cardunculus. 

In  its  general  character  and  appearance,  the  Cardoon 
resembles  the  Artichoke.  Its  full  size  is  not  attained  until 
the  second  year,  when  it  is  "  truly  a  gigantic  herbaceous 
plant,"  of  five  or  six  feet  in  height.  The  flowers,  which  are 
smaller  than  those  of  the  artichoke,  are  produced  in  July  and 
August  of  the  second  year,  and  are  composed  of  numerous 
small  blue  florets,  enclosed  by  somewhat  fleshy,  pointed 
scales.  The  seeds  are  oblong,  a  little  flattened,  of  a  grayish 
or  grayish-green  color,  spotted  and  streaked  with  deep 
brown ;  and,  when  perfectly  grown,  are  similar  in  size  and 
form  to  those  of  the  apple.  About  six  hundred  are  contained 
in  an  ounce ;  and  they  retain  their  vitality  seven  years. 

Soil)  Propagation,  and  Culture.  —  The  best  soil  for  the 
Cardoon  is  a  light  and  deep  but  not  over-rich  loam.  It  is 
raised  from  seed ;  which,  as  the  plant  is  used  in  the  first  year 
of  its  growth  and  is  liable  to  be  injured  by  the  winter, 
should  be  sown  annually,  although  the  Cardoon  is  really  a 
perennial.  It  succeeds  best  when  sown  where  the  plants  are 
to  remain ;  for,  if  removed,  the  plants  recover  slowly,  are  more 
liable  to  run  to  seed,  and,  besides,  seldom  attain  the  size  of 
those  that  have  not  been  transplanted. 

The  seed  should  be  sown  as  early  in  spring  as  the  weather 
becomes  warm  and  settled,  in  drills  three  feet  apart,  an  inch 
and  a  half  in  depth,  and  the  young  plants  afterwards  thinned 


CARDOON.  163 

to    twelve    inches    asunder   in   the   drills.      The   leaves   are 
blanched  before  being  used. 

It  is  sometimes  raised  and  blanched  as  follows  :  Sow  the 
seed  at  the  bottom  of  trenches  made  about  six  inches  deep, 
twelve  inches  wide,  three  feet  apart,  and  of  a  length  accord 
ing  to  the  supply  required.  At  the  bottom  of  the  trench, 
thoroughly  mix  a  small  quantity  of  well-digested  compost, 
and  sow  the  seeds  in  small  groups,  or  collections  (three  or 
four  seeds  together),  at  about  twelve  or  fifteen  inches  apart, 
and  cover  them  an  inch  or  an  inch  and  a  half  deep.  When 
the  young  plants  have  acquired  three  or  four  leaves,  they 
should  be  thinned  out  to  single  plants.  During  the  summer, 
keep  them  free  from  weeds  ;  and,  as  they  require  much  moist 
ure,  it  is  well  to  water  frequently,  if  the  weather  is  very  dry. 
In  September,  the  plants  will  have  attained  their  growth  for 
the  season,  and  be  ready  for  blanching;  which  should  be 
done  in  a  dry  day,  and  when  the  plants  are  entirely  free  from 
dampness.  It  is  thus  performed  :  The  leaves  of  each  plant 
are  carefully  and  lightly  tied  together  with  strong  matting; 
keeping  the  whole  upright,  and  the  ribs  of  the  leaves  closely 
together.  The  plant  is  then  bound  with  twisted  hay-bands, 
or  bands  of  straw,  about  an  inch  and  a  half  in  diameter ; 
beginning  at  the  root,  and  continuing  the  winding  until  two- 
thirds  or  three-fourths  of  the  height  is  covered.  If  there  is 
no  heavy  frost,  the  leaves  will  blanch  quickly  and  finely 
without  further  pains  :  but,  if  frosty  weather  occurs,  it  will  be 
necessary  to  earth  up  about  the  plants,  as  is  practised  with 
celery ;  but  care  should  be  taken  not  to  raise  the  earth  higher 
than  the  hay-bands. 

One  method  of  blanching  is  simply  to  tie  the  leaves 
together  with  matting,  and  then  to  earth  up  the  plants  from 
time  to  time  like  celery ;  beginning  early  in  September,  and 
adding  gradually  every  week  until  they  are  sufficiently 
covered.  Those,  however,  blanched  by  the  banding  process, 
are  superior,  both  in  respect  to  color  and  in  the  greater  length 
of  the  parts  blanched. 


164  ASPARAG1NOUS    PLANTS. 

Another  practice  is  to  earth  up  a  little  about  the  base  of 
the  plant,  tie  the  leaves  together  with  thread  or  matting,  and 
then  envelop  the  whole  quite  to  the  top  with  a  quantity  of 
long,  clean  wheat  or  rye  straw,  placed  up  and  down  the 
plant,  and  tied  together  with  small  cord  or  strong  matting. 
The  leaves  will  thus  blanch  without  being  earthed  up,  and 
speedily  become  white.  This  process  is  a  good  one,  is  econo 
mical,  and  presents  a  neat  appearance. 

"  In  either  of  the  methods,  it  is  very  necessary  to  be  care 
ful  that  the  plants  are  perfectly  dry  before  they  are  enveloped 
in  their  covering :  they  will  otherwise  rot."  In  about  three 
weeks  after  being  tied  up,  the  cardoons  will  be  fit  for  use. 

Harvesting.  —  When  the  stems  and  midribs  of  the  leaves 
are  thoroughly  blanched,  they  are  ready  for  use.  Until  the 
occurrence  of  severe  weather,  the  table  may  be  supplied 
directly  from  the  garden :  but,  before  the  closing-up  of  the 
ground,  "the  plants  should  be  taken  up,  roots  and  leaves 
entire,  and  removed  to  the  cellar ;  where  they  should  be 
packed  in  sand,  laying  the  plants  down  in  rows,  and  packing 
the  sand  around  them,  one  course  over  another,  till  finished. 
In  this  way,  they  not  only  keep  well,  but  become  more  per 
fectly  blanched." 

To  raise  Seed. — Allow  two  or  three  plants  to  remain 
unblanched,  and  leave  them  in  the  ground  during  the  winter, 
protected  by  straw  or  other  convenient  material.  They  will 
grow  to  the  height,  and  flower  and  seed,  as  before  described. 
One  plant  will  afford  sufficient  seed  for  any  common  garden. 

Use.  —  "  The  stems  of  the  leaves,  as  well  as  the  midribs, 
when  blanched,  are  used  for  soups,  stews,  and  even  for  salads, 
in  autumn  and  winter.  The  longer  these  parts  of  the  plant 
are,  and  the  more  rapidly  they  are  grown,  the  more  they  are 
esteemed,  on  account  of  their  greater  crispness,  tenderness, 
and  color."  The  "  Gardener's  Chronicle  "  gives  the  follow 
ing  directions  for  dressing  them  :  — 

"  When  a  Cardoon  is  to  be  cooked,  the  solid  stalks  of  the 


CARDOON.  165 

leaves  are  to  be  cut  in  pieces  about  six  inches  long,  and 
boiled,  like  any  other  vegetable,  in  pure  water  (not  salt 
and  water),  till  they  are  tender.  They  are  then  to  be  care 
fully  deprived  of  the  slime  and  strings  that  will  be  found  to 
cover  them ;  and,  having  been  thus  thoroughly  cleansed,  are 
to  be  plunged  in  cold  water,  where  they  must  remain  until 
they  are  wanted  for  the  table.  They  are  then  taken  out,  and 
heated  with  white  sauce,  or  marrow.  The  process  just  de 
scribed  is  for  the  purpose  of  rendering  them  white,  and  of 
depriving  them  of  a  bitterness  which  is  peculiar  to  them.  If 
this  is  neglected,  the  cardoons  will  be  black,  not  white,  as 
well  as  disagreeable."  M'Intosh  remarks,  that,  when  skilfully 
prepared,  they  form  an  excellent  and  wholesome  dish,  de 
serving  far  more  general  notice. 

In  France,  the  flowers  are  gathered,  and  dried  in  the  shade  ; 
and,  when  so  preserved,  are  used  as  a  substitute  for  rennet,  to 
coagulate  milk. 

Varieties.  — 

COMMON,  OR  LARGE  SMOOTH.     Trans. 
Smooth  Large  Solid.     Plein  Inerme.    Vil. 

This  kind  grows  from  four  to  five  feet  high.  The  leaves  are 
large  and  strong,  though  somewhat  smaller  than  those  of  the 
Tours  or  Prickly  Cardoon.  They  are  of  a  shining-green  color, 
with  little  appearance  of  hoariness  on  the  upper  surface,  and 
generally  destitute  of  spines  ;  though  some  of  the  plants  occa 
sionally  have  a  few  small  ones  at  the  base  of  the  leaflets. 

The  Garden  Plein  Inerme  of  the  French,  which  is  described 
in  the  "  Bon  Jardinier  "  as  a  novelty,  corresponds  nearly  with 
the  Large  Smooth  or  Common  Cardoon. 

LARGE  SPANISH.      Trans. 

D'Espagne.  Vil. 

Stem  five  or  six  feet  high.  The  divisions  of  the  leaflets 
are  rather  narrower,  and  somewhat  more  hoary,  than  those  of 


166  ASPARAGINOUS    PLANTS. 

the  Common  Cardoon.  The  ribs  are  longer,  and  the  whole 
plant  stronger  and  generally  more  spiny ;  though,  on  the 
whole,  comparatively  smooth.  It  is  not,  however,  always 
very  readily  distinguished  from  the  Common  or  Large  Smooth 
Cardoon.  It  runs  up  to  seed  quicker  than  the  other  varieties. 

Puvis.      Thomp. 

Artichoke-leaved.  Lance-leaved.  Puvis  de  Bourg.  Vil. 
The  Puvis  Cardoon  is  remarkable  for  its  strong  growth, 
the  large  size  it  attains,  and  the  thickness  of  the  midribs 
of  the  leaves,  which  are  almost  solid.  The  leaves  are  thick, 
and  not  at  all  prickly,  or  very  slightly  so.  The  terminal  lobe 
is  very  large,  and  lance-formed :  whence  the  name.  It  is  a 
fine  variety,  and  of  more  tender  substance  than  the  Tours 
Cardoon. 

RED.     Trans. 

Blood-ribbed.  Red-stemmed.  Thomp.  Large  Purple. 
The  leaves  of  this  variety  are  green,  without  any  hoariness  ; 
long,  narrow,  and  more  sharply  pointed  than  those  of  most 
of  the  other  kinds.  The  ribs  are  large,  solid,  and  tinged 
with  red.  A  recent  sort,  excellent  in  quality,  but  wanting 
in  hardiness. 

TOURS.     Trans. 
Large  Tours  Solid.      Cardon  de  Tours.    Vil. 

The  leaves  of  this  variety  are  very  hoary  on  the  upper  sur 
face  ;  the  divisions  are  broad,  sharply  pointed,  and  terminate 
with  rigid,  sharp  spines.  Spines  also  grow,  in  clusters  of 
from  three  to  five,  at  the  base  of  the  leaflets ;  and  are  very 
strong,  and  of  a  yellowish  color.  This  variety  is  not  so  tall  as 
the  Spanish  or  Large  Smooth.  The  ribs  are  large  and  solid. 

The  Tours  Cardoon  is  cultivated  by  the  market-gardeners 
around  Paris  ;  and,  notwithstanding  the  inconvenience  arising 
from  its  numerous  and  rigid  spines,  it  is  considered  by  them 
as  the  best,  because  of  its  thick,  tender,  and  delicate  ribs. 


THE    HOP.  167 


THE  HOP. 

Humulus  lupulus. 

The  Hop  is  considered  a  native  of  this  continent,  and  is 
found  wild  in  all  parts  of  the  United  States.  The  root 
is  perennial,  but  the  stems  are  annual.  The  latter  are  from 
ten  to  twenty-five  feet  in  length,  angular,  rough,  and  twine 
from  right  to  left.  The  leaves  are  placed  opposite  each 
other  on  the  stem,  on  long,  winding  footstalks  :  the  smaller 
ones  are  heart-shaped ;  the  larger  ones  three  or  five  lobed, 
veiny,  and  rough.  The  barren  and  fertile  flowers  are  pro 
duced  on  separate  plants  :  the  former  being  very  numerous 
and  paniculated ;  the  latter  in  the  form  of  an  ament,  or  col 
lection  of  small  scales,  which  are  more  or  less  covered  with  a 
fine,  yellow  powder  called  ts  lupulin." 

While  several  distinct  sorts  of  the  fertile  or  hop-bearing 
plant  have  been  long  in  cultivation,  only  one  variety  of  the 
male  or  barren  plant  is  known. 

Soil  and  Location.  —  Though  it  may  be  cultivated  with 
success  in  a  variety  of  soils,  the  Hop  prefers  a  rich,  deep 
loam,  which  should  be  thoroughly  ploughed,  and,  if  neces 
sary,  enriched  with  well-digested  compost.  In  general,  it 
may  be  said  that  "  good  corn-land  is  good  hop-land."  Hops, 
however,  are  reputed  to  be  of  better  quality  when  raised  on 
comparatively  thin  soils. 

Propagation  and  Culture.  —  It  is  propagated  by  a  division 
of  the  roots  early  in  spring.  When  extensively  cultivated, 
the  plants  are  set  in  hills,  five  to  seven  feet  apart,  and  three 
or  four  cuttings  or  slips  allowed  to  a  hill;  but  in  garden 
culture,  to  procure  the  young  shoots,  the  plants  are  set  in 
rows  about  three  feet  apart,  and  one  foot  from  plant  to  plant 
in  the  rows. 

Use.  —  The  plant  is  principally  cultivated  for  its  flowers, 
which  are  largely  employed  in  the  manufacture  of  malt 


168  ASPARAGINOUS    PLANTS. 

liquors.  The  young  shoots  are  cut  in  spring,  when  they  are 
five  or  six  inches  in  height,  and  eaten  as  salad,  or  used  as 
asparagus,  which  they  somewhat  resemble  in  taste. 


HOOSUNG,   OR  OOSUNG.    Hov.  Mag. 

A  lettuce-like  plant  from  Shanghai.  Stems  cylindrical,  from 
two  to  three  feet  high,  erect,  light  green,  with  a  green,  succu 
lent  pith ;  leaves  oblong,  tapering  to  the  base,  the  uppermost 
clasping ;  the  flowers  are  small,  yellow,  in  panicles  slightly 
drooping.  If  sown  in  April  or  May,  the  plants  will  ripen 
their  seed  in  August. 

Sowing  and  Cultivation.  —  Sow  in  a  cool  frame,  in  either 
April  or  May,  or  continuously,  for  a  succession,  at  intervals 
during  May,  and  transplant  into  the  open  ground  in  the  usual 
manner  of  treating  lettuces ;  making  the  rows  about  eighteen 
inches  apart,  and  placing  the  plants  about  the  same  distance 
apart  in  the  rows.  The  plants  will  be  fit  for  use  early  in 
June. 

Use.  —  The  succulent  stem  is  the  part  used.  This  is  di 
vested  of  its  outer  rind,  and  either  simply  boiled,  with  a  little 
salt  in  the  water,  and  dressed  as  asparagus,  or  stewed  in 
soy,  with  salt,  pepper,  and  butter  added,  or  boiled  in  soup  as 
okra.  It  is  a  very  agreeable  and  pleasant  addition  to  the 
list  of  vegetable  esculents,  and  worthy  of  trial. 

The  plant  is  very  little  cultivated;  and  there  are  no  de 
scribed  varieties. 


PERENNIAL  PHYTOLACCA. 
Garget.     Poke.     Pigeon  Berry.     Phytolacca  decandra. 

A  hardy,  herbaceous,  perennial  plant,  common  by  road 
sides,  in  waste  places,  and  springing  up  spontaneously  on 


ANNUAL    PHYTOLACCA.  169 

newly  burned  pine-lands.  It  has  a  branching,  purplish  stem, 
five  to  seven  feet  in  height ;  and  large,  oval,  pointed,  entire 
leaves.  The  flowers  are  produced  in  July  and  August,  in 
long  clusters ;  and  are  of  a  dull-white  color.  The  fruit  con 
sists  of  a  flat,  purple,  juicy  berry ;  and  is  sometimes  used  for 
dyeing  purple. 

Soil  and  Culture.  —  It  will  thrive  in  almost  any  soil  or  situa 
tion  ;  and  can  be  easily  propagated  from  seed,  or  by  dividing 
the  roots.  The  plant  requires  little  cultivation,  and  is  so 
abundant  in  many  localities  as  to  afford  an  ample  supply  for 
the  mere  labor  of  gathering. 

Use.  —  The  young  shoots  are  eaten  early  in  the  season,  as 
a  substitute  for  asparagus,  which  they  resemble  in  taste. 
When  treated  in  the  manner  of  sea-kale,  the  flavor  of  the 
sprouts  is  scarcely  distinguishable  from  that  of  asparagus. 
The  root  has  reputed  important  medicinal  properties;  and, 
when  taken  internally,  acts  as  a  violent  emetic. 

ANNUAL  PHYTOLACCA. 

Phytolacca  esculenta. 

An  annual  species,  with  foliage  similar  to  the  foregoing. 
It  is  much  less  vigorous  and  stocky  in  habit.  The  seed 
should  be  sown  in  April,  in  drills  fifteen  inches  apart.  The 
young  shoots,  or  plants,  are  used  in  the  manner  of  the  species 
before  described. 


22 


170  CUCURBITACEOUS    PLANTS. 


CHAPTER   IV. 

CUCURBITACEOUS    PLANTS. 

The  Cucumber.  Egyptian  Cucumber.  Globe  Cucumber.  Gourd,  or 
Calabash.  The  Melon.  Musk-melon.  Persian  Melons.  Water 
melon.  Papanjay,  or  Sponge  Cucumber.  Prickly-fruited  Gherkin. 
Pumpkin.  Snake  Cucumber.  Squash. 

THE    CUCUMBER. 

Cucumis  sativus. 

THE  Cucumber  is  a  tender,  annual  plant ;  and  is  a  native  of 
the  East  Indies,  or  of  tropical  origin.  It  has  an  angular, 
creeping  stem;  large,  somewhat  heart-shaped,  leaves;  and 
axillary  staminate  or  pistillate  flowers.  The  fruit  is  cylin 
drical,  generally  elongated,  often  somewhat  angular,  smooth, 
or  with  scattering  black  or  white  spines  ;  the  flesh  is  white  or 
greenish-white,  and  is  divided  at  the  centre  of  the  fruit  into 
three  parts,  in  each  of  which  the  seeds  are  produced  in  great 
abundance.  These  seeds  are  of  an  elliptical  or  oval  form, 
much  flattened,  and  of  a  pale  yellowish- white  color.  About 
twelve  hundred  are  contained  in  an  ounce ;  and  they  retain 
their  vitality  ten  years. 

Soil  and  Culture.  —  Very  dry  and  very  wet  soils  should  be 
avoided.  Cucumbers  succeed  decidedly  best  in  warm,  moist, 
rich,  loamy  ground.  The  essentials  to  their  growth  are  heat, 
and  a  fair  proportion  of  moisture.  They  should  not  be 
planted  or  set  in  the  open  air  until  there  is  a  prospect  of  con 
tinued  warm  and  pleasant  weather ;  as,  when  planted  early, 
not  only  are  the  seeds  liable  to  decay  in  the  ground,  but  the 
young  plants  are  frequently  cut  off  by  frost. 

The  hills  should  be  five  or  six  feet  apart  in  each  direction. 


THE    CUCUMBER.  171 

Make  them  fifteen  or  eighteen  inches  in  diameter,  and  a  foot 
in  depth ;  fill  them  three-fourths  full  of  thoroughly  digested 
compost,  and  then  draw  four  or  five  inches  of  earth  over 
the  whole,  raising  the  hill  a  little  above  the  level  of  the 
ground ;  plant  fifteen  or  twenty  seeds  in  each,  cover  half  an 
inch  deep,  and  press  the  earth  smoothly  over  with  the  back 
of  the  hoe.  When  all  danger  from  bugs  and  worms  is  past, 
thin  out  the  plants  ;  leaving  but  three  or  four  of  the  strongest 
or  healthiest  to  a  hill. 

Talcing  the  Crop.  —  As  fast  as  the  cucumbers  attain  a  suit 
able  size,  they  should  be  plucked,  whether  required  for  use 
or  not.  The  imperfectly  formed,  as  well  as  the  symmetrical, 
should  all  be  removed.  Fruit,  however  inferior,  left  to  ripen 
on  the  vines,  soon  destroys  their  productiveness. 

Seed.  —  "  Cucumbers,  from  their  natural  proneness  to  im 
pregnate  each  other  when,  grown  together,  are  exceedingly 
difficult  to  keep  true  to  their  original  points  of  merit ; "  and 
consequently,  to  retain  any  variety  in  its  purity,  it  must  be 
grown  apart  from  all  other  sorts.  When  a  few  seeds  are 
desired  for  the  vegetable  garden,  two  or  three  of  the  finest- 
formed  cucumbers  should  be  selected  early  in  the  season,  and 
allowed  to  ripen  on  the  plants.  In  September,  or  when  fully 
ripe,  cut  them  open,  take  out  the  seeds,  and  allow  them  to 
stand  a  day  or  two,  or  until  the  pulp  attached  to  them  begins 
to  separate ;  when  they  should  be  washed  clean,  thoroughly 
dried,  and  packed  away  for  future  use. 

For  Pickling.  —  The  land  for  raising  cucumbers  for  pick 
ling  may  be  either  swarded  or  stubble ;  but  it  must  be  in 
good  condition,  and  such  as  is  not  easily  affected  by  drought. 
It  should  be  deeply  ploughed,  and  the  surface  afterwards 
made  fine  and  friable  by  being  thoroughly  harrowed.  The 
hills  should  be  six  feet  apart,  and  are  generally  formed  by 
furrowing  the  land  at  this  distance  in  each  direction.  Ma 
nure  the  hills  with  well-digested  compost,  level  off,  draw  over 
a  little  fine  earth,  and  the  land  is  ready  for  planting. 


172  CUCURBITACEOUS    PLANTS. 

This  may  be  done  at  any  time  from  the  middle  of  June  to 
the  first  week  in  July.  The  quantity  of  seed  allowed  to  an 
acre  varies  from  three-fourths  of  a  pound,  upwards.  In 
most  cases,  growers  seed  very  liberally,  to  provide  against  the 
depredation  of  worms  and  bugs ;  usually  putting  six  or  eight 
times  as  many  seeds  in  a  hill  as  will  be  really  required  for  the 
crop.  When  the  plants  are  well  established  and  beyond  danger, 
the  field  is  examined,  and  the  hills  thinned  to  three  or  four 
plants ;  or,  where  there  is  a  deficiency  of  plants,  replanted. 

As  fast  as  the  cucumbers  attain  the  proper  size,  they  should 
be  plucked ;  the  usual  practice  being  to  go  over  the  planta 
tion  daily.  In  gathering,  all  the  fruit  should  be  removed,  — 
the  misshapen  and  unmarketable,  as  well  as  those  which  are 
well  formed ;  for,  when  any  portion  of  the  crop  is  allowed  to 
remain  and  ripen,  the  plants  become  much  less  productive. 

In  favorable  seasons,  and  under  .a  high  state  of  cultivation, 
a  hundred  and  twenty-five  thousand  are  obtained  from  an 
acre ;  while,  under  opposite  conditions,  the  crop  may  not 
exceed  fifty  thousand.  The  average  price  is  about  a  dollar 
and  twenty-five  cents  per  thousand. 

Varieties.  — 

EARLY  CLUSTER. 
Early  Green  Cluster. 

A  very  popular,  early  cucumber,  producing  its  fruit  in 
clusters  near  the  root  of  the  plant :  whence  the  name.  The 
plant  is  healthy,  hardy,  and  vigorous  ;  fruit  comparatively 
short  and  thick.  Its  usual  length  is  about  five  inches,  and  its 
diameter  about  two  inches ;  skin  prickly,  green,  —  at  the 
blossom-end,  often  paler,  or  nearly  white,  —  brownish-yellow 
when  ripe ;  flesh  white,  seedy,  tender,  and  well  flavored, 
but  less  crispy  or  brittle  than  that  of  many  other  varieties. 

It  is  a  good  early  garden  sort,  and  is  very  productive  ;  but 
is  not  well  adapted  for  pickling,  on  account  of  the  soft  and 
seedy  character  of  its  flesh. 


THE  CUCUMBER.  173 

EARLY  FRAME. 
Short  Green. 

One  of  the  oldest  of  the  garden  sorts,  justly  styled  a 
standard  variety.  Plant  healthy  and  vigorous,  six  to  ten  feet 
in  length ;  fruit  straight  and  well  formed,  five  inches  and  a 
half  long,  and  two  inches  and  a  half  in  diameter ;  skin  deep- 
green,  paler  at  the  blossom -end,  changing  to  clear  yellow  as 
it  approaches  maturity,  and,  when  fully  ripe,  of  a  yellowish, 
russet-brown  color;  flesh  greenish-white,  rather  seedy,  but 
tender,  and  of  an  agreeable  flavor.  It  is  a  few  days  later 
than  the  Early  Cluster. 

The  variety  is  universally  popular,  and  is  found  in  almost 
every  vegetable  garden.  It  is  also  very  productive  ;  succeeds 
well,  whether  grown  in  open  culture  or  under  glass ;  and,  if 
plucked  while  young  and  small,  makes  an  excellent  pickle. 

EARLY  RUSSIAN. 

This  comparatively  new  variety  resembles,  in  some  respects, 
the  Early  Cluster.  Fruit  from  three  to  four  inches  in  length, 
an  inch  and  a  half  or  two  inches  in  diameter,  and  generally 
produced  in  pairs  ;  flesh  tender,  crisp,  and  well  flavored. 
When  ripe,  the  fruit  is  deep-yellow  or  yellowish-brown. 

Its  merits  are  its  hardiness,  extreme  earliness,  and  great 
productiveness.  It  comes  into  use  nearly  ten  days  in  advance 
of  the  Early  Cluster,  and  is  the  earliest  garden  variety  now 
cultivated.  Its  small  size  is,  however,  considered  an  objec 
tion  ;  and  some  of  the  larger  kinds  are  generally  preferred  for 
the  main  crop. 

LONDON  LONG  GREEN.     M'Int. 

Fruit  about  a  foot  in  length,  tapering  towards  the  extremi 
ties  ;  skin  very  deep-green  while  the  fruit  is  young,  yellow 
when  it  is  ripe  ;  flesh  greenish-white,  firm,  and  crisp ;  flavor 
good. 


174  CUCURBITACEOUS    PLANTS. 

This  variety  is  nearly  related  to  the  numerous  prize  sorts 
which  in  England  are  cultivated  under  glass,  and  forced 
during  the  winter.  There  is  little  permanency  in  the  slight 
variations  of  character  by  which  they  are  distinguished  ;  and 
old  varieties  are  constantly  being  dropped  from  the  catalogues, 
and  others,  with  different  names,  substituted.  Amongst  the 
most  prominent  of  these  sub-varieties  are  the  following  :  — 

Carter's  Superior.  —  Recently  introduced.  Represented  as 
one  of  the  largest  and  finest  of  the  forcing  varieties. 

Conqueror  of  the  West.  —  Eighteen  to  twenty  inches  in 
length.  It  is  a  fine  prize  sort,  and  succeeds  well  in  open 
culture. 

OuthiWs  Black  Spine.  —  Six  to  nine  inches  in  length, 
hardy,  early,  and  productive.  An  excellent  sort  for  starting 
in  a  hot-bed.  Fruit  very  firm  and  attractive. 

The  Doctor.  —  Sixteen  to  eighteen  inches  in  length,  and 
contracted  towards  the  stem  in  the  form  of  a  neck.  In  favora 
ble  seasons,  it  will  attain  a  good  size,  if  grown  in  the  open 
ground.  Crisp,  tender,  and  well  flavored. 

Egglestons  Conqueror.  —  "  Very  prolific,  good  for  forcing, 
of  fine  flavor,  hardy,  and  a  really  useful  sort.  Specimens 
have  been  grown  measuring  twenty-eight  inches  in  length, 
nine  inches  and  a  half  in  circumference,  and  weighing  five 
pounds." 

Flanigan's  Prize.  —  An  old,  established  variety ;  having 
been  grown  in  England  upwards  of  thirty  years.  Length 
fifteen  inches. 

Hunter's  Prolific.  —  Length  eighteen  inches.  Very  crisp 
and  excellent,  but  requires  more  heat  than  most  other  varie 
ties.  Spines  white ;  fruit  covered  with  a  good  bloom,  and 
not  liable  to  turn  yellow  at  the  base. 

Improved  Sion  House.  —  This  variety  has  received  many 
prizes  in  England.  Not  only  is  it  well  adapted  for  the  sum 
mer  crop,  but  it  succeeds  remarkably  well  when  grown  under 
glass. 


THE    CUCUMBER.  175 

Irishman.  —  Length  twenty- two  to  twenty-five  inches. 
Handsome,  and  excellent  for  exhibition. 

Lord  Kenyan's  Favorite.  —  Length  twelve  to  eighteen 
inches.  A  fine  sort  for  winter  forcing. 

Manchester  Prize.  —  This,  like  the  Nepal,  is  one  of  the 
largest  of  the  English  greenhouse  prize  varieties.  It  some 
times  measures  two  feet  in  length,  and  weighs  twelve  pounds. 
In  favorable  seasons,  it  will  attain  a  large  size  in  open  culture, 
and  sometimes  perfect  its  seed. 

Nepal.  —  One  of  the  largest  of  all  varieties  ;  length  about 
twenty-four  inches  ;  weight  ten  to  twelve  pounds. 

Norman's  Stitchworth-Parlc  Hero.  —  A  recently  introduced 
variety,  hardy,  long,  handsome,  very  prolific,  and  fine  fla 
vored. 

Old  Sion  House.  —  Length  about  nine  inches.  This  is  a 
well-tried,  winter,  forcing  variety.  Like  the  Improved  Sion 
House,  it  also  succeeds  well  in  open  culture.  Quality  good, 
though  the  extremities  are  sometimes  bitter. 

Prize-fighter.  —  Length  about  sixteen  inches.  Good  for 
the  summer  crop  or  for  exhibition. 

Rifleman.  —  This  variety  is  described  as  one  of  the  best 
prize  cucumbers.  It  has  a  black  spine ;  always  grows  very 
even  from  stem  to  point,  with  scarcely  any  handle  ;  carries  its 
bloom  well ;  keeps  a  good  fresh  color ;  and  is  not  liable  to 
turn  yellow  as  many  other  sorts.  Length  twenty-four 
to  twenty-eight  inches.  An  abundant  bearer. 

Ringleader.  —  A  prominent  prize  sort,  about  fifteen  inches 
in  length.  It  succeeds  well,  whether  grown  under  glass  or  in 
the  open  ground. 

Roman  Emperor.  —  Length  twelve  to  fifteen  inches. 

Southgate.  —  This  variety  has  been  pronounced  the  most 
productive,  and  the  best  for  forcing,  of  all  the  prize  sorts. 
It  is  not  so  late  as  many  of  the  English  varieties,  and  will 
frequently  succeed  well  if  grown  in  the  open  ground. 

Victory  of  Bath.  —  Length  about  seventeen  inches.  Well 
adapted  for  forcing  or  for  the  general  crop. 


176  CUCURBITACEOUS    PLANTS. 


LONG  GREEN  PRICKLY. 
Long  Prickly.    Early  Long  Green  Prickly. 

This  is  a  large-sized  variety,  and  somewhat  later  than  the 
White-spined.  The  plant  is  a  strong  grower,  and  the  foliage 
of  a  deep-green  color;  the  fruit  is  about  seven  inches  in 
length,  straight,  and  generally  angular ;  skin  dark-green, 
changing  to  yellow  as  the  fruit  approaches  maturity,  —  when 
fully  ripe,  it  is  reddish-brown,  and  is  often  reticulated  about 
the  insertion  of  the  stem ;  prickles  black ;  flesh  white,  some 
what  seedy,  but  crisp,  tender,  and  well  flavored. 

The  Long  Green  Prickly  is  hardy  and  productive  ;  makes 
a  good  pickle,  if  plucked  while  young ;  and  is  well  deserving 
of  cultivation.  It  differs  from  the  London  Long  Green  and 
the  Long  Green  Turkey  in  its  form,  which  is  much  thicker 
in  proportion  to  its  length ;  and  also  in  the  character  of  its 
flesh,  which  is  more  pulpy  and  seedy. 

LONG  GREEN  TURKEY. 
Extra  Long  Green  Turkey. 

A  distinct  and  well-defined  variety;  when  full  grown,  some 
times  measuring  nearly  eighteen  inches  in  length.  Form 
long  and  slender,  contracted  towards  the  stem  in  the  form  of 
a  neck,  and  swollen  towards  the  opposite  extremity;  seeds 
few,  and  usually  produced  nearest  the  blossom-end.  The 
neck  is  generally  solid.  While  the  fruit  is  young,  the  skin  is 
deep-green ;  afterwards  it  changes  to  clear  yellow,  and  finally 
assumes  a  rusty-yellow  or  yellowish-brown.  Flesh  remarka 
bly  firm  and  crisp ;  exceeding,  in  these  respects,  that  of  any 
other  variety.  Very  productive  and  excellent. 

Its  remarkably  firm  and  crispy  flesh,  and  the  absence  of 
seeds,  render  it  serviceable  for  the  table  after  it  has  reached 
a  very  considerable  size.  For  the  same  reasons,  it  may  be 
pickled  at  a  stage  of  its  growth  when  other  more  seedy  and 
pulpy  sorts  would  be  comparatively  worthless. 


THE  CUCUMBER.  177 

SHORT  PRICKLY. 
Short  Green  Prickly.     Early  Short  Green  Prickly. 

This  variety  somewhat  resembles  the  Long  Prickly ;  but  it 
is  shorter,  and  proportionally  thicker.  Its  length,  when 
suitable  for  use,  is  about  four  inches.  Skin  prickly,  green, 
changing  to  yellow  at  maturity ;  flesh  transparent  greenish- 
white,  rather  seedy,  but  tender,  crisp,  and  fine  flavored. 

The  variety  is  very  hardy  and  productive,  comes  early  into 
fruit,  and  is  one  of  the  best  for  pickling.  It  is  a  few  days 
later  than  the  Early  Cluster. 

UNDERWOOD'S  SHORT  PRICKLY. 

This  is  an  improved  variety  of  the  common  Short  Prickly, 
and  is  the  best  of  all  the  sorts  for  extensive  cultivation  for 
pickling.  The  plant  is  hardy  and  productive.  The  fruit, 
when  young,  is  very  symmetrical,  and  of  a  fine  deep-green 
color.  Its  flesh  is  characterized  by  extraordinary  crispness 
and  solidity.  When  more  advanced,  the  color  becomes 
paler,  and  the  flesh  more  soft  and  seedy.  The  fruit,  at  ma 
turity,  is  yellow. 

WHITE  SPANISH. 

The  form  of  this  variety  is  similar  to  that  of  the  White- 
spined.  The  fruit  measures  about  five  inches  in  length,  two 
inches  in  diameter,  and  is  generally  somewhat  ribbed.  When 
suitable  for  use,  the  skin  is  white ;  a  characteristic  by  which 
the  variety  is  readily  distinguished  from  all  others.  The 
flesh  is  crisp,  tender,  and  well  flavored.  At  maturity,  the 
fruit  is  yellow. 

WHITE- SPINED. 

Early  "White- spined.     New-York  Market. 

This  very  distinct  variety  is  extensively  grown  for  market 
ing,  both  at  the  North  and  South.  The  plants  grow  from  six 

23 


178  CUCURBITACEOUS    PLANTS. 

to  ten  feet  in  length ;  and,  like  those  of  the  Early  Frame,  are 
of  a  healthy,  luxurious  habit.  The  fruit  is  of  full  medium 
size,  straight,  and  well  formed  ;  about  six  inches  in  length,  and 
two  inches  and  a  half  in  diameter.  Skin  deep-green ;  pric 
kles  white  ;  flesh  white,  tender,  crispy,  and  of  remarkably  fine 
flavor.  As  the  fruit  ripens,  the  skin  gradually  becomes  paler ; 
and,  when  fully  ripe,  is  nearly  white  :  by  which  peculiarity, 
in  connection  with  its  white  spines,  the  variety  is  always 
readily  distinguishable. 

The  White- spined  is  one  of  the  best  sorts  for  the  table  ;  and 
is  greatly  prized  by  market-men  on  account  of  its  color,  which 
is  never  changed  to  yellow,  though  kept  long  after  being 
plucked.  It  is  generally  thought  to  retain  its  freshness 
longer  than  any  other  variety,  and  consequently  to  be  well 
fitted  for  transporting  long  distances ;  though,  on  account  of 
its  peculiar  color,  the  freshness  may  be  less  real  than  appa 
rent. 

For  the  very  general  dissemination  of  this  variety,  the 
public  are,  in  a  great  degree,  indebted  to  the  late  I.  P.  Rand, 
Esq.,  of  Boston,  whose  integrity  as  a  merchant,  and  whose 
skill  as  a  practical  vegetable  cultivator  and  horticulturist,  will 
be  long  remembered. 


EGYPTIAN  CUCUMBER. 

Hairy  Cucumber.     Round-leaved  Egyptian.     Concombre  chate.   Vil. 
Cucumis  chate. 

This  is  a  tender,  annual  plant,  with  an  angular,  creeping 
stem,  and  alternate,  somewhat  heart-shaped,  leaves.  The 
flowers  are  axillary,  about  an  inch  in  diameter,  and  of  a  pale- 
yellow  color ;  the  fruit  is  small,  oblong,  and  very  hairy. 

It  is  of  little  value  as  an  esculent,  and  is  rarely  cultivated. 
The  fruit  is  sometimes  eaten  in  its  green  state,  and  also  when 
cooked.  According  to  Duchesne,  the  Egyptians  prepare  from 
the  pulp  a  very  agreeable  and  refreshing  beverage. 

Plant  and  cultivate  as  directed  for  melons  or  cucumbers. 


CALABASH,    OR    COMMON    GOURD.  179 


GLOBE  CUCUMBER. 

Concombre  des  prophetes.    ViL     Cucumis  prophetarum. 

A  tender  annual  from  Arabia.  Stem  slender,  creeping, 
and  furnished  with  tendrils,  or  claspers.  The  leaves  are 
about  three  inches  in  diameter,  five-lobed,  and  indented  on 
the  borders ;  the  flowers  are  axillary,  yellow,  and  nearly 
three-fourths  of  an  inch  in  diameter  ;  the  fruit  is  round, 
and  rarely  measures  an  inch  in  thickness ;  skin  striped  with 
green  and  yellow,  and  thickly  set  with  rigid  hairs,  or  bristles ; 
the  seeds  are  small,  oval,  flattened,  and  of  a  yellowish  color. 

Planting  and  Culture.  —  The  seeds  should  be  planted  at 
the  time  of  planting  cucumbers  or  melons,  in  hills  four  or  five 
feet  apart,  and  covered  about  half  an  inch  deep.  Thin  to  two 
or  three  plants  to  a  hill. 

Use.  —  The  fruit  is  sometimes  eaten  boiled ;  but  is  gene 
rally  pickled  in  its  green  state,  like  the  common  cucumber. 

As  a  table  vegetable,  it  is  comparatively  unimportant,  and 
not  worthy  of  cultivation. 


CALABASH,  OR  COMMON  GOURD. 

Bottle  Gourd.     Cucurbita  lagenaria. 

The  Calabash,  or  Common  Gourd,  is  a  climbing  or  creeping 
annual  plant,  frequently  more  than  twenty  feet  in  height  or 
length.  The  leaves  are  large,  round,  heart-shaped,  very  soft 
and  velvety  to  the  touch,  and  emit  a  peculiar,  musky  odor, 
when  bruised  or  roughly  handled.  The  flowers,  which  are 
produced  on  very  long  stems,  are  white,  and  nearly  three 
inches  in  diameter.  They  expand  towards  evening,  and  re 
main  in  perfection  only  a  few  hours ;  as  they  are  generally 
found  drooping  and  withering  on  the  ensuing  morning.  The 
young  fruit  is  hairy,  and  quite  soft  and  tender ;  but,  when 


180  CUCURBITACEOUS    PLANTS. 

ripe,  the  surface  becomes  hard,  smooth,  and  glossy.  The 
seeds  are  five-eighths  of  an  inch  in  length,  somewhat  quad 
rangular,  of  a  fawn-yellow  color,  and  retain  their  vitality  five 
years.  About  three  hundred  are  contained  in  an  ounce. 

Cultivation.  —  The  seeds  are  planted  at  the  same  time  and 
in  the  same  manner  as  those  of  the  Squash.  The  Gourd  suc 
ceeds  best  when  provided  with  a  trellis,  or  other  support,  to 
keep  the  plant  from  the  ground ;  as  the  fruit  is  best  developed 
in  a  pendent  or  hanging  position. 

Use.  —  The  fruit,  while  still  young  and  tender,  is  some 
times  pickled  in  vinegar,  like  cucumbers.  At  maturity,  the 
flesh  is  worthless  :  but  the  shells,  which  are  very  hard,  light, 
and  comparatively  strong,  are  used  as  substitutes  for  bas 
kets  ;  and  are  also  formed  into  water-dippers,  and  various 
other  articles  both  useful  and  ornamental.  The  varieties  are 
as  follow :  — 

BOTTLE  GOURD.     Vil. 

Fruit  about  a  foot  in  length,  contracted  at  the  middle, 
largest  at  the  blossom-end,  but  swollen  also  at  the  part  next 
the  stem. 

There  is  a  sub-variety,  very  much  larger;  but  it  is  also 
later. 

HERCULES  CLUB. 
Courge  Massue  d'Hercule.   Vil. 

Fruit  very  long.  Specimens  are  frequently  produced 
measuring  upwards  of  five  feet  in  length.  It  is  smallest 
towards  the  stem,  and  increases  gradually  in  size  towards  the 
opposite  extremity,  which  is  rounded,  and  near  which,  in  its 
largest  diameter,  it  measures  from  four  to  five  inches.  Its 
form  is  quite  peculiar,  and  is  not  unlike  that  of  a  massive 
club :  whence  the  name. 

It  is  frequently  seen  at  horticultural  and  agricultural  shows ; 
and,  though  sometimes  exhibited  as  a  "  cucumber,"  has  little 


THE    MELON.  181 

or  no  value  as  an  esculent,  and  must  be  considered  much 
more  curious  than  useful.  It  is  of  a  pea-green  color  while 
growing,  and  the  skin  is  then  quite  soft  and  tender ;  but,  like 
the  other  varieties,  the  surface  becomes  smooth,  and  the  skin 
very  hard  and  shell-like,  at  maturity. 

POWDER-HORX. 
Courge  Poire  &  Poudre.    Vil. 

Fruit  long  and  slender,  broadest  at  the  base,  tapering  to 
wards  the  stem,  and  often  more  or  less  curved.  In  its 
general  form,  it  resembles  a  common  horn,  as  implied  by  the 
name.  Its  usual  length  is  twelve  or  fourteen  inches  ;  and  its 
largest  diameter,  nearly  three  inches. 

SIPHON  GOURD. 
Courge  Siphon.    Vil. 

Fruit  rounded,  and  flattened  at  the  blossom-end ;  then  sud 
denly  contracted  to  a  long,  slender  neck.  The  latter  often 
bends  or  turns  suddenly  at  nearly  a  right  angle ;  and,  in  this 
form,  the  fruit  very  much  resembles  a  siphon.  Pea-green 
while  young,  pale-green  when  mature.  Shell  thick  and 
hard. 


THE    MELON. 

Of  the  Melon,  there  are  two  species  in  general  cultiva 
tion,  —  the  Musk-melon  (  Cucumis  melo)  and  the  Water-melon 
(Cucurbiia  citndlvt);  each,  however,  including  many  varieties. 
Like  the  Squash,  they  are  tender,  annual  plants,  of  tropical 
origin,  and  only  thrive  well  in  a  warm  temperature.  "  The 
climate  of  the  Middle  and  Southern  States  is  remarkably  fa 
vorable  for  them ;  indeed,  far  more  so  than  that  of  England, 
France,  or  any  of  the  temperate  portions  of  Europe.  Conse 
quently,  melons  are  raised  as  field  crops  by  market-gardeners  : 
and,  in  the  month  of  August,  the  finest  citrons  or  green-fleshed 


182  CUCURBIT ACEOUS    PLANTS. 

melons  may  be  seen  in  the  markets  of  New  York  and  Phila 
delphia  in  immense  quantities ;  so  abundant,  in  most  seasons, 
as  frequently  to  be  sold  at  half  a  dollar  per  basket,  contain 
ing  nearly  a  bushel  of  fruit.  The  warm,  dry  soils  of  Long 
Island  and  New  Jersey  are  peculiarly  favorable  to  the  growth 
of  melons ;  and,  even  at  low  prices,  the  product  is  so  large, 
that  this  crop  is  one  of  the  most  profitable."  —  Downing. 

Through  the  extraordinary  facilities  now  afforded  by  rail 
roads  and  ocean  steam-navigation,  the  markets  of  all  the 
cities  and  large  towns  of  the  northern  portions  of  the  United 
States,  and  even  of  the  Canadas,  are  abundantly  supplied 
within  two  or  three  days  from  the  time  of  gathering  :  and 
they  are  retailed  at  prices  so  low,  as  to  allow  of  almost  uni 
versal  consumption  ;  well-ripened  and  delicious  green-fleshed 
citron-melons  being  often  sold  from  six  to  ten  cents  each. 

Soil  and  Cultivation.  —  Both  the  Musk  and  the  Water 
Melon  thrive  best  in  a  warm,  mellow,  rich,  sandy  loam,  and 
in  a  sheltered  exposure.  After  thoroughly  stirring  the  soil 
by  ploughing  or  spading,  make  the  hills  six  or  seven  feet 
apart  in  each  direction.  Previous  to  planting,  these  hills 
should  be  prepared  as  directed  for  the  Squash ;  making  them 
a  foot  and  a  half  or  two  feet  in  diameter,  and  twelve  or 
fifteen  inches  in  depth.  Thoroughly  incorporate  at  the  bot 
tom  of  the  hill  a  quantity  of  well-digested  compost,  equal  to 
three-fourths  of  the  earth  removed ;  and  then  add  sufficient 
fine  loam  to  raise  the  hill  two  or  three  inches  above  the  sur 
rounding  level.  On  the  top  of  the  hill  thus  formed,  plant 
twelve  or  fifteen  seeds ;  and,  when  the  plants  are  well  up, 
thin  them  out  from  time  to  time  as  they  progress  in  size. 
Finally,  when  all  danger  from  bugs  and  other  insect  depreda 
tors  is  past,  leave  but  two  or  three  of  the  most  stocky  and 
promising  plants  to  a  hill.  When  the  growth  is  too  luxuri 
ant,  many  practise  pinching  or  cutting  off  the  leading  shoots ; 
and,  when  the  young  fruit  sets  in  too  great  numbers,  a  portion 
should  be  removed,  both  for  the  purpose  of  increasing  the 


THE    MUSK-MELON.  183 

size  and  of  hastening  the  maturity  of  those  remaining. 
"  Keep  the  fruit  from  being  injured  by  lying  on  the  ground  ; 
and  if  slate,  blackened  shingles,  or  any  dry,  dark  material, 
be  placed  beneath  it,  by  attraction  of  the  sun's  rays,  the  fruit 
will  ripen  earlier  and  better." 

The  striped  bug  (Galereuca  vittata)  is  the  most  serious 
enemy  with  which  the  young  melon-plants  have  to  contend. 
Gauze  vine-shields,  though  the  most  expensive,  are  unques 
tionably  the  most  effectual  preventive.  Boxes  either  round 
or  square,  twelve  or  fifteen  inches  in  depth,  and  entirely 
uncovered  at  the  top,  if  placed  over  the  hills,  will  be  found 
useful  in  protecting  the  plants.  The  flight  of  the  bug  being 
generally  nearly  parallel  with  the  surface  of  the  ground, 
very  few  will  find  their  way  within  the  boxes,  if  of  the  depth 
required.  Applications  of  guano,  ashes,  dilutions  of  oil-soap, 
and  plaster  of  Paris,  applied  while  the  plants  are  wet,  will  be 
found  of  greater  or  less  efficacy  in  their  protection.  The 
pungent  smell  of  guano  is  said  to  prevent  the  depredation  of 
the  flea-beetle,  which,  in  many  localities,  seriously  injures  the 
plants  early  in  the  season,  through  its  attacks  on  the  seed- 
leaves. 


THE  MUSK-MELON. 

Cucumis  melo. 

Plant  running,  —  varying  in  length  from  five  to  eight 
feet ;  leaves  large,  angular,  heart-shaped,  and  rough  on  the 
upper  and  under  surface ;  flowers  yellow,  one-petaled,  five- 
pointed,  and  about  an  inch  in  diameter ;  seeds  oval,  flat, 
generally  yellow,  but  sometimes  nearly  white,  about  four- 
tenths  of  an  inch  in  length,  and  three-sixteenths  of  an  inch 
in  breadth,  —  the  size,  however,  varying  to  a  considerable 
extent  in  the  different  varieties.  An  ounce  contains  from 
nine  hundred  to  eleven  hundred  seeds ;  and  they  retain  their 
germinative  properties  from  eight  to  ten  years. 


184  CUCURBITACEOUS    PLANTS. 

Varieties.  —  These  are  exceedingly  numerous,  in  conse 
quence  of  the  great  facility  with  which  the  various  kinds 
intermix,  or  hybridize.  Varieties  are,  however,  much  more 
easily  produced  than  retained  :  consequently,  old  names  are 
almost  annually  discarded  from  the  catalogues  of  seedsmen 
and  gardeners ;  and  new  names,  with  superior  recommenda 
tions,  offered  in  their  stead.  The  following  list  embraces 
most  of  the  kinds  of  much  prominence  or  value  now  culti 
vated  either  in  Europe  or  this  country :  — 

BEECHWOOD. 

Fruit  nearly  spherical,  but  rather  longer  than  broad,  — 
usually  five  or  six  inches  in  diameter ;  skin  greenish-yellow, 
thickly  and  regularly  netted ;  flesh  green,  melting,  sugary, 
and  excellent.  An  early  and  fine  variety. 

BLACK-ROCK  CANTALOUPE.     Loud. 

A  large-fruited,  late  variety ;  form  variable,  but  generally 
round,  and  flattened  at  the  ends ;  size  large,  —  ten  inches  in 
diameter,  eight  inches  deep,  and  weighing  eight  or  ten 
pounds.  The  skin  varies  in  color  from  grayish-green  to  deep- 
green;  becomes  yellow  at  maturity,  and  is  thickly  spread 
with  knobby  bunches,  or  small  protuberances.  Rind  very 
thick ;  flesh  reddish-orange,  melting,  and  sugary.  It  requires 
a  long  season  for  its  full  perfection. 

CHRISTIANA. 

This  variety  was  originated  by  the  late  Capt.  Josiah  Lovett, 
of  Beverly,  Mass.  Form  roundish  ;  size  rather  small,  —  ave 
rage  specimens  measuring  nearly  the  same  as  the  Green  Citron ; 
skin  yellowish-green  ;  flesh  yellow,  sweet,  juicy,  and  of  good 
quality.  Its  early  maturity  is  its  principal  recommendation  ; 
the  Green  Citron,  Nutmeg,  and  many  other  varieties,  surpass 
ing  it  in  firmness  of  flesh,  sweetness,  and  general  excellence. 

It  would  probably  ripen  at  the  North,  or  in  short  seasons, 
when  other  sorts  generally  fail. 


THE    MUSK-MELON.  185 

CITRON. 
Green-fleshed  Citron.     Green  Citron. 

Fruit  nearly  round,  but  flattened  slightly  at  the  ends,  — 
deeply  and  very  regularly  ribbed ;  size  medium,  or  rather 
small,  —  average  specimens 
measuring  about  six  inches 
in  diameter,  and  five  inches 
and  a  half  in  depth ;  skin 
green,  and  thickly  netted, 
—  when  fully  mature,  the 
green  becomes  more  soft  and 
mellow,  or  of  a  yellowish 
shade  ;  flesh  green,  quite 
thick,  very  juicy,  and  of  the  Green  citron  Melon- 

richest  and  most  sugary  flavor.  It  is  an  abundant  bearer, 
quite  hardy,  and  remarkably  uniform  in  its  quality.  It  is 
deservedly  the  most  popular  as  a  market  sort ;  and  for  cultiva 
tion  for  family  use,  every  thing  considered,  has  few  superiors. 

In  common  with  the  Carolina  Water-melon,  the  Green 
Citron  is  extensively  grown  at  the  South  for  shipping  to  the 
northern  portions  of  the  United  States ;  appearing  in  the  mar 
kets  of  New  York  and  Boston  three  or  four  weeks  in  advance 
of  the  season  of  those  raised  in  the  same  vicinity  in  the  open 
ground. 

EARLY  CANTALOUPE. 

This  variety  possesses  little  merit  aside  from  its  very  early 
maturity.  It  is  a  roundish  melon,  flattened  a  little  at  the 
ends,  ribbed,  and  of  comparatively  small  size  ;  usually 
measuring  about  five  niches  in  diameter.  Skin  yellowish, 
often  spotted  with  green,  and  sometimes  a  little  warty ; 
rind  quite  thick;  flesh  reddish-orange,  sweet,  and  of  good 
flavor. 

It  is  exceedingly  variable  in  size,  form,  and  color. 

24 


186  CUCURBITACEOUS    PLANTS. 


HARDY  RIDGE.     Loud. 

Fruit  rather  small,  round,  depressed,  strongly  ribbed,  and 
irregularly  warted  all  over  its  surface  ;  skin  dull  yellow,  mot 
tled  with  dull  green;  flesh  an  inch  thick,  bright  orange-red, 
sweet,  and  well  flavored ;  rind  thick ;  weight  from  three  to 
four  pounds.  Not  an  early,  but  a  productive  variety. 


LARGE-RIBBED  NETTED. 

Common  Musk-melon. 

Fruit  very  large,  oval,  strongly  ribbed ;  skin  yellow,  very 
thickly  netted,  sometimes  so  closely  as  to  cover  nearly  the 

entire  surface ;  flesh  salmon- 
yellow,  remarkably  thick 
and  sweet,  but  not  fine 
grained  or  melting,  when 
compared  with  the  more  re 
cent  and  improved  varie 
ties. 

Hardy    and     productive. 

Large  Netted  Musk-mcion.  In  good  soil  and  favorable 

seasons,  the  fruit  sometimes  attains  a  length  of  fifteen  inches, 
and  weighs  upwards  of  twenty  pounds. 

MUNROE'S  GREEN  FLESH.     Vil. 

A  comparatively  new  variety.  The  fruit  is  nearly  spheri 
cal,  but  tapers  slightly  towards  the  stem,  and  is  rather  regu 
larly  as  well  as  distinctly  ribbed.  Its  diameter  is  about  five 
inches.  Cicatrix  large ;  skin  greenish-yellow,  thickly  and 
finely  netted  over  the  entire  surface ;  rind  thin ;  flesh  green, 
remarkably  transparent,  comparatively  thick,  very  melting, 
and  highly  perfumed. 


THE    MUSK-MELON.  187 


NUTMEG. 

Fruit  oval,  regularly  but  faintly  ribbed,  eight  or  nine  inches 
in  length,  and  about  six  inches  in  its  broadest  diameter ;  skin 
pale-green,  and  very  thickly  netted ;  rind  thin ;  flesh  light- 
green,  rich,  sweet,  melting,  and  highly  perfumed. 

The  Nutmeg  Melon  has  been  long  in  cultivation,  and  is 
almost  everywhere  to  be  found  in  the  vegetable  garden, 
though  seldom  in  a  perfectly  unmixed  state.  When  the 
variety  is  pure,  and  the  fruit  perfectly  ripened,  it  is  of  most 
delicious  excellence,  and  deservedly  ranked  as  one  of  "  the 
best." 

ORANGE  CANTALOUPE. 

An  oval  variety,  about  six  inches  in  length  by  five  inches 
in  diameter,  rather  prominently  ribbed.  Skin  yellow,  mar 
bled  with  green,  thickly  netted  about  the  stem,  and  sparsely 
so  over  the  remainder  of  the  surface ;  rind  thick ;  flesh 
reddish- orange,  sweet,  highly  perfumed,  and  of  good  flavor. 
Very  early  and  productive. 

PINE-APPLE. 

Form  roundish,  inclining  to  oval,  either  without  ribs  or 
with  rib-marking,  very  faintly  defined ;  size  small,  —  the 
average  diameter  being  about  five  inches  and  a  half;  skin 
olive-green,  with  net-markings  more  or  less  abundant ;  rind 
thin ;  flesh  green,  melting,  sweet,  and  perfumed.  Season  early. 

It  is  an  excellent  sort,  easily  grown,  and  very  productive. 

PRESCOTT  CANTALOUPE.     Vil. 

Fruit  generally  somewhat  flattened,  but  variable  in  form, 
deeply  ribbed ;  size  large, — well-grown  specimens  measuring 
eight  or  ten  inches  in  diameter,  and  weighing  from  seven  to 
nine  pounds ;  skin  thickly  covered  with  small  tubercles ;  color 
varying  from  grayish-green  to  clear-green,  more  or  less  deep, 


188  CUCURBITACEOUS    PLANTS. 

changing  to  yellow  at  maturity ;  rind  very  thick ;  flesh  orange- 
red,  sugary  and  melting,  and  of  delicious  flavor. 

There  are  numerous  sub-varieties,  as  grown  by  different 
gardeners,  varying  somewhat  in  form,  color,  and  time  of  ma 
turity  ;  all,  however,  corresponding  nearly  with  the  above 
description,  though  known  by  different  names,  as  the  "  White," 
"Gray,"  "Black,"  "Prescott,"  &c.  Much  esteemed  in 
France,  and  extensively  grown  by  market-gardeners  in  the 
vicinity  of  Paris. 

SKILLMAN'S  FINE-NETTED. 

This  variety  much  resembles  the  Pine-apple.  Form 
rounded,  flattened  slightly  at  the  ends ;  flesh  green,  sugary, 
melting,  and  excellent.  It  has  been  pronounced  "  the  earliest 
of  the  green-fleshed  sorts." 

VICTORY  OF  BATH. 

A  recently  introduced  variety  of  English  origin.  Fruit 
egg-shaped,  faintly  ribbed,  rounded  at  the  blossom-end,  and 
slightly  contracted  towards  the  stem,  —  at  the  insertion  of 
which,  it  is  flattened  to  a  small,  plane  surface  ;  size  medium, 
—  about  six  inches  deep,  and  five  inches  in  diameter;  skin 
green,  clouded  with  yellow,  and  sparsely  covered  with  fine 
net-markings ;  skin  thin ;  flesh  green. 


PERSIAN   MELONS.     Trans. 

These  differ  remarkably  from  the  varieties  commonly  culti 
vated.  They  are  destitute  of  the  thick,  hard  rind  which 
characterizes  the  common  sorts,  and  which  renders  so  large  a 
portion  of  the  fruit  useless.  On  the  contrary,  the  Persian 
melons  are  protected  by  a  skin  so  thin  and  delicate,  that  they 
are  subject  to  injury  from  causes  that  would  produce  no  per 
ceptible  effect  on  the  sorts  in  general  cultivation.  As  a  class, 


THE    MUSK-MELON.  189 

they  arc  not  only  prolific,  but  their  flesh  is  extremely  tender, 
rich,  and  sweet,  and  flows  copiously  with  a  cool  juice,  which 
renders  them  still  more  grateful.  They  are,  however,  not 
early ;  and,  for  their  complete  perfection,  require  a  long  and 
warm  season. 
Varieties.  — 

DAMPSHA.     M'Int. 

Flesh  dark-green  near  the  skin,  rather  whitish  towards  the 
centre,  quite  melting,  and  of  excellent  flavor.  The  first- 
produced  fruit  in  the  season  is  somewhat  cylindrical,  bluntly 
pointed  at  both  ends ;  the  whole  surface  being  prominently 
netted,  and  of  a  pale-yellow  or  dark-olive  color.  The 
secondary  crop  has  the  fruit  more  pointed  and  less  netted, 
and  the  skin  becomes  much  darker.  Like  the  other  varieties 
of  winter  melons,  it  may  be  preserved  a  long  time  after  being 
taken  from  the  vines,  if  suspended  in  a  dry  room.  Weight 
four  to  five  pounds. 

DAREE.     Trans. 

This  resembles  the  Geree  Melon  in  color,  as  well  as  in 
many  other  respects.  It  is  of  the  same  form  ;  but  the  rind, 
when  netted,  exhibits  coarser  reticulations.  The  flesh  is 
white,  thick,  crisp,  and  melting ;  when  fully  ripened,  very 
sweet,  but  rather  insipid  if  imperfectly  matured.  It  is  al 
ways,  however,  cool  and  pleasant. 

GEREE.     Trans. 

A  handsome  green  fruit.  In  shape,  it  is  oval,  or  ovate ;  and 
measures  eight  inches  in  length  by  four  inches  and  a  half  in 
breadth.  The  skin  is  closely  mottled  with  dark  sea-green 
upon  a  pale  ground,  and  is  either  netted  or  not.  In  the  for 
mer  case,  the  meshes  are  very  close  ;  by  which  character,  it 
may  be  readily  distinguished  from  the  Daree.  Stalk  very 
short ;  flesh  an  inch  and  a  half  or  two  inches  thick,  bright- 


190  CUCURBITACEOUS    PLANTS. 

green,  melting,  very  sweet,  and  highly  flavored.  Though 
perhaps  equally  rich,  it  is  not  so  beautiful  or  so  juicy  as  the 
Melon  of  Keiseng.  A  good  bearer,  but  requires  a  warm, 
long  season. 

GERMEK.     Trans. 

Large  Germek. 

A  handsome  large-sized,  ribbed  fruit,  shaped  like  a  com 
pressed  sphere ;  usually  six  inches  in  length,  and  from  seven 
to  nine  inches  in  diameter.  Skin  deep-green,  closely  netted  ; 
flesh  from  an  inch  and  a  half  to  two  inches  thick,  clear  green, 
firm,  juicy,  and  high  flavored.  This  is  an  excellent  variety, 
an  abundant  bearer,  ripens  early,  and  exceeds  in  size  any  of 
the  Persian  melons. 

GREEN  HOOSAINEE.     Trans. 

A  handsome  egg-shaped  fruit,  five  inches  long  by  four 
inches  broad :  when  unripe,  of  a  very  deep-green ;  but,  in 
maturity,  acquiring  a  fine,  even,  light-green,  regularly  netted 
surface,  which,  on  the  exposed  side,  becomes  rather  yellow. 
The  flesh  is  pale-greenish  white,  tender  and  delicate,  full  of 
a  highly  perfumed,  pleasant,  sweet  juice  ;  the  rind  is  very 
thin ;  the  seeds  are  unusually  large. 

It  is  a  variety  of  much  excellence,  a  great  bearer,  and  one 
of  the  hardiest  of  the  Persian  melons. 

GREEN  VALENCIA.     M'Int. 

A  winter  sort.  Although  not  rich  in  flavor,  it  is  firm,  sac 
charine,  and  juicy ;  and  upon  the  whole,  if  fully  ripened,  a 
more  desirable  melon  than  many  of  the  summer  varieties. 

ISPAHAN.     Trans. 

Sweet  Ispahan. 

This  has  been  pronounced  "the  most  delicious  of  all 
melons."  The  fruit  is  egg-shaped,  varying  in  length  from 


THE    MUSK-MELON.  191 

eight  to  twelve  inches,  and  weighing  from  six  to  eight 
pounds ;  skin  nearly  smooth,  of  a  deep  sulphur-yellow ; 
flesh  nearly  white,  extending  about  half  way  to  its  centre, 
crisp,  sugary,  and  very  rich. 

It  is  a  variety  of  much  excellence,  but  is  fully  perfected 
only  in  favorable  seasons. 

MELON  OF  KEISENG.     Loud. 

A  beautiful  egg-shaped  fruit,  eight  inches  long,  five  inches 
wide  in  the  middle,  six  inches  wide  at  the  lower  extremity ; 
very  regularly  and  handsomely  formed.  Color  pale  lemon- 
yellow  ;  flesh  from  an  inch  and  a  half  to  two  inches  and  a 
quarter  thick,  nearly  white,  flowing  copiously  with  juice, 
extremely  delicate,  sweet,  and  high  flavored,  very  similar  in 
texture  to  a  well-ripened  Bern-re*  pear ;  rind  thin,  but  so 
firm  that  all  the  fleshy  part  of  the  fruit  may  be  eaten. 

It  differs  from  the  Sweet  Ispahan  in  being  closely  netted. 

MELON  OF  SEEN. 

A  fruit  of  regular  figure  and  handsome  appearance,  seven 
inches  long  by  five  inches  wide.  Shape  ovate,  with  a  small 
mamelon  at  the  apex ;  surface  pale  dusky  yellow,  regularly 
and  closely  netted,  except  the  mamelon,  which  is  but  little 
marked ;  rind  very  thin ;  flesh  from  an  inch  and  a  half  to 
two  inches  thick,  pale-green,  sometimes  becoming  reddish 
towards  the  inside,  exceedingly  tender  and  juicy ;  juice 
sweet,  and  delicately  perfumed.  A  good  bearer,  but  requires 
a  long  season.  Named  from  Seen,  a  village  near  Ispahan ; 
where  the  variety  was  procured. 

SMALL  GERMEK.     Trans. 

This  ripens  about  a  week  earlier  than  the  Large  Germek, 
but  is  not  so  valuable  a  fruit.  In  form,  it  is  a  depressed 
sphere,  with  about  eight  rounded  ribs.  It  measures  four 


192  CUCURBIT ACEOUS    PLANTS. 

inches  in  depth  by  four  inches  and  a  half  in  width.  The 
skin  is  even,  yellowish,  with  a  little  green  about  the  inter 
stices,  obscurely  netted ;  the  flesh  is  green,  inclining  to 
reddish  in  the  inside,  an  inch  and  a  half  thick,  juicy,  and 
high  flavored ;  skin  very  thin.  The  pulp  in  which  the 
seeds  are  immersed  is  reddish.  It  is  not  a  great  bearer,  and 
the  vines  are  tender. 

STRIPED  HOOSAINEE.     Trans. 

Fruit  oval  and  much  netted,  dark-green  in  broad  stripes, 
with  narrow  intervals  of  dull  white,  which  become  faintly 
yellow  as  the  fruit  ripens ;  pulp  externally  green,  but  more 
internally  pale-red,  excessively  juicy,  and  more  perfectly 
melting  than  that  of  the  famous  Ispahan  Melon. 

It  is  sweeter  and  higher  flavored  than  any  other  Persian 
variety,  but  requires  a  long,  warm  season  for  its  full  perfec 
tion. 


THE  WATER-MELON. 

Cucurbita  citrullus. 

Plant  running,  —  the  length  varying  from  eight  to  twelve 
feet ;  leaves  bluish-green,  five-lobed,  the  lobes  rounded  at  the 
ends ;  flowers  pale-yellow,  about  an  inch  in  diameter ;  fruit 
large,  roundish,  green,  or  variegated  with  different  shades  of 
green  ;  seeds  oval,  flattened,  half  an  inch  long,  five-sixteenths 
of  an  inch  broad,  —  the  color  varying  according  to  the  va 
riety,  being  either  red,  white,  black,  yellowish  or  grayish 
brown.  An  ounce  contains  from  a  hundred  and  seventy-five 
to  two  hundred  seeds,  and  they  retain  their  vitality  eight 
years. 

The  Water-melon  is  more  vigorous  in  its  habit  than 
the  Musk-melon,  and  requires  more  space  in  cultivation  ;  the 


THE    WATER-MELON.  193 

hills  being  usually  made  eight  feet  apart  in  each  direction. 
It  is  less  liable  to  injury  from  insects,  and  the  crop  is  conse 
quently  much  more  certain.  The  seed  should  not  be  planted 
till  May,  or  before  established  warm  weather ;  and  but  two 
good  plants  allowed  to  a  hill. 
The  varieties  are  as  follow :  — 


APPLE-SEEDED. 

A  rather  small,  nearly  round  sort,  deriving  its  name  from 
its  small,  peculiar  seeds ;  which,  in  form,  size,  and  color,  are 
somewhat  similar  to  those  of  the  apple.  Skin  deep,  clear- 
green  ;  rind  very  thin ;  flesh  bright-red  to  the  centre,  sweet, 
tender,  and  well-flavored.  It  is  hardy,  bears  abundantly, 
seldom  fails  to  ripen  perfectly  in  the  shortest  seasons,  and 
keeps  a  long  time  after  being  gathered. 

BLACK  SPANISH. 

Spanish. 

Form  oblong;  size  large;  skin  very  dark  or  blackish 
green ;  rind  half  an  inch  thick ;  flesh  deep-red  (contrasting 
finely  with  the  very  deep -green  color  of  the  skin),  fine 
grained,  very  sugary,  and  of  excellent  flavor.  The  variety  is 
hardy,  productive,  thrives  well,  matures  its  fruit  in  the 
Northern  and  Eastern  States,  and  is  decidedly  one  of  the  best 
for  general  cultivation.  Seeds  dark-brown,  or  nearly  black. 

BRADFORD.      W.  D.  Brinckle. 

The  Bradford  is  a  highly  prized,  South- Carolina  variety ; 
size  large ;  form  oblong ;  skin  dark-green,  with  gray,  longi 
tudinal  stripes,  mottled  and  reticulated  with  green ;  rind  not 
exceeding  half  an  inch  in  thickness;  seed  yellowish-white, 
slightly  mottled,  and  with  a  yellowish-brown  stripe  around 
the  edge  ;  flesh  fine  red  to  the  centre  ;  flavor  fine  and  sugary ; 
quality  "  best." 

25 


194  CUCURBITACEOUS    PLANTS. 


CAROLINA. 

Fruit  of  large  size,  and  of  an  oblong  form,  usually  some 
what  swollen  towards  the  blossom-end  ;  skin  deep-green, 
variegated  with  pale-green  or  white  ;  flesh  deep-red,  not  fine 
grained,  but  crisp,  sweet,  and  of  fair  quality  ;  fruit  frequently 
hollow  at  the  centre ;  seeds  black. 

This  variety  is  extensively  grown  in  the  Southern  States 
for  exportation  to  the  North,  where  it  appears  in  the  markets 
about  the  beginning  of  August,  and  to  some  extent  in  July. 
Many  of  the  specimens  are  much  less  marked  with  stripes 
and  variegations  than  the  true  Carolina ;  and  some  shipments 
consist  almost  entirely  of  fruit  of  a  uniform  deep-green  cplor, 
but  of  the  form  and  quality  of  the  Carolina. 

Downing  mentions  a  sub- variety  with  pale-yellow  flesh 
and  white  seeds. 

CITRON  WATER-MELON. 

Form  very  nearly  spherical ;  size  rather  small,  —  average 
specimens  measuring  six  or  seven  inches  in  diameter ;  color 
pale-green,  marbled  with  darker  shades  of  green;  flesh 
white,  solid,  tough,  seedy,  and  very  squashy  and  unpalatable 
in  its  crude  state.  It  ripens  late  in  the  season,  and  will  keep 
until  December.  "  It  is  employed  in  the  making  of  sweet 
meats  and  preserves,  by  removing  the  rind  or  skin  and  seeds, 
cutting  the  flesh  into  convenient  bits,  and  boiling  in  sirup 
which  has  been  flavored  with  ginger,  lemon,  or  some  agreeable 
article.  Its  cultivation  is  the  same  as  that  of  other  kinds  of 
melons."  —  Nciv  American  Cyclopedia. 

CLARENDON.     W.  J).  BrincJcle. 

Dark-speckled. 

Size  large ;  form  oblong ;  skin  mottled-gray,  with  dark- 
green,  interrupted,  longitudinal  stripes,  irregular  in  their 
outline,  and  composed  of  a  succession  of  peninsulas  and 


THE    WATER-MELON.  195 

isthmuses ;  rind  thin,  not  exceeding  half  an  inch ;  seed  yel 
low,  with  a  black  stripe  extending  round  the  edge,  and  from 
one  to  three  black  spots  on  each  side,  —  the  form  and  number 
corresponding  on  the  two  sides  ;  flesh  scarlet  to  the  centre ; 
flavor  sugary  and  exquisite,  and  quality  "  best." 

This  fine  melon  originated  in  Clarendon  County,  South 
Carolina  ;  and,  when  pure,  may  at  all  times  be  readily  re 
cognized  by  the  peculiarly  characteristic  markings  of  the 
seeds. 

ICE-CREAM. 

A  large,  very  pale-green  sort ;  when  unmixed,  readily 
distinguishable  from  all  other  varieties.  Form  nearly  round, 
but  sometimes  a  little  depressed  at  the  extremities ;  rind 
thicker  than  in  most  varieties ;  flesh  white,  very  sweet  and 
tender,  and  of  remarkably  fine  flavor ;  seeds  white.  It  is 
prolific,  and  also  early;  and  is  remarkably  well  adapted 
for  cultivation  in  cold  localities,  or  where  the  seasons  are 
too  short  for  the  successful  culture  of  the  more  tender  and 
late  kinds.  Its  pale-green  skin,  white  flesh,  and  white  seeds, 
are  its  prominent  distinctive  peculiarities. 


IMPERIAL.     Down. 

This  variety  is  said  to  have  been  introduced  from  the 
Mediterranean.  Fruit  round,  or  oblate,  and  of  medium  size  ; 
skin  pale-green,  with  stripes  and  variegations  of  white  or 
paler  green ;  rind  thin ;  flesh  pale-red,  crisp,  sweet,  and  of 
excellent  flavor ;  seeds  reddish-brown.  Very  productive,  but 
requiring  a  warm  situation  and  a  long  season  for  its  complete 
perfection. 

MOUNTAIN  SPROUT. 

This  variety  is  similar  to  the  Mountain  Sweet.  It  is 
of  large  size,  long,  and  of  an  oval  form.  Skin  striped  and 


196  CUCURBITACEOUS    PLANTS. 

marbled  with  paler  and  deeper  shades  of  green ;  rind  thin,  — 
measuring  scarcely  half  an  inch  in  thickness ;  flesh  scarlet,  a  lit 
tle  hollow  at  the  centre,  crisp,  sugary,  and  of  excellent  flavor. 
Like  the  Mountain  Sweet,  it  is  a  favorite  market  sort.  It 
is  not  only  of  fine  quality,  but  very  productive.  Seeds  russet- 
brown. 

MOUNTAIN  SWEET. 

A  large,  long,  oval  variety,  often  contracted  towards  the 
stem  in  the  form  of  a  neck ;  skin  striped  and  marbled  with 
different  shades  of  green  ;  rind  rather  thin,  measuring  scarcely 
half  an  inch  in  thickness ;  flesh  scarlet,  and  solid  quite  to  the 
centre ;  seeds  pale  russet-brown,  but  often  of  greater  depth 
of  color  in  perfectly  matured  specimens  of  fruit. 

A  popular  and  extensively  cultivated  variety,  quite  hardy, 
productive,  and  of  good  quality.  "For  many  years,  it  was 
universally  conceded  to  be  the  best  market  sort  cultivated 
in  the  Middle  States,  but  of  late  has  lost  some  of  the  proper 
ties  that  recommended  it  so  highly  to  favor.  This  deterioration 
has  probably  been  owing  to  the  influence  of  pollen  from  infe 
rior  kinds  grown  in  its  vicinity." 


ODELL'S  LARGE  WHITE.     W.  D.  Brinckle. 

Size  very  large,  sometimes  weighing  sixty  pounds ;  form 
round;  skin  gray,  with  fine  green  network  spread  over  its 
uneven  surface ;  rind  nearly  three-fourths  of  an  inch  in 
thickness  ;  seeds  large,  grayish-black,  and  not  numerous ; 
flesh  pale-red ;  flavor  fine  ;  quality  very  good.  Productive 
ness  said  to  exceed  that  of  most  other  kinds. 

This  remarkably  large  melon  originated  with  a  negro  man 
on  the  property  of  Col.  A.  G.  Sumner,  of  South  Carolina. 
Its  large  size,  and  long-keeping  quality  after  being  separated 
from  the  vine,  will  recommend  the  variety,  especially  for  the 
market. 


THE    WATER-MELON.  197 


ORANGE. 

Form  oval,  of  medium  size  ;  skin  pale-green,  marbled  with 
shades  of  deeper  green ;  rind  half  an  inch  in  depth,  or  of 
medium  thickness;  flesh  red,  not  fine-grained,  but  tender, 
sweet,  and  of  good  quality.  When  in  its  mature  state,  the 
rind  separates  readily  from  the  flesh,  in  the  manner  of 
the  peel  from  the  flesh  of  an  orange. 

When  first  introduced,  the  variety  was  considered  one  of 
the  best  quality ;  but  it  appears  to  have  in  some  degree 
deteriorated,  and  now  compares  unfavorably  with  many  other 
sorts. 

PIE-MELON. 

California  Pie-melon. 

Plant  running,  —  the  foliage  and  general  habit  resembling 
the  Common  Water-melon,  but  yet  distinguishable  by  its 
larger  size,  more  hairy  stem,  and  its  more  stocky  and  vigor 
ous  character ;  fruit  oblong,  very  large,  measuring  sixteen 
inches  and  upwards  in  length,  and  from  eight  to  ten  inches 
in  diameter ;  skin  yellowish-green,  often  marbled  with  differ 
ent  shades  of  light-green  or  pea-green  ;  flesh  white,  succulent, 
somewhat  tender,  but  very  unpalatable,  or  with  a  squash-like 
flavor,  in  its  crude  state.  As  intimated  by  the  name,  it  is 
used  only  for  culinary  purposes. 

This  melon  should  be  cooked  as  follows :  After  removing 
the  rind,  cut  the  flesh  into  pieces  of  convenient  size,  and  stew 
until  soft  and  pulpy.  Lemon-juice,  sugar,  and  spices  should 
then  be  added ;  after  which,  proceed  in  the  usual  manner  of 
making  pies  from  the  apple  or  any  other  fruit.  If  kept  from 
freezing,  or  from  dampness  and  extreme  cold,  the  Pie-melon 
may  be  preserved  until  March. 


198  CUCURBITACEOUS    PLANTS. 


RAVENSCROFT.      W.  D.  Brinckle. 

Size  large ;  form  oblong ;  skin  dark-green,  faintly  striped 
and  marked  with  green  of  a  lighter  shade,  and  divided  longi 
tudinally  by  sutures  from  an  inch  and  a  quarter  to  two  inches 
apart ;  rind  not  more  than  half  an  inch  in  thickness ;  seed 
cream-color,  tipped  with  brown  at  the  eye,  and  having  a 
brown  stripe  around  the  edge ;  flesh  fine  red,  commencing 
abruptly  at  the  rind,  and  extending  to  the  centre ;  flavor  de 
licious  and  sugary  ;  quality  "  best." 

This  valuable  water-melon  originated  with  Col.  A.  G. 
Sunnier,  of  South  Carolina. 


SOUTER.      W.  D.  Brinckle. 

Size  large,  sometimes  weighing  twenty  or  thirty  pounds  ; 
form  oblong,  occasionally  roundish ;  skin  peculiarly  marked 
with  finely  reticulated,  isolated,  gray  spots,  surrounded  by 
paler  green,  and  having  irregular,  dark-green,  longitudinal 
stripes  extending  from  the  base  to  the  apex ;  rind  thin,  about 
half  an  inch  thick ;  seed  pure  cream-white,  with  a  faint  rus 
set  stripe  around  the  edge ;  flesh  deep-red  to  the  centre ; 
flavor  sugary  and  delicious ;  quality  "  best."  Productiveness 
said  to  be  unusually  great. 

This  excellent  variety  originated  in  Sumpter  District,  South 
Carolina. 


PAPANJAY,   OR  SPONGE   CUCUMBER. 
Papangaye.    Vil.     Cucumis  acutangulus. 

This  is  an  East-Indian  plant,  with  a  creeping  stem,  and 
angular,  heart-shaped  leaves.  The  flowers  (several  of  which 
are  produced  on  one  stem)  are  yellow ;  the  fruit  is  ten  or 
twelve  inches  in  length,  about  an  inch  and  a  half  in  diameter, 


PRICKLY-FRUITED    GHERKIN.  199 

deeply  furrowed  or  grooved  in  the  direction  of  its  length, 
forming  ten  longitudinal,  acute  angles ;  the  skin  is  hard,  and 
of  a  russet-yellow  color ;  the  seeds  are  black,  rough,  and  hard, 
and  quite  irregular  in  form,  —  about  five  hundred  are  con 
tained  in  an  ounce. 

Use.  —  The  fruit  is  eaten  while  it  is  quite  young  and  small ; 
served  in  the  manner  of  cucumbers,  or  like  vegetable  marrow. 
When  fully  ripened,  it  is  exceedingly  tough,  fibrous,  and 
porous,  and  is  sometimes  used  as  a  substitute  for  sponge  : 
whence  the  name. 


PRICKLY-FRUITED   GHERKIN. 

Gherkin.     West-Indian  Cucumber.     Jamaica  Cucumber.      Cucumis 

anguria. 

This  species  is  said  to  be  a  native  of  Jamaica.  The  habit 
of  the  plant  is  similar  to  that  of  the  Globe  Cucumber,  and  its 
season  of  maturity  is  nearly  the  same.  The  surface  of  the 
fruit  is  thickly  set  with  spiny  nipples,  and  has  an  appearance 
very  unlike  that  of  the  Common  Cucumber.  It  is  compara 
tively  of  small  size,  and  of  a  regular,  oval  form,  —  generally 
measuring  about  two  inches  in  length  by  an  inch  and  a  third 
in  its  largest  diameter ;  color  pale-green ;  flesh  greenish- 
white,  very  seedy  and  pulpy.  The  seeds  are  quite  small, 
oval,  flattened,  yellowish- white,  and  retain  their  vitality  five 
years. 

It  is  somewhat  later  than  the  Common  Cucumber,  and 
requires  nearly  the  whole  season  for  its  full  development. 
Plant  in  hills  about  five  feet  apart ;  cover  the  seeds  scarcely 
half  an  inch  deep,  and  leave  three  plants  to  a  hill. 

The  Prickly-fruited  Gherkin  is  seldom  served  at  table 
sliced  in  its  crude  state.  It  is  principally  grown  for  pickling  : 
for  which  purpose  it  should  be  plucked  when  about  half 
grown,  or  while  the  skin  is  tender,  and  can  be  easily  broken 


£00  CUCURBITACEOUS    PLANTS. 

by  the  nail.  As  the  season  of  maturity  approaches,  the  rind 
gradually  hardens,  and  the  fruit  becomes  worthless.  In  all 
stages  of  its  growth,  the  flesh  is  comparatively  spongy ;  and, 
in  the  process  of  pickling,  absorbs  a  large  quantity  of  vine 
gar. 


THE    PUMPKIN. 

Cucurbita  pepo. 

Under  this  head,  on  the  authority  of  the  late  Dr.  T.  W. 
Harris,  should  properly  be  included  "  the  common  New- 
England  field-pumpkin,  the  bell- shaped  and  crook-necked 
winter  squashes,  the  Canada  crook-necked,  the  custard 
squashes,  and  various  others,  all  of  which  (whether  rightly  or 
not,  cannot  now  be  determined)  have  been  generally  referred 
by  botanists  to  the  Cucurbita  pcpo  of  LinnaBus." 

The  term  "  pumpkin,"  as  generally  used  in  this  country  by 
writers  on  gardening  and  agriculture,  and  as  popularly  under 
stood,  includes  only  the  few  varieties  of  the  Common  New- 
England  Pumpkin  that  have  been  long  grown  in  fields  in  an 
extensive  but  somewhat  neglectful  manner ;  the  usual  practice 
being  to  plant  a  seed  or  two  at  certain  intervals  in  fields  of 
corn  or  potatoes,  and  afterwards  to  leave  the  growing  vines 
to  the  care  of  themselves,  Even  under  these  circumstances, 
a  ton  is  frequently  harvested  from  a  single  acre,  in  addition 
to  a  heavy  crop  of  corn  or  potatoes. 

The  Pumpkin  was  formerly  much  used  in  domestic  econo 
my  ;  but,  since  the  introduction  of  the  Crook-necks,  Boston 
Marrow,  Hubbard,  and  other  improved  varieties  of  squashes, 
it  has  gradually  fallen  into  disuse,  and  is  now  cultivated 
principally  for  agricultural  purposes. 

Varieties.  —  The  following  are  the  principal  varieties,  al 
though  numerous  intermediate  sorts  occur,  more  or  less 
distinct,  as  well  as  more  or  less  permanent  in  character  :  — 


THE  PUMPKIN. 
CANADA  PUMPKIN. 

Vermont  Pumpkin. 

The  Canada  Pumpkin  is  of  an  oblate  form,  inclining  to 
conic  ;  and  is  deeply  and  regularly  ribbed.  When  well  grown, 
it  is  of  comparatively  large  size,  and  measures  thirteen  or 
fourteen  inches  in  diameter,  and  about  ten  inches  in  depth. 
Color  fine,  deep  orange-yellow ;  skin  or  shell  rather  thick 
and  hard  ;  flesh  yellow,  fine-grained,  sweet,  and  well  flavored. 
Hardy,  and  very  productive. 

Compared  with  the  common  field  variety,  the  Canada  is 
much  more  flattened  in  its  form,  more  regularly  and  deeply 
ribbed,  of  a  deeper  and  richer  color  ;  and  the  flesh  is  generally 
much  sweeter,  and  less  coarse  and  stringy  in  its  texture.  It 
seems  adapted  to  every  description  of  soil ;  thrives  well  in  all 
climates  ;  and  is  one  of  the  best  sorts  for  agricultural  purposes, 
as  well  as  of  good  quality  for  the  table. 

CHEESE  PUMPKIN. 

Plant  very  vigorous  ;  leaves  large,  deep-green  ;  fruit 
much  flattened,  deeply  and  rather  regularly  ribbed,  broadly 
dishing  about  the  stem,  and  basin-like  at  the  opposite  extre 
mity.  It  is  of  large  size ;  and,  when  well  grown,  often 
measures  fifteen  or  sixteen  inches  in  diameter,  and  nine  or 
ten  inches  in  depth.  Skin  fine,  deep  reddish-orange,  and,  if 
the  fruit  is  perfectly  matured,  quite  hard  and  shell-like ;  flesh 
very  thick,  yellow,  fine-grained,  sweet,  and  well  flavored. 
The  seeds  are  not  distinguishable  from  those  of  the  Common 
Field  Pumpkin. 

The  Cheese  Pumpkin  is  hardy,  remarkably  productive, 
and  much  superior  in  all  respects  to  most  of  the  field-grown 
sorts.  Whether  the  variety  originated  in  this  country, 
cannot  probably  now  be  determined ;  but  it  was  extensively 
disseminated  in  the  Middle  States  at  the  time  of  the  Ameri 
can  Revolution,  and  was  introduced  into  certain  parts  of  New 

26 


CUCURBITACEOUS    PLANTS. 

England  by  the  soldiers  on  their  return  from  service.  After 
a  lapse  of  more  than  seventy-five  years,  —  during  which  time 
it  must  have  experienced  great  diversity  of  treatment  and 
culture,  —  it  still  can  be  found  in  its  original  type  ;  having 
the  same  form,  color,  size,  and  the  same  thickness,  and  quality 
of  flesh,  which  it  possessed  at  the  time  of  its  introduction. 

COMMON  YELLOW  FIELD  PUMPKIN. 

Plant  of  vigorous,  stocky  habit,  extending  twelve  feet  and 
upwards  in  length ;  fruit  rounded,  usually  a  little  more  deep 
than  broad,  flattened  at  the  ends,  and  rather  regularly,  and 
more  or  less  prominently,  ribbed.  Its  size  is  much  affected 
by  soil,  season,  and  the  purity  of  the  seed.  Average  speci 
mens  will  measure  about  fourteen  inches  in  length,  and  eleven 
or  twelve  inches  in  diameter.  Color  rich,  clear  orange-yellow ; 
skin,  or  rind,  if  the  fruit  is  well  matured,  rather  dense  and 
hard  ;  flesh  variable  in  thickness,  but  averaging  about  an  inch 
and  a  half,  of  a  yellow  color,  generally  coarse-grained,  and 
often  stringy,  but  sometimes  of  fine  texture,  dry,  and  of  good 
quality ;  seeds  of  medium  size,  cream-yellow. 

The  cultivation  of  the  Common  Yellow  Field  Pumpkin  in 
this  country  is  almost  co-eval  with  its  settlement.  For  a  long 
period,  few,  if  any,  of  the  numerous  varieties  of  squashes, 
now  so  generally  disseminated,  were  known ;  and  the  Pump 
kin  was  not  only  extensively  employed  as  a  material  for  pies, 
but  was  much  used  as  a  vegetable,  in  the  form  of  squash,  at 
the  table.  During  the  struggle  for  national  independence, 
when  the  excessively  high  prices  of  sugars  and  molasses  pre 
vented  their  general  use,  it  was  the  practice  to  reduce  by 
evaporation  the  liquid  in  which  the  pumpkin  had  been 
cooked,  and  to  use  the  saccharine  matter  thus  obtained  as  a 
substitute  for  the  more  costly  but  much  more  palatable  sweet 
ening  ingredients.  When  served  at  table  in  the  form  of  a 
vegetable,  a  well-ripened,  fine-grained  pumpkin  was  selected, 
divided  either  lengthwise  or  crosswise ;  the  seeds  extracted ; 
the  loose,  stringy  matter  removed  from  the  inner  surface 


THE    PUMPKIN.  203 

of  the  flesh ;  and  the  two  sections,  thus  prepared,  were  baked, 
till  soft,  in  a  common  oven.  The  flesh  was  then  scooped  from 
the  shell,  pressed,  seasoned,  and  served  in  the  usual  form. 
By  many,  it  is  still  highly  esteemed,  and  even  preferred  for 
pies  to  the  Squash,  or  the  more  improved  varieties  of  pump 
kins  ;  but  its  cultivation  at  present  is  rather  for  agricultural 
than  for  culinary  purposes. 

CONNECTICUT  FIELD  PUMPKIN. 

A  large,  yellow,  field  variety,  not  unlike  the  Common  Yel 
low  in  form,  but  with  a  softer  skin,  or  shell.  It  is  very 
prolific,  of  fair  quality  as  an  esculent,  and  one  of  the  best  for 
cultivating  for  stock  or  for  agricultural  purposes. 

LONG  YELLOW  FIELD  PUMPKIN. 

Plant  hardy  and  vigorous,  not  distinguishable  from  that  of 
the  Common  Yellow  variety ;  fruit  oval,  much  elongated,  the 
length  usually  about  twice  the  diameter ;  size  large,  —  well- 
grown  specimens  measuring  sixteen  to  twenty  inches  in  length, 
and  nine  or  ten  inches  in  diameter  ;  surface  somewhat  ribbed, 
but  with  the  markings  less  distinct  than  those  of  the  Common 
Zellow ;  color  bright  orange-yellow ;  skin  of  moderate  thick 
ness,  generally  easily  broken  by  the  nail ;  flesh  about  an  inch 
and  a  half  in  thickness,  yellow,  of  good  but  not  fine  quality, 
usually  sweet,  but  watery,  and  of  no  great  value  for  the 
table. 

It  is  very  hardy  and  productive ;  well  adapted  for  planting 
among  corn  or  potatoes ;  may  be  profitably  raised  for  feeding 
out  to  stock ;  keeps  well  when  properly  stored ;  and  selected 
specimens  will  afford  a  tolerable  substitute  for  the  Squash  in 
the  kitchen,  particularly  for  pies. 

Between  this  and  the  Common  Yellow,  there  are  various 
intermediate  sorts ;  and,  as  they  readily  hybridize  with  each 
other,  it  is  with  difficulty  that  these  varieties  can  be  preserved 
in  a  pure  state.  Only  one  of  the  sorts  should  be  cultivated, 
unless  there  is  sufficient  territory  to  enable  the  cultivator  to 


£04  CUCURB1TACEOUS    PLANTS. 

allow  a  large  distance  between  the  fields  where  the  different 
varieties  are  grown. 

NANTUCKET. 
Hard-shell.     "  Nigger-head." 

Form  flattened  or  depressed,  but  sometimes  oblong  or  bell- 
shaped,  often  faintly  ribbed ;  size  medium  or  rather  small ; 
color  deep-green,  somewhat  mellowed  by  exposure  to  the 
sun,  or  at  full  maturity ;  skin  or  shell  thick  and  hard,  and 
more  or  less  thickly  covered  writh  prominent,  wart-like  ex 
crescences;  flesh  comparatively  thick,  yellow,  sweet,  fine 
grained,  and  of  excellent  flavor,  —  comparing  favorably  in  all 
respects  with  that  of  the  Sugar  Pumpkin.  It  is  a  productive 
sort,  and  its  flesh  much  dryer  and  more  sugary  than  the  pecu 
liar,  green,  and  warty  appearance  of  the  fruit  would  indicate. 
When  cooked,  it  should  be  divided  into  pieces  of  convenient 
size;  the  seeds,  and  loose,  stringy  parts,  removed  from  the 
inner  surface  of  the  flesh,  and  then  boiled  or  baked  in 
the  skin  or  shell;  afterwards  scooping  out  the  flesh,  as  is 
practised  with  the  Hubbard  Squash  or  other  hard-shelled 
varieties  of  pumpkins.  It  is  an  excellent  pie-variety,  and 
selected  specimens  will  be  found  of  good  quality  when  served 
as  squash  at  the  table.  It  will  keep  till  February  or  March. 

STRIPED  FIELD  PUMPKIN. 

Habit  of  the  plant,  and  form  of  the  fruit,  very  similar  to 
the  Common  Yellow  Field  Pumpkin.  The  size,  however,  will 
average  less  ;  although  specimens  may  sometimes  be  procured 
as  large  as  the  dimension  given  for  the  Common  Yellow. 
Color  yellow,  striped  and  variegated  with  green,  —  after  being 
gathered,  the  green  becomes  gradually  softer  and  paler,  and 
the  yellow  deeper ;  flesh  yellow,  moderately  thick,  and,  though 
by  some  considered  of  superior  quality,  has  not  the  fine,  dry, 
and  well-flavored  character  essential  for  table  use ;  seeds 
similar  to  the  foregoing  sorts. 

The   Striped  Field  Pumpkin  is  a  hardy  sort,  and  yields 


THE    PUMPKIN.  205 

well.  It  is,  however,  exceedingly  liable  to  hybridize  with  all 
the  varieties  of  the  family,  and  is  with  difficulty  preserved 
in  an  unmixed  condition.  It  should  be  grown  as  far  apart  as 
possible  from  all  others,  especially  when  the  seed  raised  is 
designed  for  sale  or  for  reproduction  at  home. 

SUGAR-PUMPKIX. 

Small  Sugar-pumpkin. 

Plant  similar  in  its  character  and  general  appearance  to  the 
Common  Field  Pumpkin ;  fruit  small,  eight  or  nine  inches  at 
its  broadest  diameter,  and  about  six  inches  in  depth;  form 
much  depressed,  usually  broadest 
near  the  middle,  and  more  or  less  dis 
tinctly  ribbed;  skin  bright  orange- 
yellow  when  the  fruit  is  well  ripened, 
hard,  and  shell-like,  and  not  easily 
broken  by  the  nail ;  stem  quite  long, 
greenish,  furrowed,  and  somewhat 
reticulated ;  flesh  of  good  thickness, 
light-yellow,  very  fine-grained,  sweet, 
and  well  flavored ;  seeds  of  smaller 
size  than,  but  in  other  respects  similar 
to,  those  of  the  Field  Pumpkin.  The  variety  is  the  smallest 
of  the  sorts  usually  employed  for  field  cultivation.  It  is,  how 
ever,  a  most  abundant  bearer,  rarely  fails  in  maturing  its  crops 
perfectly,  is  of  first-rate  quality,  and  may  be  justly  styled  an 
acquisition.  For  pies,  it  is  not  surpassed  by  any  of  the  family  ; 
and  it  is  superior  for  table  use  to  many  of  the  garden  squashes. 
The  facility  with  which  it  hybridizes  or  mixes  with  other 
kinds  renders  it  extremely  difficult  to  keep  the  variety  pure ; 
the  tendency  being  to  increase  in  size,  to  grow  longer  or 
deeper,  and  to  become  warty  :  either  of  which  conditions  may 
be  considered  an  infallible  evidence  of  deterioration. 

Varieties  sometimes  occur  more  or  less  marbled  and  spotted 
with  green ;  the  green,  however,  often  changing  to  yellow 
after  harvesting. 


206  CUCUllBITACEOUS    PLANTS. 


SNAKE  OR  SERPENT  CUCUMBER. 

Cucumis  flexuosus. 

Though  generally  considered  as  a  species  of  cucumber,  this 
plant  should  properly  be  classed  with  the  melons.  In  its 
manner  of  growth,  foliage,  flowering,  and  in  the  odor  and 
taste  of  the  ripened  fruit,  it  strongly  resembles  the  musk- 
melon.  The  fruit  is  slender  and  flexuous  ;  frequently 
measures  more  than  three  feet  in  length ;  and  is  often  grace 
fully  coiled  or  folded  in  a  serpent-like  form.  The  skin  is 
green  ;  the  flesh,  while  the  fruit  is  forming,  is  greenish- 
white,  —  at  maturity,  yellow ;  the  seeds  are  yellowish-white, 
oval,  flattened,  often  twisted  or  contorted  like  those  of  some 
varieties  of  melons,  and  retain  their  vitality  five  years. 

Planting  and  Cultivation .  —  The  seeds  should  be  planted 
in  May,  in  hills  six  feet  apart.  Cover  half  an  inch  deep,  and 
allow  three  plants  to  a  hill. 

Use.  —  The  fruit  is  sometimes  pickled  in  the  manner  of  the 
Common  Cucumber,  but  is  seldom  served  at  table  sliced  in  its 
crude  state.  It  is  generally  cultivated  on  account  of  its  ser 
pent-like  form,  rather  than  for  its  value  as  an  esculent. 

Well-grown  specimens  are  quite  attractive  ;  and,  as  curious 
vegetable  productions,  contribute  to  the  interest  and  variety 
of  horticultural  exhibitions. 


THE    SQUASH. 

All  the  varieties  are  tender  annuals,  and  of  tropical  origin. 
They  only  thrive  well  in  a  warm  temperature  :  and  the  seed 
should  not  be  sown  in  spring  until  all  danger  from  frost  is 
past,  and  the  ground  is  warm  and  thoroughly  settled  ;  as, 
aside  from  the  tender  nature  of  the  plant,  the  seed  is  ex 
tremely  liable  to  rot  in  the  ground  in  continued  damp  and 
cold  weather. 


THE    SQUASH.  207 

Any  good,  well-enriched  soil  is  adapted  to  the  growth  of 
the  Squash.  The  hills  should  be  made  from  eight  to  ten 
inches  in  depth,  two  feet  in  diameter,  and  then  filled  within 
three  or  four  inches  of  the  surface  with  well- digested  com 
post  ;  afterwards  adding  sufficient  fine  loam  to  raise  the  hill 
an  inch  or  two  above  the  surrounding  level.  On  this,  plant 
twelve  or  fifteen  seeds ;  covering  about  three-fourths  of  an 
inch  deep.  Keep  the  earth  about  the  plants  loose  and  clean ; 
and  from  time  to  time  remove  the  surplus  vines,  leaving  the 
most  stocky  and  vigorous.  Three  plants  are  sufficient  for  a 
hill ;  to  which  number  the  hills  should  ultimately  be  thinned, 
making  the  final  thinning  when  all  danger  from  bugs  and 
other  vermin  is  past.  The  dwarfs  may  be  planted  four  feet 
apart ;  but  the  running  sorts  should  not  be  less  than  six  or 
eight.  The  custom  of  cutting  or  nipping  off  the  leading  shoot 
of  the  running  varieties  is  now  practised  to  some  extent, 
with  the  impression  that  it  both  facilitates  the  formation  of 
fruitful  laterals  and  the  early  maturing  of  the  fruit.  Whether 
the  amount  of  product  is  increased  by  the  process,  is  not  yet 
determined. 

In  giving  the  following  descriptions,  no  attempt  has  been 
made  to  present  them  under  scientific  divisions ;  but  they 
have  been  arranged  as  they  are  in  this  country  popularly 
understood  :  — 

Summer  Varieties.  — 

APPLE  SQUASH. 
Early  Apple. 

Plant  running,  not  of  stocky  habit,  but  healthy  and  vigor 
ous  ;  fruit  obtusely  conical,  three  inches  broad  at  the  stem, 
and  two  inches  and  a  half  in  depth ;  skin  yellowish-white, 
thin  and  tender  while  the  fruit  is  young,  hard  and  shell-like 
when  ripe ;  flesh  dry  and  well  flavored  in  its  green  state,  and 
often  of  good  quality  at  full  maturity. 

The  fruit  is  comparatively  small ;  and,  on  this  account,  the 
variety  is  very  little  cultivated. 


208 


CUCURBITACEOUS    PLANTS. 


BUSH  SUMMER  WARTED  CROOKNECK. 

Early  Summer  Crookneck.     Yellow  Summer  Warted  Crookneck. 
Cucurbita  verrucosa. 

Plant  dwarfish  or  bushy  in  habit,  generally  about  two  feet 
and  a  half  in  height  or  length ;  fruit  largest  at  the  blossom- 
end,  and  tapering  gradually  to  a  neck,  which 
is  solid,  and  more  or  less  curved ;  size  me 
dium,  —  average  specimens,  when  suitable  for 
use,  measuring  about  eight  inches  in  length, 
and  three  inches  in  diameter  at  the  broadest 
part ;  the  neck  is  usually  about  two  inches  in 
thickness ;  color  clear,  bright-yellow ;  skin 
very  warty,  thin,  and  easily  broken  by  the 
nail  while  the  fruit  is  young,  and  suitable  for 
use,  —  as  the  season  of  maturity  approaches, 
the  rind  gradually  becomes  firmer,  and,  when 
fully  ripe,  is  very  hard  and  shell-like ;  flesh 
greenish-yellow,  dry,  and  well  flavored  ; 
seeds  comparatively  small,  broad  in  propor 
tion  to  the  length,  and  of  a  pale-yellow 
color.  About  four  hundred  are  contained  in  an  ounce. 

The  Bush  Summer  Crookneck  is  generally  esteemed  the 
finest  of  the  summer  varieties.  It  is  used  only  while  young 
and  tender,  or  when  the  skin  can  be  easily  pierced  or  broken 
by  the  nail.  After  the  fruit  hardens,  the  flesh  becomes  wa 
tery,  coarse,  strong  flavored,  and  unfit  for  table  use. 

On  account  of  the  dwarfish  character  of  the  plants,  the 
hills  may  be  made  four  feet  apart.  Three  plants  will  be  suf 
ficient  for  a  hill. 


Bush  Summer  Warted 
Crookneck  Squash. 


EARLY  WHITE  BUSH  SCOLLOPED. 

White  Pattypan.     Cymbling.     White  Summer  Scolloped.     Pattison 
Blanc.    Vil. 

This  is  a  sub-variety  of  the  Early  Yellow  Bush  Scolloped. 
The  plant  has  the  samp  dwarf  habit,  and  the  fruit  is  nearly 


THE    SQUASH.  209 

of  the  same  size  and  form.  The  principal  distinction  between 
the  varieties  consists  in  the  difference  of  color. 

By  some,  the  white  variety  is  considered  a  little  inferior  in 
fineness  of  texture  and  in  flavor  to  the  yellow ;  though  the 
white  is  much  the  more  abundant  in  the  markets.  Both  of 
the  varieties  are  hardy  and  productive  ;  and  there  is  but  little 
difference  in  the  season  of  their  maturity. 

In  the  month  of  June,  large  quantities  are  shipped  from 
the  Southern  and  Middle  States  to  the  North  and  East,  where 
they  anticipate  from  two  to  three  weeks  the  products  of  the 
home-market  gardens ;  the  facilities  afforded  by  steam  trans 
portation  rendering  nearly  profitless  the  efforts  of  gardeners 
to  obtain  an  early  crop.  As  the  variety  keeps  well,  and 
suffers  little  from  transportation,  the  squashes  are  generally 
found  fresh  and  in  good  order  on  their  arrival. 

EARLY  YELLOW  BUSH  SCOLLOPED. 
Cymbling.     Pattypan.    Yellow  Summer  Scollop. 

Plant  dwarf,  of  rather  erect  habit,  and  about  two  feet  and 
a  half  in  height ;  leaves  large,  clear-green ;  fruit  somewhat 
of  a  hemispherical  form,  expanded  at  the 
edge,  which  is  deeply  and  very  regularly 
scolloped.  When  suitable  for  use,  it 
measures  about  five  inches  in  diameter, 
and  three  inches  in  depth ;  but,  when  fully 
matured,  the  diameter  is  often  ten  or 
twelve  inches,  and  even  upwards.  Color  Early  Yellow  Bush  Scoll°ped- 
yellow  ;  skin,  while  young,  thin,  and  easily  pierced,  —  at  ma 
turity,  hard  and  shell-like ;  flesh  pale-yellow,  tolerably  fine 
grained,  and  well  flavored,  —  not,  however,  quite  so  dry  and 
sweet  as  that  of  the  Summer  Crookneck ;  seeds  broader  in 
proportion  to  their  length  than  the  seeds  of  most  varieties, 
and  of  comparatively  small  size.  Four  hundred  and  twenty- 
five  weigh  an  ounce. 

27 


210  CUCURBITACEOUS    PLANTS. 

This  variety  has  been  common  to  the  gardens  of  this 
country  for  upwards  of  a  century ;  during  which  period,  the 
form  and  general  character  have  been  very  slightly,  if  at  all, 
changed.  When  grown  in  the  vicinity  of  the  Bush  Summer 
Crookneck,  the  surface  sometimes  exhibits  the  same  wart-like 
excrescences ;  but  there  is  little  difficulty  in  procuring  seeds 
that  will  prove  true  to  the  description  above  given. 

Like  the  Summer  Crookneck,  the  scolloped  squashes  are 
used  while  young  or  in  a  green  state.  After  the  hardening 
of  the  skin,  or  shell,  the  flesh  generally  becomes  coarse,  wa 
tery,  strong-flavored,  and  unfit  for  the  table. 

The  hills  should  be  made  about  four  feet  apart,  and  three 
plants  allowed  to  a  hill.  Season  from  the  beginning  of  July 
to  the  middle  or  last  of  August. 

EGG-SQUASH. 

Cucurbita  ovifera. 

An  ornamental  variety,  generally  cultivated  for  its  peculiar, 
egg-like  fruit,  which  usually  measures  about  three  inches  in 
length,  and  two  inches  or  two  and  a  half  in  diameter.  Skin, 
or  shell,  white.  It  is  seldom  used  as  an  esculent ;  though,  in 
its  young  state,  the  flesh  is  quite  similar  in  flavor  and  texture 
to  that  of  the  scolloped  varieties.  "  If  trained  to  a  trellis,  or 
when  allowed  to  cover  a  dry,  branching  tree,  it  is  quite  orna 
mental  ;  and,  in  its  ripened  state,  is  quite  interesting,  and 
attractive  at  public  exhibitions."  Increase  of  size  indicates 
mixture  or  deterioration. 

"  It  has  been  generally  supposed,  that  the  Egg-squash  was 
a  native  of  Astrachan,  in  Tartary.  Dr.  Loroche  included  it 
in  a  list  of  plants  not  natives  of  Astrachan,  but  cultivated 
only  in  gardens  where  it  is  associated  with  such  exotics  as 
Indian  corn,  or  maize,  with  which  it  was  probably  introduced 
directly  or  indirectly  from  America.  We  also  learn  from 
Loroche  that  this  species  varied  in  form,  being  sometimes 
pear-shaped ;  that  it  was  sometimes  variegated  in  color  with 


THE    SQUASH. 

green  and  white,  and  the  shell  served  instead  of  boxes. 
Here  we  have  plainly  indicated  the  little  gourd-like,  hard- 
shelled,  and  variegated  squashes  that  are  often  cultivated  as 
ornamental  plants. 

"From  these  and  similar  authorities,  it  is  evident  that 
summer  squashes  were  originally  natives  of  America,  where 
so  many  of  them  were  found  in  use  by  the  Indians,  when  the 
country  began  to  be  settled  by  Europeans."  —  Dr.  T.  W. 
Harris,  in  Pennsylvania  Farm  Journal. 

GREEN  BUSH  SCOLLOPED. 

Pattison  Vert.    Vil. 

Fruit  similar  in  size  and  form  to  the  Yellow  or  White  Bush 
Scolloped;  skin  or  shell  bottle-green,  marbled  or  clouded 
with  shades  of  lighter  green.  It  is  comparatively  of  poor 
quality,  and  is  little  cultivated. 

GREEN-STRIPED  BERGEN. 

"  Plant  dwarf,  but  of  strong  and  vigorous  habit ;  fruit  of 
small  size,  bell-shaped ;  colors  dark-green  and  white,  striped. 

"  An  early  but  not  productive  sort,  little  cultivated  at  the 
North  or  East,  but  grown  to  a  considerable  extent  for 
the  New -York  market.  It  is  eaten  both  while  green  and 
when  fully  ripe." 

LARGE  SUMMER  WARTED  CROOKNECK. 

A  large  variety  of  the  Bush  or  Dwarf  Summer  Crook- 
neck.  Plant  twelve  feet  and  upwards  in  length,  running  ; 
fruit  of  the  form  of  the  last  named,  but  of  much  greater  pro 
portions,  —  sometimes  attaining  a  length  of  nearly  two  feet ; 
skin  clear,  bright  yellow,  and  thickly  covered  with  the  pro 
minent  wart-like  excrescences  peculiar  to  the  varieties ;  flesh 
greenish-yellow,  and  of  coarser  texture  than  that  of  the 
Dwarf  Summer  Crookneck.  Hardy  and  very  productive. 
The  hills  should  be  made  six  feet  apart. 


CUCURBITACEOUS  PLANTS. 

ORANGE. 

Cucurbita  aurantiaca. 

Fruit  of  the  size,  form,  and  color  of  an  orange.  Though 
generally  cultivated  for  ornament,  and  considered  more 
curious  than  useful,  "  some  of  them  are  the  very  best  of 
the  summer  squashes  for  table  use ;  far  superior  to  either  the 
scolloped  or  warted  varieties."  When  trained  as  directed  for 
the  Egg- squash,  it  is  equally  showy  and  attractive. 

VARIEGATED  BUSH  SCOLLOPED. 

Pattison  Panache.    Vil. 

Pale  yellow,  or  nearly  white,  variegated  with  green.  Very 
handsome,  but  of  inferior  quality. 

Autumn  and  Winter  Varieties.  — 

AUTUMNAL  MARROW.     J.  M.  Ives. 
Boston  Marrow.     Courge  de  1'Ohio.    Vil. 

Plant  twelve  feet  or  more  in  length,  moderately  vigorous  ; 
fruit  ovoid,  pointed  at  the  extremities,  eight  or  nine  inches  in 
length,  and  seven  inches  in  diameter ;  stem  very  large, 
fleshy,  and  contracted  a  little  at  its  junction  with  the  fruit,  — 
the  summit,  or  blossom-end,  often  tipped  with  a  small  nipple 
or  wart-like  excrescence  ;  skin  remarkably  thin,  easily  bruised 
or  broken,  cream-yellow  at  the  time  of  ripening,  but  chan 
ging  to  red  after  harvesting,  or  by  remaining  on  the  plants 
after  full  maturity;  flesh  rich,  salmon-yellow,  remarkably 
dry,  fine-grained,  and,  in  sweetness  and  excellence,  surpassed 
by  few  varieties.  The  seeds  are  large,  thick,  and  pure  white  : 
the  surface,  in  appearance  and  to  the  touch,  resembles  glove- 
leather  or  dressed  goat-skin.  About  one  hundred  are  con 
tained  in  an  ounce. 

In  favorable  seasons,  the  Autumnal  Marrow  Squash  will  be 
sufficiently  grown  for  use  early  in  August ;  and,  if  kept  from 
cold  and  dampness,  may  be  preserved  till  March. 


THE    SQUASH. 

Mr.  John  M.  Ives,  of  Salem,  who  was  awarded  a  piece  of 
silver  plate  by  the  Massachusetts  Horticultural  Society  for  the 
introduction  of  this  valuable  variety,  has  furnished  the  follow 
ing  statement  relative  to  its  origin  and  dissemination  :  — 

SALEM,  MASS.,  Feb.  7,  1858. 

DEAR  SIR, —  As  requested,  I  forward  you  a  few  facts  relative 
to  the  introduction  of  the  Autumnal  Marrow  Squash,  the  cultiva 
tion  of  which  has  extended  not  only  over  our  entire  country,  but 
throughout  Europe.  It  succeeds  better  in  England  than  the 
Crooknecks  ;  and  may  be  seen  in  great  abundance  every  season  at 
Covent-Garden  Market,  in  London. 

Early  in  the  spring  of  1831,  a  friend  of  mine  from  Northamp 
ton,  in  this  State,  brought  to  my  grounds  a  specimen  of  this 
vegetable,  of  five  or  six  pounds'  weight,  which  he  called  "  Vegeta 
ble  Marrow."  As  it  bore  no  resemblance  to  the  true  Vegetable 
Marrow,  either  in  its  form  or  color,  I  planted  the  seeds,  and  was 
successful  in  raising  eight  or  ten  specimens.  Finding  it  a  superior 
vegetable,  with  a  skin  as  thin  as  the  inner  envelope  of  an  egg,  and 
the  flesh  of  fine  texture,  and  also  that  it  was  in  eating  early  in  the 
fall,  I  ventured  to  call  it  "Autumnal  Marrow  Squash."  Soon  a 
drawing  was  made,  and  forwarded,  with  a  description,  to  the 
"Horticultural  Register"  of  Fessenden,  and  also  to  the  "New- 
England  Farmer." 

In  cultivating  this  vegetable,  I  found  the  fruit  to  average  from 
eight  to  nine  pounds,  particularly  if  grown  on  newly  broken-up 
sod  or  grass  land.  From  its  facility  in  hybridizing  with  the  tribe 
of  pumpkins,  I  consider  it  to  be,  properly  speaking,  a  fine-grained 
pumpkin.  The  first  indication  of  deterioration  or  mixture  will  be 
manifested  in  the  thickening  of  the  skin,  or  by  a  green  circle  or 
coloring  of  green  at  the  blossom-end. 

More  recently,  I  have  been  informed,  by  the  gentleman  to  whom 
I  was  indebted  for  the  first  specimen,  that  the  seeds  came  originally 
from  Buffalo,  N.Y.,  where  they  were  supposed  to  have  been  intro 
duced  by  a  tribe  of  Indians,  who  were  accustomed  to  visit  that 
city  in  the  spring  of  the  year.  I  have  not  been  able  to  trace  it 
beyond  this.  It  is,  unquestionably,  an  accidental  hybrid. 
Yours  truly, 

JOHN  M.  IVES. 
Mr.  F.  BURR,  Jun. 


214 


CUCURB1TACEOUS    PLANTS. 


CANADA  CROOKNECK. 

The  plants  of  this  variety  are  similar  in  habit  to  those  of 
the  Common  Winter  Crookneck ;  but  the  foliage  is  smaller, 
and  the  growth  less  luxuriant.  In  point  of  size,  the  Canada 
Crookneck  is  the  smallest  of  its  class.  When  the  variety  is 
unmixed,  the  weight  seldom  exceeds  five  or  six  pounds.  It 
is  sometimes  bottle-formed ;  but  the  neck  is  generally  small, 
solid,  and  curved  in  the  form  of  the  Large  Winter  Crook- 
necks.  The  seeds  are  contained  at  the  blossom-end,  which 
expands  somewhat  abruptly,  and  is  often  slightly  ribbed. 
Skin  of  moderate  thickness,  and  easily  pierced  by  the  nail ; 
color,  when  fully  ripened,  cream-yellow,  but,  if  long  kept, 
becoming  duller  and  darker ;  flesh  salmon-red,  very  close- 
grained,  dry,  sweet,  and  fine-flavored  ;  seeds  comparatively 
small,  of  a  grayish  or  dull- white  color,  with  a  rough  and  un 
even  yellowish-brown  border ;  three  hundred  are  contained 
in  an  ounce. 

The  Canada  is  unquestionably  the  best  of  the  Crooknecked 
sorts.  The  vines  are  remarkably  hardy  and  prolific ;  yielding 
almost  a  certain  crop  both  North  and  South.  The  variety 
ripens  early ;  the  plants  suffer  but  little  from  the  depredations 
of  bugs  or  worms ;  and  the  fruit,  with  trifling  care,  may  be 
preserved  throughout  the  year.  It  is  also  quite  uniform  in 
quality ;  being  seldom  of  the  coarse  and  stringy  character  so 
common  to  other  varieties  of  this  class. 


THE  SQUASH.  215 

CASHEW. 

Cushaw  Pumpkin. 

Somewhat  of  the  form  and  color  of  the  Common  Winter 
Crookneck.  Two  prominent  varieties,  however,  occur.  The 
first  is  nearly  round ;  the  other  curved,  or  of  the  shape  of  a 
hunter's  horn.  The  latter  is  the  most  desirable.  It  is  not 
cultivated  or  generally  known  in  New  England  or  in  the 
northern  portions  of  the  United  States ;  for  though  well 
suited  to  Louisiana  and  other  portions  of  the  South,  where  it 
is  much  esteemed,  it  is  evidently  too  tender  for  cultivation 
where  the  seasons  are  comparatively  short  and  cool. 

In  an  experimental  trial  by  the  late  Dr.  Harris,  specimens 
raised  from  seed  received  from  New  Jersey  "  did  not  ripen 
well,  and  many  decayed  before  half  ripe." 

The  Crooknecks  of  New  England  "  may  be  distinguished 
from  the  Cashew  by  the  want  of  a  persistent  style,  and  by 
their  furrowed  and  club-shaped  fruit-stems." 

COCOA-NUT  SQUASH. 

Cocoa  Squash. 

Fruit  oval,  elongated,  sixteen  to  twenty  inches  in  length, 
eight  or  ten  inches  in  diameter,  and  weighing  from  fifteen  to 
twenty  pounds  and  upwards ;  skin  thin,  easily  pierced  or 
broken,  of  an  ash-gray  color,  spotted,  and  marked  with  light 
drab  and  nankeen-brown,  —  the  furrows  dividing  the  ribs 
light  drab  ;  stem  small ;  flesh  deep  orange-yellow,  of  medium 
thickness ;  seeds  pure  white,  broader  in  proportion  to  their 
length  than  those  of  the  Hubbard  or  Boston  Marrow. 

The  quality  of  the  Cocoa-nut  Squash  is  extremely  variable. 
Sometimes  the  flesh  is  fine-grained,  dry,  sweet,  and  of  a  rich, 
nut-like  flavor ;  but  well-developed  and  apparently  well- 
matured  specimens  are  often  coarse,  fibrous,  watery,  and  unfit 
for  table  use.  The  variety  ripens  in  September,  and  will 
keep  till  March  or  April. 


216 


CUCURBITACEOUS    PLANTS. 


CUSTARD  SQUASH. 

Plant  healthy  and  of  vigorous  habit,  often  twenty  feet  and 
upwards  in  length ;  fruit  oblong,  gathered  in  deep  folds  or 
wrinkles  at  the  stem,  near  which  it  is  the  smallest,  abruptly 
shortened  at  the  opposite  extremity,  prominently  marked  by 
large,  rounded,  lengthwise  elevations,  and  corresponding  deep 
furrows,  or  depressions  ;  skin,  or  shell,  cream- white ;  flesh 
pale-yellow,  not  remarkable  for  solidity,  or  fineness  of  texture, 
but  well  flavored  ;  the  seeds  are  yellowish-white,  and  readily 
distinguished  from  those  of  other  varieties  by  their  long  and 
narrow  form.  Under  favorable  conditions  of  soil  and  season, 
the  Custard  Squash  attains  a  large  size  ;  often  measuring 
twenty  inches  and  upwards  in  length,  eight  or  ten  inches  in 
diameter,  and  weighing  from  eighteen  to  twenty-five  pounds. 

It  is  one  of  the  hardiest  and  most  productive  of  all  varie 
ties.  Crops  are  recorded  of  fourteen  tons  from  an  acre.  It 
is  esteemed  by  some  for  pies  ;  but,  as  a  table  squash,  is  inferior 
to  most  other  sorts.  Its  great  yield  makes  it  worthy  the 
attention  of  agriculturists,  as  it  would  doubtless  prove  a 
profitable  variety  to  be  cultivated  for  stock. 

From  the  habit  of  the  plant,  the  form  and  character  of  the 
fruit,  and  its  great  hardiness  and  productiveness,  it  appears  to 
be  allied  to  the  Vegetable  Marrow. 


THE    SQUASH.  217 


EGG-SHAPED,  OR  REEVES.     Thomp. 

Fruit  large,  weighing  from  fifteen  to  twenty  pounds  ;  but 
in  rich,  highly  manured  soil,  and  with  only  a  few  on  each 
plant,  it  may  be  grown  to  upwards  -of  fifty  pounds'  weight. 
It  is  short,  ovate,  sometimes  tapering  rather  abruptly.  Skin, 
or  shell,  hard,'  of  a  reddish  color ;  flesh  firm,  red,  excellent 
in  a  ripe  state  cooked  as  a  vegetable,  or  in  any  other  way  in 
which  squashes  are  prepared.  The  stems  run  to  a  very  great 
length,  and  bear  all  along  most  abundantly.  Altogether,  it  is 
a  sort  highly  deserving  of  cultivation. 

It  was  brought  into  notice  by  John  Reeves,  Esq. ;  who  has 
contributed  to  horticulture  many  valuable  plants  from  China, 
where  he  resided  for  many  years. 

Plant  in  hills  eight  feet  apart,  and  thin  to  two  plants  to  a 
hill. 


HONOLULU. 

Plant  twelve  feet  or  more  in  length,  remarkably  strong  and 
vigorous ;  leaves  very  large,  —  the  leaf-stems  often  three  feet 
and  upwards  in  length ;  fruit  large,  oblate,  depressed  about 
the  stem,  broadly,  and  sometimes  deeply,  but  in  general  faintly, 
ribbed ;  skin  moderately  thick,  but  not  shell-like,  of  an  ash- 
green  color,  striped  and  variegated  with  drab  or  lighter 
shades  of  green ;  flesh  reddish- orange,  very  thick,  of  good 
flavor,  but  less  dry  and  sweet  than  that  of  the  Hubbard  or 
Boston  Marrow ;  seeds  large,  white. 

This  recently  introduced  variety  is  hardy,  productive,  a 
good  keeper,  excellent  for  pies,  and  by  some  esteemed  for 
table  use. 

Specimens  frequently  occur  of  a  reddish  cream- color, 
striped  and  marked  with  drab  or  pale-yellow. 

28 


218  CUCURBITACEOUS    PLANTS. 

HUBBARD.     J.  J.  H.  Gregory. 

Plant  similar  in  character  and  appearance  to  that  of  the 
Autumnal  Marrow ;  fruit  irregularly  oval,  sometimes  ribbed, 
but  often  without  rib-markings,  from  eight  to  ten  inches  in 

length,  seven  or  eight  inches 
in  diameter,*  and  weighing 
from  seven  to  nine  pounds, 
—  some  specimens  terminate 
quite  obtusely,  others  taper 
sharply  towards  the  extre 
mities,  which  are  frequently 
bent  or  curved  ;  skin,  or 
shell,  dense  and  hard,  nearly 

Hubbard  Squash.  •     l    ,l          f  •        l^l'l 

one-eighth  of  an  inch  thick, 

and  overspread  with  numerous  small  protuberances ;  stem 
fleshy,  but  not  large ;  color  variable,  always  rather  dull,  and 
usually  clay-blue  or  deep  olive-green,  —  the  upper  surface,  if 
long  exposed  to  the  sun,  assuming  a  brownish  cast,  and  the 
under  surface,  if  deprived  of  light,  becoming  orange-yellow ; 
flesh  rich  salmon-yellow,  thicker  than  that  of  the  Autumnal 
Marrow,  very  fine-grained,  sweet,  dry,  and  of  most  excellent 
flavor,  —  in  this  last  respect,  resembling  that  of  roasted  or 
boiled  chestnuts  ;  seeds  white,  —  similar  to  those  of  the  Au 
tumnal  Marrow.  Season  from  September  to  June  ;  but  the 
flesh  is  dryest  and  sweetest  during  autumn  and  the  early  part 
of  winter. 

The  Hubbard  Squash  should  be  grown  in  hills  seven  feet 
apart,  and  three  plants  allowed  to  a  hill.  It  is  essential  that 
the  planting  be  made  as  far  as  possible  from  similar  varieties, 
as  it  mixes,  or  hybridizes,  readily  with  all  of  its  kind.  In 
point  of  productiveness,  it  is  about  equal  to  the  Autumnal 
Marrow.  "  The  average  yield  from  six  acres  was  nearly  five 
tons  of  marketable  squashes  to  the  acre." 

Mr.  J.  J.  H.  Gregory,  of  Marblehead,  Mass.,  who  intro- 


THE    SQUASH.  £19 

duced  this  variety  to  notice,  and  through  whose  exertions  it 
has  become  widely  disseminated,  remarks  in  the  ff  New- 
England  Farmer  "  as  follows  :  — 

"  Of  its  history  I  know  next  to  nothing,  farther  than  that 
the  seed  was  given  to  me  by  an  aged  female,  about  twelve 
years  since,  in  remembrance  of  whom  I  named  it ;  and  that 
the  party  from  'whom  she  received  it  cannot  tell  from  whence 
the  seed  came.  I  infer  that  it  is  of  foreign  origin,  partly 
from  the  fact  that  the  gentleman  to  whom  I  traced  it  is  a 
resident  of  a  seaport  town,  and  is  largely  connected  with 
those  who  follow  the  seas." 

ITALIAN  VEGETABLE  MARROW.     Thomp. 

Courge  Coucourzelle. 

This  forms  a  dwarf  bush,  with  short,  reclining  stems,  and 
upright  leaves,  which  are  deeply  five-lobed.  The  fruits  are 
used  when  the  flowers  are  about  to  drop  from  their  ends. 
They  are  then  from  four  to  five  inches  long,  and  an  inch  and 
a  half  to  two  inches  in  diameter.  When  ripe,  the  fruit  is 
from  fifteen  to  eighteen  inches  in  length,  and  about  six 
inches  in  diameter.  It  is  of  a  pale  yellow,  striped  with 
green.  It  should,  however,  be  used  in  the  young,  green 
state ;  for,  when  mature,  it  is  not  so  good  as  many  of  the 
other  sorts.  It  bears  very  abundantly ;  and,  as  it  does  not 
run,  may  be  grown  in  smaller  compass  than  the  true  Vegeta 
ble  Marrow. 

MAMMOTH. 

Mammoth  Pumpkin.      Large  Yellow  Gourd,  of  the  English.    Thomp. 
Potiron  jaune,  of  the  French.      Cucurbita  maxima. 

This  is  the  largest-fruited  variety  known.  In  a  very  rich 
compost,  and  under  favorable  conditions  of  climate,  it  grows 
to  an  enormous  size.  Fruit  weighing  a  hundred  and  twenty 
pounds  is  not  uncommon ;  and  instances,  though  exceptional, 


220  CUCURBITACEOUS    PLANTS. 

are  recorded  of  weights  ranging  from  two  hundred  to  nearly 
two  hundred  and  fifty  pounds. 

The  leaves  are  very  large,  and  the  stems  thick,  running 
along  the  ground  to  the  distance  of  twenty  or  thirty  feet  if 
not  stopped,  and  readily  striking  root  at  the  joints. 

The  fruit  is  round,  or  oblate ;  sometimes  flattened  on  the 
under  side,  owing  to  its  great  weight ;  sometimes  obtusely 
ribbed,  yellowish,  or  pale  buff,  and  frequently  covered  to  a 
considerable  extent  with  a  gray  netting.  Flesh  very  deep 
yellow;  seeds  white. 

It  is  used  only  in  its  full-grown  or  ripe  state,  in  which  it 
will  keep  for  several  months ;  and  even  during  the  winter,  if 
stored  in  a  dry,  warm  situation.  The  flesh  is  sweet,  though 
generally  coarse-grained  and  watery.  It  is  used  in  soups  and 
stews,  and  also  for  pies ;  but  is  seldom  served  like  squash  at 
the  table. 

NEAPOLITAN. 
Courge  pleine  de  Naples.    Vil. 

Plant  running ;  leaves  small,  smooth,  striped  and  marked 
with  white  along  the  nerves ;  fruit  nearly  two  feet  in  length, 
and  rather  more  than  five  inches  in  its  smallest  diameter,  bent 
at  the  middle,  and  broadly  but  faintly  ribbed,  —  it  increases  in 
size  towards  the  extremities,  but  is  largest  at  the  blossom-end, 
where  it  reaches  a  diameter  of  eight  or  ten  inches  ;  skin 
bright  green;  stem  small;  flesh  bright,  clear  yellow;  the 
neck  is  entirely  solid,  and  the  seed-end  has  an  unusually 
small  cavity ;  seeds  dull  white. 

The  late  Rev.  A.  R.  Pope,  in  a  communication  to  the 
Massachusetts  Horticultural  Society,  describes  it  as  follows  : 
"  New,  veiy  heavy ;  having  a  large,  solid  neck,  and  a  small 
cavity  for  the  seeds.  Flesh  sweet,  dry,  and  somewhat 
coarse,  but  not  stringy.  Very  superior  for  pies,  and  a  good 
keeper." 


THE    SQUASH. 


PATAGONIAN. 

A  large,  long  Squash,  prominently  ribbed.  It  differs 
little  in  form  or  size  from  the  Custard.  Skin  very  deep  green  ; 
flesh  pale  yellow ;  seeds  of  medium  size,  yellowish- white. 

The  plant  is  a  vigorous  grower,  and  the  yield  abundant ; 
but  its  quality  is  inferior,  and  the  variety  can  hardly  be 
considered  worthy  of  cultivation  for  table  use.  It  may, 
however,  prove  a  profitable  sort  for  growing  for  agricultural 
purposes. 

PURITAN. 

Plant  running,  ten  feet  and  upwards  in  length ;  leaves 
clear  green,  of  medium  size  ;  fruit  bottle-formed,  fourteen  or 
fifteen  inches  long,  and  about  ten  inches  in  diameter  at  the 
broadest  part ;  neck  solid, 
four  or  five  inches  in  di 
ameter  ;  average  weight 
eight  to  ten  pounds  ; 
skin  thin,  usually  white 
or  cream-white,  striped 
and  marked  with  green, 
though  specimens  some 
times  OCCUr,  from  Un-  Puritan  Squash. 

mixed  seed,  uniformly  green  ;  flesh  pale  yellow,  dry,  sweet, 
mild,  and  well  flavored  ;  seeds  of  medium  size,  white.  Sea 
son  from  August  to  January. 

This  variety,  long  common  to  gardens  in  the  vicinity  of 
the  Old  Colony,  retains  its  distinctive  character  to  a  very 
remarkable  degree,  even  when  grown  under  the  most  unfa 
vorable  circumstances.  Seeds,  obtained  from  a  gardener 
who  had  cultivated  the  variety  indiscriminately  among 
numerous  summer  and  winter  kinds  for  upwards  of  twenty 
years,  produced  specimens  uniformly  true  to  the  normal  form 
color,  and  quality.  It  is  hardy  and  productive,  good  for  table 
use,  excellent  for  pies,  and  well  deserving  of  cultivation. 


222  CUCURBITACEOUS    PLANTS. 

SWEET-POTATO    SQUASH. 

Plant  very  similar  in  character  to  that  of  the  Hubbard  or 
Autumnal  Marrow;  fruit  twelve  or  fourteen  inches  long, 
seven  or  eight  inches  thick,  sometimes  ribbed,  but  usually 
without  rib-markings;  oblong,  tapering  to  the  ends,  which 
are  often  bent  or  curved  in  the  manner  of  some  of  the  types 
of  the  Hubbard;  stem  of  medium  size,  striated;  skin  ash- 
green,  with  a  smooth,  polished  surface ;  flesh  salmon-yellow, 
thick,  fine-grained,  dry,  and  sweet,  —  if  the  variety  is  pure, 
and  the  fruit  well  matured,  its  quality  approaches  that  of  the 
Hubbard  and  Autumnal  Marrow ;  seeds  white. 

The  variety  is  hardy  and  productive,  keeps  well,  and  is 
deserving  of  cultivation.  When  grown  in  the  vicinity  of  the 
last-named  sorts,  it  often  becomes  mixed,  and  rapidly  degene 
rates.  In  its  purity,  it  is  uniformly  of  one  color ;  with  perhaps 
the  exception  of  the  under  surface,  which  is  sometimes  paler 
or  yellowish.  It  has  been  suggested  that  this  variety  and  the 
Hubbard  may  have  originated  under  similar  circumstances. 

TURBAN. 
Acorn.     Giraumon  Turban.     Turk's-cap.     Cucurbita  piliformis. 

Plant  running;  leaves  small,  soft,  slightly  lobed  on  the 
borders ;  fruit  rounded,  flattened,  expanding  about  the  stem 
to  a  broad,  plain,  brick-red  surface,  of  ten  or  twelve  inches 
in  diameter.  At  the  blossom-end,  the  fruit  suddenly  con 
tracts  to  an  irregular,  cone-like  point,  or  termination,  of  a 
greenish  color,  striped  with  white ;  and  thus,  in  form  and 
color,  somewhat  resembles  a  turban  :  whence  the  name. 
Flesh  orange -yellow,  thick,  fine-grained,  sugary,  and  well 
flavored ;  seeds  white,  comparatively  short,  and  small. 

The  Turban  Squash  is  not  early,  and  should  have  the  ad 
vantage  of  the  whole  season.  "  Its  specific  gravity  is  said  to 
exceed  that  of  any  other  variety.  Its  keeping  properties  are 
not  particularly  good ;  but  its  flavor,  when  grown  on  light, 


THE    SQUASH. 

dry  soil,  will  compare  well  with  either  the  Autumnal  Marrow 
or  the  Hubbard."  It  mixes  very  readily  when  grown  in  the 
vicinity  of  other  varieties,  is  not  an  abundant  bearer,  and 
cannot  be  recommended  for  general  cultivation. 

Dr.  Harris  states  that  "  this  variety  —  sometimes  called 
the  f Acorn  Squash,'  because,  when  the  fruit  is  small,  it 
resembles  somewhat  an  acorn  in  its  cup  —  seems  to  be  the 
Cucurbita  piliformis  of  Duchesne  ;  "  and  he  further  adds,  that 
"  it  sometimes  grows  to  a  large  size,  measuring  fourteen  or 
fifteen  inches  in  transverse  diameter,  and  looks  like  an  immense 
Turkish  turban  in  shape.  Specimens  raised  in  my  garden  in 
1851  were  little  more  than  ten  inches  in  diameter,  and 
weighed  ten  pounds  or  more ;  having  very  thick  and  firm 
flesh,  and  but  a  small  cavity  within.  They  proved  excellent 
for  table  use,  —  equal  in  quality  to  the  best  Autumnal  Mar 
rows.  They  keep  quite  as  well  as  the  latter." 

VALPARAISO. 

Porter's  Valparaiso.     Commodore  Porter. 

Plant  running ;  leaves  large,  not  lobed,  but  cut  in  rounded 
angles  on  the  borders ;  fruit  oval,  about  sixteen  inches  in 
length,  ten  or  eleven  inches  in  diameter,  slightly  ribbed,  and 
largest  at  the  blossom-end,  which  often  terminates  in  a  wart- 
like  excrescence;  skin  cream-white,  sometimes  smooth  and 
polished,  but  often  more  or  less  reticulated,  or  netted  ;  flesh 
comparatively  thick,  orange-yellow,  generally  dry,  sweet, 
and  well  flavored,  but  sometimes  fibrous  and  watery ;  seeds 
rather  large,  nankeen-yellow,  smooth  and  glossy. 

The  variety  requires  the  whole  season  for  its  perfection. 
It  hybridizes  readily  with  the  Autumnal  Marrow  and  kindred 
sorts,  and  is  kept  pure  with  considerable  difficulty.  It  is  in 
use  from  September  to  spring.  The  variety,  if  obtained  in  its 
purity,  will  be  found  of  comparative  excellence,  and  well 
deserving  of  cultivation.  Stripes  and  clouds  of  green  upon 
the  surface  are  infallible  evidences  of  mixture  and  deteriora 
tion. 


CUCURBIT ACEOUS  PLANTS. 

The  late  Dr.  Harris,  in  a  communication  to  the  "  Penn 
sylvania  Farm  Journal,"  remarks  as  follows  :  "  The  Valparaiso 
squashes  (of  which  there  seem  to  be  several  varieties,  known 
to  cultivators  by  many  different  names,  some  of  them  merely 
local  in  their  application)  belong  to  a  peculiar  group  of  the 
genus  Cucurbita,  the  distinguishing  characters  of  which  have 
not  been  fully  described  by  botanists.  The  word  '  squash,' 
as  applied  to  these  fruits,  is  a  misnomer,  as  may  be  shown 
hereafter.  It  would  be  well  to  drop  it  entirely,  and  to  call 
the  fruits  of  this  group  '  pompions,'  '  pumpkins,'  or  '  potirons.' 
It  is  my  belief,  that  they  were  originally  indigenous  to  the 
tropical  and  sub-tropical  parts  of  the  western  coast  of  Ame 
rica.  They  are  extensively  cultivated  from  Chili  to  California, 
and  also  in  the  West  Indies  ;  whence  enormous  specimens  are 
sometimes  brought  to  the  Atlantic  States.  How  much  soever 
these  Valparaiso  pumpkins  may  differ  in  form,  size,  color,  and 
quality,  they  all  agree  in  certain  peculiarities  that  are  found 
in  no  other  species  or  varieties  of  Cucurbita.  Their  leaves 
are  never  deeply  lobed  like  those  of  other  pumpkins  and 
squashes,  but  are  more  or  less  five-angled,  or  almost  rounded 
and  heart-shaped,  at  base  :  they  are  also  softer  than  those  of 
other  pumpkins  and  squashes.  The  summit,  or  blossom-end, 
of  the  fruit  has  a  nipple-like  projection  upon  it,  consisting  of 
the  permanent  fleshy  style.  The  fruit-stalk  is  short,  nearly 
cylindrical,  never  deeply  five-furrowed,  but  merely  longitudi 
nally  striated  or  wrinkled,  and  never  clavated,  or  enlarged 
with  projecting  angles,  next  to  the  fruit.  With  few  excep 
tions,  they  contain  four  or  five  double  rows  of  seeds.  To  this 
group  belong  Mr.  Ives's  Autumnal  Marrow  Squash  (or  Pump 
kin)  ;  Commodore  Porter's  Valparaiso  Squash  (Pumpkin)  ; 
the  so-called  Mammoth  Pumpkin,  or  Ciicurbita  maxima  of  the 
botanists ;  the  Turban  or  Acorn  Squash ;  Cucurbita  piUformis 
of  Duchesne ;  the  Cashew  Pumpkin ;  Stetson's  Hybrid,  called 
the  '  Wilder  Squash  ; '  with  various  others." 


THE    SQUASH. 

VEGETABLE  MARROW.     TJwmp. 
Succade  Gourd.     Courge  a  la  moelle,  of  the  French. 

Plant  twelve  feet  and  upwards  in  length ;  leaves  deeply 
five-lobed;  fruit  about  nine  inches  long,  and  of  an  elliptic 
shape,  —  but  it  is  sometimes  grown  to  twice  that  length,  and  of 
an  oblong  form ;  surface  slightly  uneven,  by  irregular,  longi 
tudinal,  obtuse  ribs,  which  terminate  in  a  projecting  apex  at 
the  extremity  of  the  fruit.  When  mature,  it  is  of  a  uniform 
pale  yellow  or  straw  color.  The  skin,  or  shell,  is  very  hard 
when  the  fruit  is  perfectly  ripened ;  flesh  white,  tender,  and 
succulent,  even  till  the  seeds  are  ripe.  It  may  be  used  in 
every  stage  of  its  growth.  Some  prefer  it  when  the  flower 
is  still  at  the  extremity  of  the*  fruit ;  others  like  it  older. 
When  well  ripened,  it  will  keep  well  throughout  the  winter, 
if  stored  in  a  perfectly  dry  place,  out  of  the  reach  of  frost, 
and  not  exposed  to  great  changes  of  temperature. 

To  have  Vegetable  Marrows  large  and  fine  for  winter,  the 
young  fruit  should  be  regularly  taken  off  for  use ;  and,  when 
the  plant  has  acquired  strength,  a  moderate  quantity  should 
be  allowed  to  set  for  maturity.  Sufficient  for  this  purpose 
being  reserved,  the  young  fruit  that  may  be  subsequently 
formed  should  be  removed  for  use  in  a  very  young  state. 
The  vines,  or  shoots,  may  be  allowed  to  run  along  the  surface 
of  the  ground ;  or  they  may  be  trained  against  a  wall,  or  on 
palings  or  trellises. 

The  seed  should  be  planted  at  the  same  time  and  in  the 
same  manner  as  those  of  the  Winter  Crookneck  or  Boston 
Marrow. 

WILDER. 

Stetson's  Hybrid. 

The  Wilder  Squash  was  produced  about  twelve  years  since, 
from  the  Valparaiso  and  the  Autumnal  Marrow,  by  Mr.  A.  W. 
Stetson,  of  Braintrec,  Mass. ;  and  was  named  for  the  Hon. 

29 


CUCURBITACEOUS    PLANTS. 

Marshall  P.  Wilder,  a  gentleman  widely  known  for  his  patri 
otic  devotion  to  the  advancement  of  agricultural  and  pomolo- 
gical  science  in  the  United  States. 

The  plant  is  a  strong  grower,  and  resembles  that  of  the 
Valparaiso.  The  fruit  is  somewhat  ovoid,  but  rather  irregu 
lar  in  form,  broadly  and  faintly  ribbed  (sometimes,  however, 
without  rib-markings),  and  varies  in  weight  from  twelve  to 
thirty  pounds  and  upwards  ;  stem  very  large,  striated  or  reti 
culated,  and  often  turned  at  right  angles  near  its  connection 
with  the  fruit,  —  the  opposite  extremity  terminates  in  the 
wart-like  excrescence  peculiar  to  the  class ;  skin  reddish- 
yellow,  not  unlike  that  of  the  Autumnal  Marrow ;  the  flesh 
is  remarkably  thick,  of  a  salmon-yellow  color,  sweet  and  well 
flavored.  In  some  forms  of  'cookery,  and  especially  for  pies, 
it  is  esteemed  equal,  if  not  superior,  to  any  other  variety. 
When  served  in  the  customary  manner  of  serving  squash  at 
tf.ble,  it  is  inferior  to  the  Hubbard  or  Autumnal  Marrow. 
The  seeds  are  white. 


WINTER  CROOKNECK. 

Cuckaw. 

This  is  one  of  the  oldest  and  most  familiar  of  the  winter 
varieties.  Plant  hardy  and  vigorous  ;  fruit  somewhat  irregu 
lar  in  form,  the  neck  solid  and  nearly  cylindrical,  and  the 

blossom-end  more  or  less  swollen. 
In  some  specimens,  the  neck  is 
nearly  straight ;  in  others,  sweep 
ing,  or  circular ;  and  sometimes  the 
extremities  nearly  or  quite  approach 
each  other.  Size  very  variable,  be 
ing  affected  greatly  both  by  soil  and 
season ;  the  weight  ranging  from  six 
pounds  to  forty  pounds  and  upwards. 
A  specimen  was  raised  by  Capt.  Jo- 


Uinti  i   Crookncek. 


THE    SQUASH.  227 

siah  Lovett,  of  Beverly,  Mass.,  and  exhibited  before  the 
Massachusetts  Horticultural  Society,  the  weight  of  which  was 
nearly  seventy  pounds.  Color  sometimes  green ;  but,  when 
fully  mature,  often  cream-yellow.  The  color,  like  that  of  the 
Canada  Crookneck,  frequently  changes  after  being  harvested. 
If  green  when  plucked,  it  gradually  becomes  paler ;  or,  if 
yellow  when  taken  from  the  vines,  it  becomes,  during  the 
winter,  of  a  reddish  cream-color.  Flesh  salmon-yellow,  not 
uniform  in  texture  or  solidity,  sometimes  close-grained,  sweet, 
and  fine  flavored,  and  sometimes  very  coarse,  stringy,  and 
nearly  worthless  for  the  table  ;  seeds  of  medium  size,  grayish- 
white,  the  border  darker,  or  brownish.  About  two  hundred 
are  contained  in  an  ounce. 

It  is  a  very  hardy  and  productive  variety ;  ripens  its  crop 
with  great  certainty ;  suffers  less  from  the  depredations  of 
insects  than  most  of  the  winter  sorts ;  and,  if  protected  from 
cold  and  dampness  during  the  winter  months,  will  keep  the 
entire  year. 

WINTER  STRIPED  CROOKNECK. 

This  is  a  sub-variety  of  the  common  Winter  Crookneck. 
Size  large,  —  the  weight  varying  from  six  to  twenty-five 
pounds ;  neck  large  and  solid ;  seed-end  of  medium  size,  and 
usually  smooth ;  skin  thin,  very  pale-green  or  light  cream- 
white,  diversified  with  lengthwise  stripes  and  plashes  of 
bright  green,  —  the  colors  becoming  gradually  softer  and 
paler  after  gathering ;  flesh  bright  orange,  and,  like  that  of 
the  common  Winter  Crookneck,  not  uniform  in  texture  or  in 
flavor.  Different  specimens  vary  greatly  in  these  respects  : 
some  are  tough  and  stringy,  others  very  fine-grained  and  well 
flavored.  Seeds  not  distinguishable,  in  size,  form,  or  color, 
from  those  of  the  Winter  Crookneck. 

The  variety  is  hardy,  grows  luxuriantly,  is  prolific,  and 
keeps  well.  It  is  more  uniform  in  shape,  and  generally  more 


CUCURBITACEOUS    PLANTS. 

symmetrical,  than  the  Winter  Crookneck ;  though  varieties 
occur  of  almost  every  form  and  color  between  this  and  the 
last  named. 

As  the  plants  require  considerable  space,  the  hills  should 
not  be  less  than  eight  feet  apart.  Two  or  three  plants  are 
sufficient  for  a  hill. 

"  The  '  Crookneck  Squash/  as  it  is  commonly  but  incor 
rectly  called,  is  a  kind  of  ( pumpkin,'  —  perhaps  a  genuine 
species  ;  for  it  has  preserved  its  identity,  to  our  certain  know 
ledge,  ever  since  the  year  1686,  when  it  was  described  by 
Ray.  Before  the  introduction  of  the  Autumnal  Marrow,  it 
was  raised  in  large  quantities  for  table  use  during  the  winter, 
in  preference  to  pumpkins,  which  it  almost  entirely  super 
seded.  Many  farmers  now  use  it  instead  of  pumpkins  for 
cattle  ;  the  vine  being  more  productive,  and  the  fruit  contain 
ing  much  more  nutriment  in  proportion  to  its  size.  It  varies 
considerably  in  form  and  color.  The  best  kinds  are  those 
which  are  very  much  curved,  —  nearly  as  large  at  the  stem  as 
at  the  blossom-end,  —  and  of  a  rich  cream-color.  It  is  said  to 
degenerate  in  the  Middle  and  Southern  States  ;  where,  proba 
bly,  the  Valparaiso  or  some  kindred  variety  may  be  better 
adapted  to  the  climate."  —  Dr.  Harris. 


150RECOLE,    OR    KALE.  229 


CHAPTER   V. 

BRASSICACEOUS     PLANTS. 

Borecole,  or  Kale.  Broccoli.  Brussels  Sprouts.  Cabbage.  Cauliflower. 
Colewort.  Couve  Tronchuda,  or  Portugal  Cabbage.  Pak-Choi.  Pe- 
Tsai,  or  Chinese  Cabbage.  Savoy.  Sea-kale. 

BOKECOLE,    OR    KALE. 

Brassica  oleracea  sabellica. 

THE  term  "  Borecole,"  or  "  Kale,"  is  applied  to  a  class  of 
plants,  of  the  Cabbage  family,  which  form  neither  heads  as  the 
common  cabbage,  nor  eatable  flowers  like  the  broccoli  and 
cauliflower.  Some  of  the  varieties  attain  a  height  of  six  or 
seven  feet ;  but  while  a  few  are  compact  and  symmetrical  in 
their  manner  of  growth,  and  of  good  quality  for  table  use, 
many  are  "ill-colored,  coarse,  rambling-growing,  and  com 
paratively  unpalatable  and  indigestible."  Most  of  the  kinds 
are  either  annuals  or  biennials,  and  are  raised  from  seeds, 
which,  in  size,  form,  and  color,  resemble  those  of  the  cab 
bage. 

Sowing.  —  The  seeds  are  sown  at  the  time  of  sowing  the 
seeds  of  the  cabbage  or  cauliflower,  and  in  the  same  manner. 
Early  plants  may  be  started  in  a  hot-bed,  or  the  seeds  may 
be  sown  in  the  open  ground  in  April  or  May.  In  transplant 
ing,  treat  the  plants  like  young  cabbages ;  setting  them  more 
or  less  remote,  according  to  the  size  or  habit  of  the  variety. 

Though  they  are  extremely  hardy,  and  will  endure  quite  a 
low  temperature,  they  are  generally  harvested  in  autumn, 
before  the  closing-up  of  the  ground.  If  re-set  in  the  follow 
ing  spring,  they  will  furnish  an  abundance  of  tender  sprouts, 


230  BRASSICACEOUS    PLANTS. 

which,  when  cooked,  are  superior  in  flavor  and  delicacy  to  the 
cabbage,  and  resemble  cole  worts  or  Brussels  sprouts. 

Seeds.  —  "  The  plants  for  seed  should  be  selected  from  those 
kept  over  winter,  and  in  April  set  rather  deeply  in  a  spot 
well  exposed  to  the  sun,  and  in  a  sandy  rather  than  stiff  soil. 
The  stems  should  be  supported,  to  prevent  breakage  by  the 
wind." 

J.  E.  Teschemacher  gives  the  following  directions  for  cul 
ture  and  use :  — 

"  Sow,  the  middle  or  last  of  May,  a  small  bed  on  a  mode 
rately  rich  soil,  but  in  a  well-exposed  situation.  Strong 
plants  cannot  be  obtained  from  seedlings  grown  in  the  shade. 
When  the  young  plants  have  six  or  eight  leaves,  prepare  a 
piece  of  well-manured,  open  soil,  plant  the  young  seedlings 
six  or  eight  inches  asunder,  water  well,  and  shade  for  a  few 
days  against  the  hot  sun.  About  a  hundred  plants  are 
enough  for  a  family.  Towards  the  latter  end  of  July,  or 
middle  of  August,  they  should  be  thick,  stocky  plants,  fit  for 
final  transplanting  to  the  spots  where  they  are  to  remain. 
They  may  be  planted  in  the  lines  from  which  early  crops  of 
pease  have  been  removed.  The  ground  must  be  well  ma 
nured,  and  the  plants  moved  singly  and  carefully,  with  as 
much  earth  attached  to  the  roots  as  possible.  This  last  pre 
caution  is  very  necessary  in  all  summer  transplanting,  as  the 
only  means  of  enabling  the  plants  to  bear  the  hot  sun.  In  a 
garden,  they  should  be  well  supplied  with  water  for  a  few 
days ;  but  in  field-planting,  where  this  is  not  possible,  a  moist 
time  should  be  chosen.  They  will  not  show  much  signs  of 
growth  until  the  cool  nights  prevail :  after  that,  they  will 
grow  rapidly.  They  will  not  boil  tender  or  with  much  flavor 
until  they  have  been  frozen,  or  have  experienced  a  tempera 
ture  of  about  28°  Fahrenheit. 

Use.  —  "  The  tender,  upper  part  alone  is  eaten.  They  are 
often,  but  not  always,  frozen  when  cut ;  and,  when  this  is  the 
case,  they  should  be  put  into  a  cool  cellar  or  in  cold  water 


BORECOLE,    OR    KALE.  231 

until  the  frost  is  out  of  them.  It  will  take  one-half  to  three- 
quarters  of  an  hour  to  boil  them  tender.  Put  them  into  the 
boiling  water;  to  which  add  a  lump  of  soda.  This  rather 
softens  them,  and  causes  them  to  retain  their  green  color. 
When  done,  press  the  water  thoroughly  out,  chop  them  up 
with  a  knife,  put  them  into  a  vessel  to  evaporate  still  more  of 
the  water,  and  serve  with  melted  butter,  pepper  and  salt. 
In  Germany,  they  frequently  boil  a  few  chestnuts,  and  chop 
up  with  the  Kale ;  between  which  and  the  stem  and  stalk  of 
the  Kale  it  is  difficult  to  perceive  much  difference  in  taste. 
The  beautiful  curled  leaves  are  quite  ornamental. 

"  From  one  hundred  plants,  pluckings  for  the  table  were 
made  twice  a  week,  from  the  middle  of  November  to  the 
middle  of  January ;  and  these  fresh  from  the  open  garden, 
although  the  thermometer  in  the  time  had  indicated  a  tempe 
rature  approaching  to  zero."  —  Hov.  Mag. 

Varieties.  —  The  varieties,  which  are  numerous,  and  in 
many  instances  not  well  marked  or  defined,  are  as  fol 
low  :  — 

BUDA  KALE,  OR  BORECOLE.     Thomp. 

Russian  Kale.     Asparagus  Kale.     Manchester  Borecole.     Dwarf  Feather 
Kale.     Oak-leaved  Kale. 

The  Buda  Kale  somewhat  resembles  the  Purple ;  but  the 
stalk  is  shorter.  The  leaves  are  purplish,  somewhat  glaucous, 
cut  and  fringed.  The  variety  is  not  only  hardy  and  well 
flavored,  but  continues  to  produce  sprouts  longer  than  any 
other  sort.  It  is  sometimes  blanched  like  sea-kale. 


CABBAGING  KALE,  OR  BORECOLE.     Thomp. 
Imperial  Hearting. 

This  is  a  new  variety,  and  very  much  resembles  the  Dwarf 
Green  Curled  in  the  nature,  color,  and  general  appearance  of 
the  leaves  :  the  heart-leaves,  however,  fold  over  each  other, 


232  BRASSICACEOUS    PLANTS. 

somewhat  like  those  of  a  cabbage,  but,  on  account  of  the 
curls  of  the  margin,  not  so  compactly.  The  quality  is 
excellent. 

CocK's-CoMB  KALE. 

Curled  Proliferous  Kale.     Chou  frise  prolifere.    Vil. 

Stalk  about  twenty  inches  high.  The  leaves  differ  to  a 
considerable  extent  in  size,  and  are  of  a  glaucous-green  color. 
From  the  upper  surface  of  the  ribs  and  nerves,  and  also  from 
other  portions  of  the  leaves,  are  developed  numerous  small 
tufts,  or  fascicles  of  leaves,  which,  in  turn,  give  rise  to  other 
smaller  but  similar  groups.  The  foliage  thus  exhibits  a  cock's- 
comb  form  :  whence  the  name. 

The  variety  is  hardy,  but  more  curious  than  useful. 

COW-CABBAGE. 

Tree-cabbage.   TJwmp.     Cesarean  Borecole.     Cesarean  Cabbage.     Chou 

Cavalier. 

This  variety  generally  grows  to  the  height  of  about  six 
feet ;  although  in  some  places  it  is  reported  as  attaining  a 
height  of  twelve  feet,  and  even  upwards.  The  leaves  are 
large,  —  measuring  from  two  and  a  half  to  nearly  three  feet 
in  length,  —  smooth,  or  but  slightly  curled. 

It  is  generally  grown  for  stock ;  but  the  young  sprouts  are 
tender  and  mild-flavored  when  cooked.  Its  value  for  agri 
cultural  purposes  appears  to  have  been  greatly  overrated ;  for, 
when  tried  in  this  country  against  other  varieties  of  cabbages, 
the  produce  was  not  extraordinary. 

The  plants  should  be  set  three  feet  or  three  feet  and  a  half 
apart. 

DAUBENTON'S  CREEPING  BORECOLE. 

Chou  -vivace  de  Daubenton.    Vil. 

Stalk  four  or  five  feet  in  height  or  length.  The  leaves  are 
nearly  two  feet  long,  deep  green;  the  leaf-stems  are  long 


BORECOLE,    OR    KALE.  233 

and  flexible.  It  sometimes  takes  root  where  the  stem  rests 
upon  the  surface  of  the  ground  ;  and,  on  this  account,  has 
been  called  perennial. 

The  variety  is  hardy,  and  yields  abundantly ;  though,  in 
this  last  respect,  it  is  inferior  to  the  Thousand-headed. 

9 

DWARF  GREEN  CURLED  BORECOLE.     Thomp. 

Dwarf  Curled  Kale.     Green  Scotch  Kale.     Dwarf  Curlies.     Chou  fris6 
a  Pied  court.    Vil.     Canada  Dwarf  Curled. 

The  Dwarf  Green  Curled  is  a  very  hardy  but  compara 
tively  low-growing  variety ;  the  stems  seldom  exceeding 
sixteen  or  eighteen  inches  in  height.  The  leaves  are  finely 
curled ;  and  the  crowns  of  the  plants,  as  well  as  the  young 
shoots,  are  tender  and  delicate,  especially  after  having  been 
exposed  to  the  action  of  frost. 

The  plants  may  be  set  eighteen  inches  apart. 

FIELD  CABBAGE. 

Field  Kale  for  mowing.     Chou  a  Faucher.    Vil. 

Leaves  sixteen  to  eighteen  inches  in  length,  very  dark 
green,  deeply  lobed,  or  lyrate,  and  hairy,  or  hispid,  on  the 
nerves  and  borders.  The  leaf-stems  are  nearly  white. 

The  variety  produces  small  tufts,  or  collections  of  leaves, 
which  are  excellent  for  fodder,  and  which  may  be  cut  several 
times  during  the  season.  It  is  sometimes  cultivated  for  stock  ; 
but,  as  a  table  vegetable,  is  of  little  value. 

FLANDERS  KALE.     Thomp. 

Chou  Caulet  de  Flanders.   Vil. 

This  is  a  sub-variety  of  the  Tree-cabbage,  from  which  it  is 
distinguished  by  the  purplish  color  of  its  foliage.  Its  height 
is  nearly  the  same,  and  the  plant  has  the  same  general  appear 
ance.  It  is,  however,  considered  somewhat  hardier. 

30 


234  BRASSICACEOUS    PLANTS. 


GREEN  MARROW-STEM  BORECOLE. 
Chou  Moellier.    Vil. 

Stem  green,  about  five  feet  high,  clavate,  or  club-formed ; 
thickest  at  the  top,  where  it  measures  nearly  two  inches,  and 
a  half  in  diameter.  This  stem,  or  stalk,  is  filled  with  a  succu 
lent  pith,  or  marrow,  which  is  much  relished  by  cattle  ;  and, 
for  this  quality,  the  plant  is  sometimes  cultivated.  The 
leaves  are  large,  and  nearly  entire  on  the  edges ;  the  leaf- 
stems  are  thick,  short,  white,  and  fleshy. 

It  is  not  so  hardy  as  most  of  the  other  varieties.  The 
plants  should  be  grown  about  three  feet  apart  in  one  direc 
tion,  by  two  feet  or  two  feet  and  a  half  in  the  opposite. 

LANNILIS  BORECOLE. 
Chou  de  Lannilis.    Vil.     Lannilis  Tree-cabbage. 

Stem  five  feet  high,  thicker  and  shorter  than  that  of  the 
Cow  or  Tree  Cabbage ;  leaves  long,  entire  on  the  borders, 
pale-green,  and  very  thick  and  fleshy.  The  leaf-stems  are 
also  thicker  and  shorter  than  those  of  the  last-named  varie 
ties. 

The  stalk  is  largest  towards  the  top,  and  has  the  form  of 
that  of  the  Marrow-stem.  It  sometimes  approaches  so  near  that 
variety,  as  to  be  scarcely  distinguishable  from  it. 

NEAPOLITAN  BORECOLE.     Trans. 
Neapolitan  Curled  Kale.     Chou  fris£  de  Naples.    Vil. 

The  Neapolitan  Borecole  is  remarkable  for  its  peculiar 
manner  of  growth,  but  is  hardly  worthy  of  cultivation  as  a 
table  vegetable,  or  even  for  stock.  The  stem  is  short  and 
thick,  and  terminates  in  an  oval  bulb,  somewhat  in  the  man 
ner  of  the  Kohl  Ilabi.  From  all  parts  of  this  bulb  are  put 


BORECOLE,    OR    KALE.  235 

forth,  numerous  erect,  small  leaves,  finely  curled  on  their 
edges.  The  whole  plant  does  not  exceed  twenty  inches  in 
height.  The  leaves  are  attached  to  footstalks  six  or  seven 
inches  long.  They  are  obovate,  smooth  on  the  surface,  with 
an  extraordinary  number  of  white  veins,  nearly  covering  the 
whole  leaf.  The  fringed  edges  are  irregularly  cut  and  finely 
curled,  and  so  extended  as  nearly  to  conceal  the  other  parts 
of  the  leaf.  As  the  plant  gets  old,  it  throws  out  numerous 
small  branches  from  the  axils  of  the  leaves  on  the  sides  of 
the  bulb. 

The  swollen  portion  of  the  stem  is  of  a  fleshy,  succulent 
character,  and  is  used  in  the  manner  of  Kohl  Rabi ;  between 
which  and  the  Cabbage  it  appears  to  be  intermediate. 

PALM  KALE. 

Palm  Borecole.     Chou  Palmier.    Vil. 

Stalk  six  feet  in  height,  terminating  at  the  top  in  a  cluster 
of  leaves,  which  are  nearly  entire  on  the  borders,  blistered 
on  the  surface  like  those  of  the  Savoys,  and  which  some 
times  measure  three  feet  in  length  by  four  or  five  inches  in 
width. 

As  grown  in  France,  the  plant  is  remarkable  for  its  fine 
appearance,  and  is  considered  quite  ornamental ;  though,  as  an 
article  of  food,  it  is  of  little  value.  In  England,  it  is  said  to 
have  a  tall,  rambling  habit,  and  to  be  little  esteemed. 

The  plants  should  be  set  three  feet  and  a  half  apart  in  each 
direction. 

PURPLE  BORECOLE. 

Red  Borecole.      Tall  Purple  Kale.      Curled  Brown  Kale.     Chou  fris<5 
Rouge  Grand.    Vil. 

With  the  exception  of  its  color,  the  Purple  Borecole  much 
resembles  the  Tall  Green  Curled.  As  the  leaves  increase  in 
size,  they  often  change  to  green;  but  the  veins  still  retain 


236  BRASSICACEOUS    PLANTS. 

their  purple  hue.     When  cooked,  the  color  nearly  or  quite 
disappears. 

It  is  remarkably  hardy,  and  is  much  cultivated  in  Ger 
many. 

RED  MARROW-STEM  BORECOLE. 

Red-stalked  Kale. 

Stalk  purplish-red,  four  and  a  half  or  five  feet  high,  and 
surmounted  by  a  cluster  of  large,  fleshy  leaves,  on  short, 
thick  stems.  The  stalk  is  much  larger  than  that  of  the 
Green  Marrow-stem,  and  sometimes  measures  more  than 
three  inches  in  diameter.  It  is  cultivated  in  the  same  man 
ner,  and  used  for  the  same  purposes,  as  the  last-named 
variety. 

TALL  GREEX  CURLED.     Thomp. 

Tall  Scotch  Kale.     Tall  Green  Borecole.     Tall  German  Greens.     Chou 
frise  grand  du  Nord.    Vil. 

This  variety,  if  unmixed,  may  be  known  by  its  bright- 
green,  deeply  lobed,  and  curled  leaves.  Its  height  is  two 
feet  and  a  half  and  upwards.  Very  hardy  and  productive. 

The  parts  used  are  the  crowns  of  the  plants ;  and  also  the 
tender  side- shoots,  which  are  produced  in  great  abundance. 
These  boil  well,  and  are  sweet  and  delicate,  especially  after 
frost ;  though  the  quality  is  impaired  by  protracted,  dry, 
freezing  weather. 

THOUSAND-HEADED  BORECOLE.     Thomp. 
Chou  branchu  du  Poitou.    Vil.     Chou  a  Mille  Tetes. 

The  Thousand-headed  Borecole  much  resembles  the  Tree 
or  Cow  Cabbage,  but  is  not  so  tall-growing.  It  sends  out 
numerous  side-shoots  from  the  main  stem,  and  is  perhaps 
preferable  to  the  last-named  sort.  It  is  chiefly  valuable  as  an 
agricultural  plant,  but  may  occasionally  be  grown  in  gardens 


BORECOLE,    OR    KALE.  237 

on  account  of  its  great  hardiness ;  but  its  flavor  is  inferior  to 
all  other  winter  greens. 

VARIEGATED  BORECOLE.     Thorny. 
Variegated  Kale.     Variegated  Canadian  Kale.      Chou  frise  panach6.   Vil. 

This  is  a  sub-variety  of  the  Purple  Borecole,  growing  about 
a  foot  and  a  half  high.  The  leaves  vary  much  in  size,  and 
are  lobed  and  finely  curled.  They  are  also  beautifully  varie 
gated,  sometimes  with  green  and  yellowish-white  or  green 
and  purple,  and  sometimes  with  bright-red  and  green. 

It  is  frequently  grown  as  an  ornamental  plant,  is  occasion 
ally  employed  for  garnishing,  and  is  sometimes  put  into 
bouquets.  It  is  very  good  cooked  after  frost,  but  is  not  quite 
so  hardy  as  the  Purple  Borecole. 

VARIEGATED  COCK'S-COMB  KALE. 

A  variety  of  the  Common  Cock's-comb  Kale,  with  the 
leaves  more  or  less  variegated  with  purple  and  white.  It  is 
not  of  much  value  as  an  esculent. 

WOBURN  PERENNIAL  KALE.     Thomp. 

This  is  a  tall  variety  of  the  Purple  Borecole,  with  foliage 
very  finely  divided  or  fringed.  The  plant  lasts  many  years, 
and  may  be  propagated  by  cuttings,  as  it  neither  flowers 
readily  nor  perfects  well  its  seeds.  Its  produce  is  stated  to 
have  been  more  than  four  times  greater  than  that  of  either 
the  Green  or  Purple  Borecole  on  the  same  extent  of  ground. 
The  weight  of  produce  from  ten  square  yards  was  a  hundred 
and  forty-four  pounds  ten  ounces  ;  but  some  of  the  large 
kinds  of  cabbages  and  savoys  will  exceed  this  considerably, 
and  prove  of  better  quality.  The  Woburn  Perennial  Kale 
can  therefore  only  be  recommended  where  the  climate  is  too 
severe  for  the  more  tender  kinds  of  the  Cabbage  tribe. 


238  BRASSICACEOUS    PLANTS. 


BROCCOLI. 

Brassica  oleracea  var. 

In  its  structure  and  general  habit,  the  Broccoli  resembles 
the  Cauliflower.  Between  these  vegetables  the  marks  of  dis 
tinction  are  so  obscurely  denned,  that  some  of  the  white 
varieties  of  Broccoli  appear  to  be  identical  with  the  Cauli 
flower.  Botanists  divide  them  as  follows  :  — 

"  The  Cauliflower  has  generally  a  short  stalk,  and  white- 
ribbed,  oblong  leaves.  The  stem  by  which  the  flower  is 
supported  unites  at  the  head  of  the  primary  branches  into 
thick,  short,  irregular  bundles,  in  the  form  of  a  corymb.  It 
appears  to  be  a  degeneration  of  the  Brassica  oleracea  costata, 
or  Portugal  Cabbage. 

"  In  the  Broccoli,  the  stalk  is  more  elevated ;  the  leaf-nerves 
less  prominent ;  the  pedicles,  or  stems,  connected  with  and 
supporting  the  flower,  or  head,  less  thick  and  close.  They  are 
also  longer;  so  that,  on  becoming  fleshy,  they  resemble  in 
shape  the  young  shoots  of  asparagus :  hence  the  name  of 
'  Asparagoides,'  given  by  ancient  botanists  to  Broccoli.  It 
seems  to  be  a  degeneration  of  the  l  Chou  cavalier,'  or  tall, 
open  Cabbage. 

"  Cultivation,  by  improving  the  finer  kinds  of  white  Broc- 
colis,  is  narrowing  the  distinctive  marks  :  but,  although  so 
nearly  alike,  they  must  ever  remain  really  distinct,  inasmuch 
as  they  derive  their  origin  from  two  very  distinct  types ;  viz., 

the  Portugal  Cabbage  and  the  Tall  Curled  Kale.     The  Cau- 

o  o 

liflower  also  originated  in  the  south  of  Europe,  and  the 
Broccoli  in  the  north  of  Europe,  either  in  Germany  or 
Britain." 

Seed.  —  Broccoli- seeds  are  rarely  raised  in  this  country  ; 
most  of  the  supply  being  received  from  France  or  England. 
In  size,  form,  and  color,  they  are  similar  to  those  of  the  Cab 
bage  or  Cauliflower.  An  ounce  may  be  calculated  to  produce 


BROCCOLI. 

about  five  thousand  plants,  although  it  contains  nearly  twice 
that  number  of  seeds. 

Sowing  and  Cultivation.  —  In  New  England,  as  well  as  in 
the  Middle  and  Western  States,  the  seeds  of  the  later  sorts 
should  be  sown  in  March  or  April,  in  the  manner  of  early 
cabbages  ;  whilst  the  earlier  varieties  may  be  sowrn  in  the  open 
ground,  from  the  middle  to  the  last  of  May.  If  the  sowing 
be  made  in  the  open  ground,  prepare  a  small  nursery-bed  not 
too  directly  exposed  to  the  sun,  and  sow  in  shallow  drills  six 
or  eight  inches  apart.  The  last  of  June,  or  as  soon  as  the 
plants  have  attained  sufficient  size,  transplant  them  into  soil 
that  is  well  enriched,  and  has  been  deeply  stirred ;  setting 
them  at  the  distance  directed  for  the  variety.  If  possible, 
the  setting  should  be  performed  when  the  weather  is  some 
what  dull,  for  then  the  plants  become  sooner  established  ;  but, 
if  planted  out  in  dry  weather,  they  should  be  immediately 
and  thoroughly  watered.  If  the  plants  have  been  started  in 
a  hot-bed,  they  should  be  set  out  at  the  time  of  transplanting 
cabbages. 

The  after-culture  consists  in  hoeing  frequently  to  keep  the 
ground  loose  and  clean,  and  in  earthing  up  slightly  from  time 
to  time  about  the  stem. 

Some  of  the  early  varieties  will  be  fit  for  use  in  Septem 
ber  ;  whilst  the  later  sorts,  if  properly  treated,  will  supply 
the  table  till  spring. 

The  difficulties  attending  the  growing  of  Broccoli  in  this 
country  arise  mainly  from  the  extreme  heat  and  dryness  of 
the  summer  and  the  intense  cold  of  the  winter.  Whatever 
will  tend  to  counteract  these  will  promote  the  growth  of  the 
plants,  and  tend  to  secure  the  development  of  large  and  well- 
formed  heads. 

"  When  the  heads  of  White  Broccoli  are  exposed  to  light, 
and  especially  to  the  direct  influence  of  the  sun,  the  color  is 
soon  changed  to  a  dingy  or  yellowish  hue.  It  is,  therefore, 
necessary  to  guard  against  this  as  much  as  possible  by  fre- 


£40  BRASSICACEOUS    PLANTS. 

quently  examining  the  plants ;  and,  when  any  heads  are  not 
naturally  screened,  one  or  two  of  the  adjoining  side-leaves 
should  be  bent  over  the  flower-head  to  shade  it  from  the 
light,  and  likewise  to  protect  it  from  the  rain.  Some  kinds 
are  almost  self-protecting ;  whilst  the  leaves  of  others  spread, 
and  consequently  require  more  care  in  shading."  —  Thomp. 

Talcing  the  Crop.  —  "  Broccoli  should  not  be  allowed  to 
remain  till  the  compactness  of  the  head  is  broken,  but  should 
always  be  cut  while  the  '  curd,'  as  the  flowering  mass  is  termed, 
is  entire,  or  before  bristly,  leafy  points  make  their  appearance 
through  it.  In  trimming  the  head,  a  portion  of  the  stalk  is 
left,  and  a  few  of  the  leaves  immediately  surrounding  the 
head ;  the  extremities  being  cut  off  a  little  below  the  top  of 
the  latter."  —  Thomp. 

Preservation.  —  "  They  are  sometimes  preserved  during 
winter  as  follows :  Immediately  previous  to  the  setting-in  of 
hard  frost  in  autumn,  take  up  the  plants  on  a  dry  day,  with 
the  roots  entire,  and  turn  their  tops  downwards  for  a  few 
hours,  to  drain  off  any  water  that  may  be  lodged  between  the 
leaves.  Then  make  choice  of  a  ridge  of  dry  earth,  in  a  well- 
sheltered,  warm  exposure,  and  plant  them  down  '  to  their 
heads  therein,  close  to  one  another ;  having  previously  taken 
off  a  few  of  the  lower,  loose  leaves.  Immediately  erect'over 
them  a  low,  temporary  shed,  of  any  kind  that  will  keep  them 
perfectly  free  from  wet,  and  which  can  be  opened  to  admit 
the  air  in  mild,  dry  weather.  In  very  severe  freezing  sea 
sons,  an  extra  covering  of  straw,  or  other  description  of  dry 
litter,  should  be  applied  over  and  around  the  shed ;  but  this 
should  be  removed  on  the  recurrence  of  moderate  weather." 

They  will  keep  well  in  a  light,  dry  cellar,  if  set  in  earth  as 
far  as  the  lower  leaves. 

Seeds.  —  The  seeds  of  Broccoli  are  not  distinguishable 
from  those  of  the  Cauliflower.  They,  however,  rarely  ripen 
well  in  this  country,  and  seedsmen  are  generally  supplied 
from  abroad. 


BROCCOLI. 

Use.  —  The  heads,  or  flowers,  are  cooked  and  served  in  all 
the  forms  of  the  Cauliflower. 

Varieties.  —  These  are  exceedingly  numerous ;  although  the 
distinctions,  in  many  instances,  are  neither  permanent  nor 
well  defined. 

In  1861-62,  a  hundred  and  three  nominally  distinct  sorts 
were  experimentally  cultivated  at  the  C  his  wick  Gardens,  near 
London,  Eng.,  under  the  direction  of  Robert  Hogg,  Esq. 
In  reporting  the  result,  he  says,  "  It  is  quite  evident  that  the 
varieties  of  Broccoli,  as  now  grown,  are  in  a  state  of  great 
confusion.  The  old  varieties,  such  as  Grange's  and  the  Old 
Early  White,  have  entirely  disappeared,  or  lost  their  original 
character ;  whilst  the  distinctive  names  of  Early  White  and 
Late  White  seem  now  to  be  possessed  of  no  value,  as,  in 
some  cases,  the  one  is  used  for  the  other,  and  vice  vcrsd" 

The  kinds  catalogued  by  seedsmen,  and  recommended  for 
cultivation,  are  the  following ;  viz. :  — 


AMBLER'S  EARLY  WHITE.     R.  Hogg. 

Similar  to  Mitchinson's  Penzance,  but  easily  distinguished 
by  its  winged  leaves ;  those  of  the  last  named  being  inter 
rupted.  It  is  remarkably  hardy,  and  produces  a  large, 
creamy-white  head,  very  uniform  in  size. 

CHAPPELL'S  LARGE  CREAM-COLORED. 

Chappell's  New  Cream-colored. 

A  very  large  and  fine  sort,  earlier  than  the  Portsmouth  ; 
flower  cream-yellow.  Sow  in  the  open  ground  in  May,  and 
transplant  three  feet  apart  in  each  direction. 

DANISH,  OR  LATE  GREEN. 

Late  Danish.     Siberian. 

The  leaves  of  this  variety  are  long,  narrow,  and  much 
undulated ;  the  leaf-stems  are  tinged  with  purple  ;  the  heads 

31 


BRASSICACEOUS    PLANTS. 

are  of  medium   size,   compact,   exposed,  and  of  a  greenish 
color.     It  is  one  of  the  latest  and  hardiest  of  all  varieties. 

DWARF  BROWN  CLOSE-HEADED.     Trans. 

This  variety  resembles  the  Sulphur-colored  ;  from  which  it 
probably  originated.  It  is,  however,  earlier,  and  differs  in 
the  form,  as  well  as  in  the  color,  of  the  flower.  The  leaves 
are  small,  not  much  waved,  dark-green,  with  white  veins  : 
they  grow  erect,  and  afford  no  protection  to  the  head.  Most 
of  the  crowns  are  green  at  first ;  but  they  soon  change  to 
large,  handsome,  brown  heads. 

The  plants  should  be  set  two  feet  apart  in  each  direction. 

EARLY  PURPLE.     Trans. 

Early  Purple  Sprouting. 

An  excellent  kind,  of  a  deep-purple  color.  When  the 
variety  is  unmixed,  it  is  close-headed  at  first ;  afterwards  it 
branches,  but  is  liable  to  be  too  much  branched,  and  to 
become  green.  The  plant  is  from  two  to  three  feet  high,  and 
a  strong  grower ;  the  leaves  are  comparatively  short,  spread 
ing,  and  of  a  purplish-green  color ;  the  head  is  quite  open 
from  the  leaves.  Small  leaves  are  sometimes  intermixed 
with  the  head,  and  the  plant  produces  sprouts  of  flowers  from 
the  ala3  of  the  leaves. 

It  succeeds  best  in  rich  soil,  and  the  plants  should  be  set 
three  feet  apart. 

EARLY  SPROUTING.     M'Int. 

Asparagus  Broccoli.     North's  Early  Purple.     Italian  Sprouting.     Early 

Branching. 

A  strong-growing,  hardy  sort,  from  two  to  three  feet  high. 
The  leaves  are  spreading,  much  indented,  and  of  a  purplish- 
green  color.  The  flower  is  close-headed,  and,  in  the  genuine 
variety,  of  a  rich  purple  011  its  first  appearance.  It  is,  how 
ever,  liable  to  lose  its  color,  and  to  become  greenish ;  and 


BROCCOLI.  243 

sometimes  produces  numerous  small,  green  leaves,  intermixed 
with  the  flower,  particularly  if  grown  in  soil  too  rich. 

The  variety  is  extensively  grown  by  the  market-gardeners 
in  the  vicinity  of  London. 

ELLETSON'S  GIGANTIC  LATE  WHITE. 

Elletson's  Mammoth. 

One  of  the  largest  and  latest  of  the  white  broccolis. 
Leaves  spreading ;  stem  short. 

FINE  EARLY  WHITE.     Thomp. 
Early  White.     Devonshire  White.     Autumn  White. 
Plant  tall,  with   erect,  dark-green,   nearly  entire    leaves. 
The  heads  are  very   white  and  close. 

This  variety,  in  common  with  a  few  others,  is  sometimes 
cut  in  considerable  quantities  by  market-gardeners  previous 
to  heavy  frost,  and  preserved  in  cellars  for  the  supply  of  the 
market. 

FROGMORE  PROTECTING.     Hov.  Mag. 

Head  pure  white,  scarcely  distinguishable  from  the  finest 
cauliflower  ;  size  large,  —  when  well  formed,  measuring  from 
seven  to  nine  inches  in  diameter. 

A  recently  introduced  sort,  promising  to  be  one  of  the 
best.  The  plants  are  extremely  hardy  and  vigorous^  and 
rarely  fail  to  develop  a  large  and  fine  head,  having  a  rich, 
curdy  appearance,  and,  as  before  observed,  similar  to  a  well- 
grown  cauliflower.  It  is  of  dwarf  growth  ;  and  the  outer 
leaves,  closing  over  the  large  head  of  flowers,  protect  it  from 
the  action  of  severe  weather. 


GILLESPIE'S  BROCCOLI.     Thomp. 

A  fine,  white,   early  autumn  variety,  much  grown  about 
Edinburgh. 


244  BRASSICACEOUS    PLANTS. 


GRANGE'S  EARLY  CAULIFLOWER  BROCCOLI.     M'Int. 

Grange's  Early  White.      Hopwood's  Early  White.      Marshall's   Early 
White.     Bath  White.     Invisible. 

This  is  an  old  variety,  and,  when  pure,  still  stands  in  high 
estimation ;  having  a  head  nearly  as  large  and  as  white  as  a 
cauliflower.  The  leaf-stems  are  long  and  naked  ;  the  leaves 
are  somewhat  ovate,  lobed  at  the  base,  very  slightly  waved, 
and,  incurving  a  little  over  the  flower,  defend  it  from  frost 
and  wet.  It  is  not  a  large  grower;  and,  being  upright  in 
habit,  may  be  grown  at  two  feet  distant. 

Hardy,  and  well  deserving  of  cultivation.  The  London 
market-gardeners  cultivate  four  varieties,  of  which  this  is  the 
principal. 

GREEN  CAPE.     Thomp. 
Autumnal  Cape.     Maher's  Hardy  Cape. 

Leaves  long  and  narrow ;  the  veins  and  midribs  green  ; 
the  head  is  greenish,  and  generally  covered  by  the  leaves. 

This  variety  and  the  Purple  Cape  often  become  intermixed, 
and  are  liable  to  degenerate.  They  are,  however,  quite  dis 
tinct,  and,  when  pure,  very  beautiful. 


GREEN  CLOSE-HEADED  WINTER.     Trans. 

Late  Green.      Siberian.     Dwarf  Roman. 

This  new  and  excellent  Broccoli  is  apparently  a  seedling 
from  the  Green  Cape.  The  plants  are  dwarf ;  the  leaves  are 
large  and  numerous,  with  white  veins.  The  flower  grows 
exposed,  is  not  of  large  size,  and  resembles  that  of  the 
Green  Cape.  Its  season  immediately  follows  that  of  the  last- 
named  variety. 

HAMMOND'S  WHITE  CAPE. 

An  excellent,  pure  white  variety,  obtained  in  England  by 
cultivation  and  selection. 


BROCCOLI.  245 

KENT'S  LATE  WHITE.     R.  Hogg. 

A  remarkably  hardy,  dwarf-growing  variety,  with,  very 
dark-green  foliage.  Bouquet  white,  of  good  size,  and  well 
protected. 

KIDDERMINSTER.     R.  Hogg. 

Head  large  and  handsome,  of  pure  whiteness,  and  much 
exposed.  It  is  evidently  a  form  of  "  Willcove,"  and  has, 
undoubtedly,  emanated  from  that  variety ;  but  it  is  somewhat 
earlier. 

KNIGHT'S  PROTECTING.     R.  Hogg.     M'Int. 

Early  Gem.     The  Gem.     Lake's  Gem.     Waterloo  Late  White.     Dillis- 
ton's  Late  White.     Hampton  Court.     Invisible  Late  White. 

When  pure,  this  variety  is  of  a  dwarfish  habit  of  growth, 
with  long,  pointed,  and  winged  leaves,  which  have  a  spiral 
twist  about  the  head,  and  turn  in  closely  over  it,  so  as  effect 
ually  to  protect  it  from  the  effect  of  frost,  and  preserve  it  of  a 
fine  white  color. 

It  is  remarkably  hardy ;  and  as  the  plants  are  of  small 
size,  with  comparatively  large  heads,  a  great  product  is 
realized  from  a  small  piece  of  ground. 

LATE  DWARF  PURPLE. 
Dwarf  Swedish.     Italian  Purple.     Dwarf  Danish. 

This  is  the  latest  purple  Broccoli.  The  plants  seldom  rise 
above  a  foot  in  height.  The  flower,  at  first,  shows  small  and 
green ;  but  soon  enlarges,  and  changes  to  a  close,  conical, 
purple  head.  The  leaves  are  short  and  small,  dark-green, 
with  white  veins,  much  sinuated,  deeply  indented,  and  form 
a  regular  radius  round  the  flower.  The  whole  plant  pre 
sents  a  singular  and  beautiful  appearance. 


246 


BRASSICACEOUS    PLANTS. 


MILLER'S  LATE  WHITE.     Thomp. 

Miller's  Dwarf. 

This  is  an  old  variety ;  but  is  considered  by  some  to  be  the 
best  late  sort,  if  it  can  be  obtained  true.  Hardy.  Trans 
plant  two  feet  apart. 

MITCHELL'S  NE  PLUS  ULTRA.     Thomp. 

Hardy,  and  of  dwarf  habit ;  leaves  smooth,  glaucous,  pro 
tecting  the  head,  which  is  cream-colored,  large,  and  compact. 
Transplant  two  feet  apart. 

MITCHINSON'S  PENZANCE.     R.  Hogg. 
Early  White  Cornish.     Mitchinson's  Early  White. 
One  of  the  best  of  the  Spring  Whites.     The  leaves  are 
much  waved  on  the  margin,  and  enclose  large  and  fine  heads, 
which  are  nearly  of  a  pure  white  color.     Very  hardy. 

PORTSMOUTH.      Thomp. 

Cream-colored.  Southampton.  Maher's  New  Dwarf. 
Leaves  large,  broad,  with  white  veins,  spreading ;  although 
the  central  ones  partially  cover  the  flower,  or  head,  which  is 
buff,  or  cream-colored.  It  is  a  hardy  sort ;  and  the  flower, 
which  is  produced  near  the  ground,  is  said  to  exceed  in  size 
that  of  any  other  variety.  The  plants  should  be  set  three 
feet  apart. 

PURPLE  CAPE.     Trans. 

Early  Purple  Cape.      Purple  Silesian.      Howden's  Superb  Purple. 
Grange's  Early  Cape.      Blue  Cape. 

This  has  a  close,  compact  head,  of  a  purple  color,  and,  in 
favorable  seasons,  comes  as  large  as  a  cauliflower.  The 
plants  grow  from  a  foot  to  a  foot  and  a  half  in  height, 
with  short,  erect,  concave  leaves,  regularly  surrounding  the 
head.  The  veins  and  midribs  are  stained  with  purple. 


BROCCOLI.  247 

The  head  is  exposed  to  view  in  growing;  and,  as  it  en 
larges,  the  projecting  parts  of  the  flower  show  a  greenish- 
white  mixed  with  the  purple  color.  When  boiled,  the  whole 
flower  becomes  green. 

Excellent  for  general  culture,  as  it  is  not  only  one  of  the 
finest  varieties  for  the  table,  but  the  plants  form  their  heads 
much  more  generally  than  many  other  kinds.  It  is  the 
earliest  of  the  purple  broccolis. 

The  seed  should  not  be  sown  before  the  middle  or  last  of 
May,  and  the  plants  will  require  a  space  of  two  feet  and  a 
half  in  each  direction. 

SNOW'S  SUPERB  WHITE  WINTER.     Thomp. 

Gill's  Yarmouth  White. 

This  variety  is  of  dwarfish  habit.  The  leaves  are  broad, 
with  short  stems ;  the  heads  are  large,  white,  very  compact, 
well  protected  by  the  incurved  leaves,  and  equal  in  quality  to 
those  of  the  Cauliflower.  By  many  it  is  considered  superior 
to  Grange's  Early  Cauliflower  Broccoli. 

SNOW'S  SPRING  WHITE  OR  CAULIFLOWER  BROCCOLI.     Trans. 

Naples  White.     Early  White.     Adam's  Early  White.     Neapolitan  White. 
Imperial  Early  White.    Grange's  Cauliflower.    Covent-Garden  Market. 

Plant  about  two  feet  high,  robust,  and  a  strong  grower. 
The  leaves  are  large,  thick-veined,  flat,  and  narrow ;  and 
generally  compress  the  head,  so  as  to  render  it« invisible  when 
ready  for  cutting,  and  thus  protect  it  from  rain  and  the  effects 
of  frost.  Head  large,  perfectly  white. 

SULPHUR  OR  BRIMSTONE  BROCCOLI.     Trans. 
Late  Brimstone.     Fine  Late  Sulphur.     Edinburgh  Sulphur. 
Leaves  with  long  stems  ;  heads  large,  compact,  somewhat 
conical,     sulphur-colored,     sometimes    tinged    with    purple. 
Hardy. 


£48  BRASSICACEOTJS    PLANTS. 


WALCHEREN  BROCCOLI.     M'Int. 

Comparatively  new,  and  so  closely  resembling  a  cauliflower 
as  to  be  scarcely  distinguishable  from  it.  The  leaves,  how 
ever,  are  more  curled,  and  its  constitution  is  of  a  hardier 
nature,  enduring  the  cold,  and  also  withstanding  heat  and 
drought  better.  Much  esteemed  in  England,  where,  by  suc 
cessive  sowings,  it  is  brought  to  the  table  at  every  season  of 
the  year. 

WARD'S  SUPERB.     R.  Hogg. 

This  is  a  form  of  Knight's  Protecting,  but  is  from  two  to 
three  weeks  later.  It  is  of  a  dwarfish  habit  of  growth, 
closely  protected  by  the  spirally  compressed  leaves,  with  a 
good-sized  and  perfectly  white  head.  One  of  the  best  of  the 
late  White  Broccolis. 


WHITE  CAPE.     Thomp. 
Heads  of  medium  size,  white,  and  compact. 

WILLCOVE.     R.  Hogg. 
Late  Willcove. 

The  true  Willcove  is  a  variety  perfectly  distinct  from  every 
other  of  its  season.  The  heads  are  very  large,  firm,  even, 
and  fine,  and  of  a  pure  whiteness.  They  are  fully  ex 
posed,  and  not  protected  by  the  leaves  as  most  other  broccolis 
are.  On  this  account,  the  variety  is  more  liable  to  be 
injured  by  the  weather  than  any  other  late  sort ;  and  there 
fore,  in  severe  seasons,  it  must  be  regarded  as  deficient  in 
hardiness. 

"  It  derives  its  name  from  a  small  village  near  Devonport, 
Eng. ;  where  it  originated,  and  where  the  Broccoli  is  said  to 
be  grown  in  great  perfection." 


BRUSSELS    SPROUTS. 


249 


BRUSSELS   SPROUTS. 
Thousand-headed  Cabbage.     Brassica  oleracea  var. 

In  its  general  character,  this  vegetable  is  not  unlike  some  of 
the  varieties  of  Kale  or  Borecole.  Its  stem  is  from  a  foot  to 
four  feet  in  height,  and  from  an  inch  and  a  half  to  upwards 
of  two  inches  in  diame 
ter.  It  is  remarkable  for 
the  production  of  numer 
ous  small  axillary  heads, 
or  sprouts,  which  are  ar 
ranged  somewhat  in  a 
spiral  manner,  and  which 
are  often  so  closely  set 
together  as  entirely  to 
cover  the  sides  of  the 
stem.  "  These  small  heads 
are  firm  and  compact  like 
little  cabbages,  or  rather 
like  hearted  savoys  in 
miniature.  A  small  head, 
resembling  an  open  sa 
voy,  surmounts  the  stem 
of  the  plant,  and  maintains  a  circulation  of  sap  to  the  extre 
mity.  Most  of  the  original  side-leaves  drop  off  as  these  small 
buds,  or  heads,  enlarge."  —  Thomp. 

Culture.  —  The  plant  is  always  raised  from  seeds,  which,  in 
size,  form,  or  color,  are  scarcely  distinguishable  from  the 
seeds  of  the  Common  Cabbage.  These  should  be  sown  at 
the  time  and  in  the  manner  of  the  Cabbage,  either  in  hot-beds 
in  March  or  April,  or  in  the  open  ground  in  April  or  May. 
When  three  or  four  inches  high,  transplant  two  feet  apart 
in  each  direction,  and  cultivate  as  directed  for  cabbages  and 
cauliflowers.  In  September,  the  early  plantings  will  be  fit 

32 


Brussels  Sp 


£50  BRASSICACEOUS    PLANTS. 

for  gathering ;  whilst  the  later  plants  will  afford  a  succession 
that  will  supply  the  table  during  the  winter.  For  the  latter 
purpose,  they  should  be  harvested  before  severe  freezing 
weather,  and  preserved  in  the  cellar  as  cauliflowers  and 
broccolis.  They  are  quite  hardy,  easily  grown,  thrive  well  in 
New  England  or  in  the  Middle  States,  and  deserve  more 
general  cultivation. 

To  raise  Seeds.  —  In  the  autumn,  select  two  or  three  of  the 
finest  plants ;  keep  them  in  the  cellar,  or  out  of  the  reach  of 
frost,  during  winter ;  and  in  the  spring  set  them  in  the  open 
ground,  two  feet  apart,  and  as  far  as  possible  from  all  flower 
ing  plants  of  the  Cabbage  family.  Cut  off  the  top  shoot,  and 
save  the  branches  of  pods  that  proceed  from  the  finest  of  the 
small  heads  on  the  sides  of  the  main  stem. 

Use.  —  The  small  heads  are  boiled  and  served  in  the  man 
ner  of  cabbages.  They  are  also  often  used  in  the  form  of  the 
cauliflower,  boiled  until  soft,  then  drained,  and  afterwards 
stewed  with  milk,  cream,  or  butter. 

Varieties.  —  Two  varieties  are  enumerated  by  gardeners 
and  seedsmen;  viz.:  — 


DWARF  BRUSSELS  SPROUTS. 

A  low-growing  sort,  usually  from  eighteen  inches  to  two 
feet  in  height.  It  differs  from  the  following  variety  princi 
pally  in  size,  though  it  is  somewhat  earlier.  The  dwarf 
stems  are  said  to  produce  heads  which  are  more  tender  and 
succulent  when  cooked  than  those  obtained  from  taller  plants. 

TALL  OR  GIANT  BRUSSELS  SPROUTS. 

Stem  nearly  four  feet  in  height ;  plant  healthy  and  vigor 
ous,  producing  the  small  heads  peculiar  to  its  class  in  great 
abundance.  It  is  somewhat  hardier  than  the  foregoing  vari 
ety  ;  and,  on  account  of  its  greater  length  of  stalk,  much  more 
productive. 


THE    CABBAGE.  251 

There  is,  however,  very  little  permanency  to  these  sorts. 
Much  of  the  seed  found  in  the  market  will  not  only  produce 
plants  corresponding  with  both  of  the  varieties  described,  but 
also  numerous  intermediate  kinds. 


THE   CABBAGE. 
Brassica  oleracea  capitata. 

The  Cabbage  is  a  biennial  plant ;  and,  though  comparatively 
hardy,  —  growing  at  all  seasons  unprotected  in  England, — 
will  not  withstand  the  winters  of  the  Northern  States  in  the 
open  ground. 

When  fully  developed,  it  is  from  four  to  five  feet  in  height. 
The  flowers  are  cruciform,  generally  yellow,  but  sometimes 
white  or  yellowish-white.  The  seeds,  which  ripen  in  July 
and  August  of  the  second  year,  are  round,  reddish-brown  or 
blackish-brown,  and  retain  their  vitality  five  years.  About 
ten  thousand  are  contained  in  an  ounce. 

Soil  and  Situation.  —  "  Though  not  particularly  nice  as  to 
soil  or  situation,  cabbages  do  best  when  grown  in  well- 
manured  ground.  In  such  soil,  they  are  generally  earlier 
than  when  raised  in  cold  and  stiff  ground.  But  manure  need 
not  be  profusely  applied,  if  the  ground  is  naturally  of  a  fer 
tile  and  open  kind ;  for  the  flavor  is  generally  better  in  such 
soil  than  where  a  great  quantity  of  fertilizer  is  used." 

Propagation.  —  All  of  the  varieties  are  propagated  from 
seed  sown  annually.  For  early  use,  a  sowing  may  be  made 
in  a  hot-bed  in  February  or  March ;  and,  for  winter  use,  the 
seed  may  be  sown  in  a  nursery-bed  in  the  open  ground  in 
May  or  June.  When  five  or  six  inches  high,  transplant  to 
the  distance  directed  in  the  description  of  the  variety.  In  the 
hot-bed  or  nursery-bed,  the  plants  should  not  be  allowed  to 
stand  too  thickly  together,  as  this  causes  them  to  draw  up 
weak  and  feeble. 


BRASS1CACEOUS    PLANTS. 

To  raise  Seed.  —  At  the  time  of  harvesting,  select  a  few 
of  the  most  compact  and  best-formed  heads  possessing  the 
characters  of  the  pure  variety;  and,  in  the  following  April,  set 
the  plants  entire,  three  feet  apart  in  each  direction.  As  they 
progress  in  growth,  remove  all  of  the  side- shoots,  and  en 
courage  the  main  sprout,  that  will  push  up  through  the  centre 
of  the  head.  Seeds  from  the  side-shoots,  as  well  as  those 
produced  from  decapitated  stems,  are  of  little  value.  No 
cabbage-seed  is  really  reliable  that  is  not  obtained  from  firm 
and  symmetrical  heads ;  and  seed  thus  cultivated  for  a  few 
successive  seasons  will  produce  plants,  ninety  per  cent  of 
which  will  yield  well-formed  and  good-sized  cabbages. 

American-grown  seed  is  generally  considered  superior  to 
that  of  foreign  growth ;  and,  when  it  can  be  obtained  from  a 
reliable  seedsman  or  seeds-grower,  the  purchaser  should  not 
be  induced  by  the  difference  in  price  to  select  the  nominally 
cheaper,  as  there  are  few  vegetables  with  which  the  character 
of  the  seed  is  of  greater  importance. 

Varieties.  —  The  varieties  are  numerous,  and  the  distinc 
tion,  in  many  instances,  well-defined  and  permanent.  Be 
tween  some  of  the  sorts,  however,  the  variations  are  slight, 
and  comparatively  unimportant. 

ATKINS'S  MATCHLESS.     M'Int. 

This  is  a  variety  of  the  Early  York  :  the  head,  however,  is 
smaller  and  more  conical,  and  the  leaves  are  more  wrinkled, — 
somewhat  similar  to  those  of  the  Savoys.  It  is  of  tender  tex 
ture  and  delicate  flavor ;  and,  with  the  exception  of  its 
smaller  size,  is  considered  equal,  if  not  superior,  to  the  last- 
named  variety. 

It  is  comparatively  a  recent  sort,  and  seems  to  be  desirable 
rather  for  its  precocity  and  excellent  quality  than  for  its  size 
or  productiveness. 

Transplant  to  rows  fifteen  inches  apart,  and  twelve  inches 
asunder  in  the  rows. 


THE    CABBAGE.  £53 


BARNES'S  EARLY. 
Barnes's  Early  Dwarf. 

This  variety,  in  respect  to  season,  size,  form,  and  general 
habit,  seems  to  be  intermediate  between,  or  a  hybrid  from, 
the  York  and  Ox-heart.  Head  ovate,  rather  compact;  tex 
ture  fine  and  tender ;  flavor  mild  and  good. 

Set  in  rows  two  feet  apart,  and  eighteen  inches  apart  in 
the  rows. 

BERGEN  DRUMHEAD. 

Large  Bergen.     Great  American.      Quintal.    Vil.     Large  German 
Drumhead. 

Head  remarkably  large,  round,  flattened  at  the  top,  com 
pact  ;  the  leaves  are  of  a  peculiar,  glaucous-green  color,  of 
thick  texture,  firm,  and  rather  erect;  the  nerves  large  and 
prominent ;  the  outer  leaves  of  the  head  are  usually  revolut- 
ed  on  the  borders ;  the  loose  leaves  are  numerous,  and  rarely 
rise  above  a  level  with  the  summit  of  the  head ;  the  stalk  is 
short. 

The  Bergen  Drumhead  is  one  of  the  largest  and  latest  of 
all  the  cabbages ;  and,  when  not  fully  perfected  before  being 
harvested,  has  the  reputation,  if  reset  in  earth  in  the  cellar, 
of  heading,  and  increasing  in  size,  during  winter.  It  is  a 
popular  market  sort ;  and,  notwithstanding  its  extraordinary 
proportions,  is  tender,  well  flavored,  and  of  more  than 
average  quality  for  family  use.  The  plants  should  be  set 
three  feet  apart. 

CHAMPION  OF  AMERICA. 

One  of  the  largest  of  the  recently  introduced  sorts  ;  the 
whole  plant  sometimes  attaining  a  weight  of  forty  pounds  and 
upwards.  Head  very  large,  flattened,  somewhat  resembling 
the  Drumheads  ;  outer  leaves  very  few,  succulent,  and  tender ; 
stalk  short;  quality  tender,  mild,  and  well  flavored.  As  a 


£54  BRASSICACEOUS    PLANTS. 

market  variety,  it  has  few,  if  any,  superiors.  It  heads  with 
great  uniformity,  and  bears  transportation  well ;  but  its  large 
size  is  objectionable  when  required  for  the  use  of  families 
numbering  but  few  members. 

EARLY  BATTERSEA.     T/iomp. 
Dwarf  Battersea.     Early  Dwarf  Battersea. 

The  type  of  the  Early  Battersea  is  very  old.  When  fully 
grown,  the  four  outside  or  lower  leaves  are  about  sixteen 
inches  in  diameter  ;  and,  when  taken  off  and  spread  out,  their 
general  outline  is  nearly  circular.  The  stem  is  dwarfish, 
and  the  leaf-stalks  come  out  quite  close  to  each  other ;  so 
that  scarcely  any  portion  of  the  stem  is  to  be  seen  between 
them.  The  whole  cabbage  measures  about  three  feet  in  cir 
cumference.  The  heart  is  shortly  conical,  with  a  broad 
base ;  near  which  it  is  about  two  feet  in  circumference,  when 
divested  of  the  outside  leaves.  The  ribs  boil  tender. 

It  is  one  of  the  best  sorts  for  the  general  crop  of  early 
cabbages ;  is  not  liable  to  crack ;  and,  when  cut  close  to  the 
stem,  often  puts  forth  a  number  of  fresh  heads,  of  fair  size 
and  good  quality. 

EARLY  CORNISH. 

Penton.     Faignton.     Pentonville. 

This  is  an  intermediate  sort,  both  in  respect  to  size  and 
season ;  and  is  said  to  derive  its  name  from  a  village  in  De 
vonshire,  Eng.,  where  it  has  been  cultivated  for  ages.  The 
head  is  of  full  medium  size,  somewhat  conical  in  form,  and 
moderately  firm  and  solid.  The  outside  leaves  are  rather 
numerous,  long,  and  of  a  pale  or  yellowish  green  color.  Its 
texture  is  fine  and  tender,  and  its  flavor  mild  and  agreeable. 
It  is  three  or  four  weeks  later  than  the  Early  York. 

If  reset  in  spring,  this  variety,  like  the  Yanack,  will  send 
out  from  the  stalk  abundant  tender  sprouts,  which  will  sup- 


THE    CABBAGE. 


255 


ply  the  table  with  the  best  of  coleworts,  or  greens,  for  several 
weeks  of  the  early  part  of  the  season. 

The  plants  are  somewhat  leafy  and  spreading,  and  require 
full  the  average  space.  The  rows  should  be  two  and  a  half 
or  three  feet  apart,  and  the  distance  between  the  plants  in  the 
rows  full  two  feet. 

EARLY  DRUMHEAD. 

This  is  an  intermediate  variety,  about  the  size  of  the  Early 
York,  and  a  little  later.  The  head  is  round,  flattened  a  little 
at  the  top,  firm  and  well  formed,  tender  in  texture,  and  well 
flavored. 

It  is  a  good  sort  for  the  garden,  as  it  heads  well,  occupies 
but  little  space  in  cultivation,  and  comes  to  the  table  imme 
diately  after  the  earlier  sorts. 

The  plants  should  be  set  in  rows  two  feet  apart,  and 
eighteen  inches  apart  in  the  rows. 

EARLY  DUTCH  TWIST.     M'Int. 

An  excellent  cabbage  of  the  smallest  size.  It  is  very 
early  and  delicate,  and  may  be  planted  almost  as  close  to 
gether  as  a  crop  of  cabbage-lettuce. 

The  first  sowing  should  be  made  early ;  afterwards, 
sowings  should  be  made  at  intervals  of  two  or  three  weeks, 
which  will  secure  for  the  table  a  constant  supply  of  fresh  and 
tender  heads  from  July  till  winter. 

EARLY  HOPE. 

A  rather  small,  solid,  oval-headed,  early  sort,  nearly  of  the 
season  of  the  Early  York.  Its  color  is  bright-green,  and  its 
leaves  rather  erect  and  firm.  In  quality,  it  is  not  unlike  the 
Small  Early  Ox-heart,  and  requires  the  same  space  in  cultiva 
tion. 

The  variety  is  comparatively  new ;  and,  though  found  on 
the  catalogues  of  seedsmen,  is  little  disseminated. 

i 


256  BRASSICACEOUS    PLANTS. 


EARLY  Low  DUTCH. 

Early  Dutch  Drumhead. 

This  well-known  and  standard  variety  has  a  round,  me 
dium-sized,  solid  head,  sometimes  tinted  with  brown  at  its 
top.  The  outside  and  loose  leaves  are  few  in  number,  large, 
rounded,  clasping,  blistered,  and  of  a  glaucous-green  color; 
the  ribs  and  nerves  are  small ;  the  stalk  is  thick  and  short. 
It  is  rather  early,  tender,  and  of  good  quality ;  heads  well ; 
and  is  one  of  the  best  sorts  for  growing  in  a  small  garden  for 
early  table  use.  The  plants  should  be  allowed  a  space  of 
two  feet  and  a  half  between  the  rows,  and  nearly  two  feet  in 
the  rows. 

EARLY  NONPAREIL. 

Head  of  medium  size,  bright-green,  rather  ovoid  or  egg- 
shaped,  solid  ;  the  leaves  are  generally  erect,  roundish, 
concave,  and  of  thick,  firm  texture  ;  the  stalk  is  compara 
tively  short,  and  the  spare  leaves  few  in  number ;  flavor  mild 
and  pleasant.  By  some,  it  is  considered  the  best  of  the  inter 
mediate  varieties. 

In  many  respects,  it  resembles  the  Small  Ox-heart. 

EARLY  SUGAR-LOAF. 

The  color  of  this  variety,  and  the  form  of  its  head,  distin 
guish  it  from  all  others.  The  plant,  when  well  developed, 
has  an  appearance  not  unlike  some  of  the  varieties  of  Cos 
lettuces ;  the  head  being  round  and  full  at  the  top,  and  taper 
ing  thence  to  the  base,  forming  a  tolerably  regular,  inverted 
cone.  The  leaves  are  erect,  of  a  peculiar  ashy  or  bluish- 
green  hue,  spoon-shaped,  and  clasp  or  cove  over  and  around 
the  head  in  the  manner  of  a  hood  or  cowl. 

Though  an  early  cabbage,  it  is  thought  to  be  more  affected 
by  heat  than  most  of  the  early  varieties ;  and  is  also  said  to 


THE    CABBAGE.  £57 

lose  some  of  its  qualities,  if  kept  late  in  the  season.  Head 
of  medium  size,  seldom  compactly  formed ;  and,  when  cut  and 
cooked  in  its  greatest  perfection,  tender  and  well  flavored. 

Transplant  in  rows  two  feet  apart,  and  from  eighteen  to 
twenty-four  inches  apart  in  the  rows. 

EARLY  WAKEFIELD. 

Head  of  medium  size,  generally  somewhat  conical,  but 
sometimes  nearly  round,  compact ;  leaves  very  glaucous ; 
stalk  small. 

A  fine,  early  variety,  heading  readily.  As  the  plants 
occupy  but  little  space,  it  is  recommended  as  a  desirable  sort 
for  early  marketing. 

EARLY  YORK. 

According  to  Rogers,  the  Early  York  Cabbage  was  intro 
duced  into  England  from  Flanders,  more  than  a  hundred 
years  ago,  by  a  private  soldier  named  Telford,  who  was  there 
many  years  in  the  reign  of  Queen  Anne.  On  his  return  to 
England,  he  settled  as  a  seedsman  in  Yorkshire  :  whence  the 
name  and  celebrity  of  the  variety. 

In  this  country,  it  is  one  of  the  oldest,  most  familiar,  and, 
as  an  early  market  sort,  one  of  the  most  popular,  of  all  the 
kinds  now  cultivated.  The  head  is  of  rather  less  than  me 
dium  size,  roundish-ovoid,  close,  and  well-formed,  of  a  deep 
or  ash-green  color,  tender,  and  well  flavored.  The  loose 
leaves  are  few  in  number,  often  revoluted  on  the  border,  and 
comparatively  smooth  on  the  surface ;  nerves  greenish- white. 
The  plants  of  the  true  variety  have  short  stalks,  occupy  but 
little  space,  and  seldom  fail  to  produce  a  well-formed,  and, 
for  an  early  sort,  a  good-sized  head.  They  require  a  distance 
of  about  eighteen  inches  between  the  rows,  and  fifteen  or 
eighteen  inches  in  the  row. 

Its  earliness  and  its  unfailing  productiveness  make  it  a 

33 


£58  BRASSICACEOUS    PLANTS. 

favorite  with,  market-gardeners ;  and  it  still  retains  its  long- 
established  popularity,  notwithstanding  the  introduction  of 
numerous  new  sorts,  represented  as  being  as  early,  equally 
prolific,  and  surpassing  it  in  general  excellence. 

EAST  HAM. 

From  East  Ham,  in  Essex,  Eng.  It  is  not  a  large,  but  a 
fine,  early  sort,  not  unlike  the  Ox-heart.  The  head  is  of  an 
oval  form,  compact,  and  rather  regular ;  the  leaves  are  firm 
in  texture,  sometimes  reflexed,  or  curved  backward,  but 
generally  erect  and  concave  ;  nerves  pale  greenish-white ; 
stem  very  short.  It  is  mild  and  delicate,  and  a  desirable 
early  variety. 

In  setting  the  plants,  allow  two  feet  and  a  half  between  the 
rows,  and  two  feet  between  the  plants  in  the  rows. 

GREEN  GLAZED. 

American  Green  Glazed. 

Head  large,  rather  loose  and  open ;  the  leaves  are  nume 
rous,  large,  rounded,  waved  on  the  borders,  and  slightly 
blistered  on  the  surface  ;  stalk  comparatively  long.  Its  tex 
ture  is  coarse  and  hard,  and  the  variety  really  possesses  little 
merit ;  though  it  is  somewhat  extensively  grown  in  warm 
latitudes,  where  it  appears  to  be  less  liable  to  the  attacks  of 
the  cabbage- worm  than  any  other  sort. 

A  distinguishing  characteristic  of  this  cabbage  is  its  deep, 
shining-green  color;  the  plants  being  readily  known  from 
their  peculiar,  varnished,  or  glossy  appearance. 

LARGE  LATE  DRUMHEAD. 

American  Drumhead. 

Head  very  large,  round,  sometimes  flattened  a  little  at  the 
top,  close  and  firm  ;  the  loose  leaves  are  numerous,  broad, 


THE    CABBAGE.  259 

round,  and  full,  clasping,  blistered,  and  of  a  sea-green  color ; 
the  ribs  and  nerves  are  of  medium  size,  and  comparatively 
succulent  and  tender;  stem  short.  The  variety  is  hardy, 
seldom  fails  to  form  a  head,  keeps  well,  and  is  of  good 
quality. 

In  cultivation,  it  requires  more  than  the  average  space,  as 
the  plants  have  a  spreading  habit  of  growth.  The  rows 
should  not  be  less  than  three  feet  apart ;  and  two  feet  and  a 
half  should  be  allowed  between  the  plants  in  the  rows. 

There  are  many  varieties  of  this  cabbage,  introduced  by 
different  cultivators  and  seedsmen  under  various  names,  dif 
fering  slightly,  in  some  unimportant  particulars,  from  the 
foregoing  description,  and  also  differing  somewhat  from  each 
other,  "  but  agreeing  in  being  large,  rounded,  cabbaging  uni 
formly,  having  a  short  stem,  keeping  well,  and  in  being 
tender  and  good  flavored." 

LARGE  YORK. 

This  is  a  larger  cabbage  than  the  Early  York ;  which  variety 
it  somewhat  resembles.  The  head,  however,  is  broader  in 
proportion  to  its  depth,  and  more  firm  and  solid ;  the  leaves 
not  connected  with  the  head  are  more  erect,  of  a  firmer  tex 
ture,  not  quite  so  smooth  and  polished,  and  the  surface 
slightly  bullated,  or  blistered.  It  also  has  a  shorter  stalk, 
and  is  two  or  three  weeks  later. 

The  Large  York  seems  to  be  intermediate  between  the 
Early  York  and  the  Large  Late  Drumheads,  as  well  in 
respect  to  form  and  general  character  as  to  its  season  of  ma 
turity.  It  is  recommended  as  being  less  affected  by  heat 
than  many  other  kinds,  and,  for  this  reason,  well  adapted  for 
cultivation  in  warm  climates.  It  seldom  fails  in  forming  its 
head,  and  is  tender  and  well  flavored. 


260  BRASSICACEOUS    PLANTS. 


LARGE  OX-HEART. 

Large  French  Ox-heart. 

This  is  a  French  variety,  of  the  same  form  and  general 
character  as  the  Small  Ox-heart,  but  of  larger  size.  The 
stalk  is  short ;  the  head  firm  and  close,  and  of  a  light-green 
color ;  the  spare  leaves  are  few  in  number,  generally  erect, 
and  concave.  It  is  a  week  or  ten  days  later  than  the  Small 
Ox-heart,  forms  its  head  readily,  and  is  tender  and  well 
flavored.  One  of  the  best  of  the  intermediate  sorts. 

The  plants  should  be  set  two  feet  apart  in  each  direction. 

MARBLEHEAD  MAMMOTH  DRUMHEAD.     J.  J.  H.  Gregory. 

One  of  the  largest  of  the  Cabbage  family,  produced  from 
the  Mason,  or  Stone-mason,  by  Mr.  Alley,  and  introduced  by 
Mr.  J.  J.  H.  Gregory,  of  Marblehead,  Mass. 

Heads  not  uniform  in  shape,  —  some  being  nearly  flat, 
while  others  are  almost  hemispherical ;  size  very  large,  vary 
ing  from  fifteen  to  twenty  inches  in  diameter,  —  although 
specimens  have  been  grown  of  the  extraordinary  dimensions 
of  twenty-four  inches.  In  good  soil,  and  with  proper  culture, 
the  variety  is  represented  as  attaining  an  average  weight  of 
thirty  pounds.  Quality  tender  and  sweet. 

Cultivate  in  rows  four  feet  apart,  and  allow  four  feet 
between  the  plants  in  the  rows.  For  early  use,  start  in  a 
hot-bed ;  for  winter,  sow  in  the  open  ground  from  the  first  to 
the  middle  of  May.  Sixty  tons  of  this  variety  have  been 
raised  from  a  single  acre. 

MASON.     J.  J.  H.  Gregory. 

The  Mason  Cabbage,  in  shape,  is  nearly  hemispherical ;  the 
head  standing  well  out  from  among  the  leaves,  growing  on  a 
small  and  short  stalk.  Under  good  cultivation,  the  heads 


THE    CABBAGE.  £61 

will  average  about  nine  inches  in  diameter  and  seven  inches 
in  depth.  It  is  characterized  for  its  sweetness,  and  for  its 
reliability  for  forming  a  solid  head.  It  is  also  an  excellent 
variety  for  cultivation  in  extreme  Northern  latitudes,  where, 
from  the  shortness  of  the  season,  or  in  those  sections  of  the 
South,  where,  from  excessive  heat,  plants  rarely  cabbage 
well.  Under  good  cultivation,  nearly  every  plant  will  set  a 
marketable  head. 

Originated  by  Mr.  John  Mason,  of  Marblehead,  Mass. 

POMERANIAN. 

This  variety  is  of  comparatively  recent  introduction.  The 
head,  which  is  of  medium  size,  has  the  form  of  an  elongated 
cone,  and  is  very  regular  and  symmetrical.  It  is  quite  solid, 
of  a  pale  or  yellowish  green  color,  tender  and  well  flavored, 
and  remarkable  for  the  peculiar  manner  in  which  the  leaves 
are  collected,  and  twisted  to  a  point,  at  its  top.  The  loose, 
exterior  leaves  are  numerous,  large,  and  broad ;  stalk  rather 
high. 

It  is  not  early,  but  rather  an  intermediate  variety,  and 
excellent  either  as  an  autumnal  or  winter  cabbage.  As  it 
heads  promptly  and  almost  invariably,  and,  besides,  is  of 
remarkable  solidity,  it  makes  a  profitable  market  cabbage  ; 
keeping  well,  and  bearing  transportation  with  very  little 
injury. 

PREMIUM  FLAT  DUTCH. 

Large  Flat  Dutch. 

Head  large,  bluish-green,  round,  solid,  broad  and  flat  on 
the  top,  and  often  tinted  with  red  or  brown.  The  exterior 
leaves  are  few  in  number,  roundish,  broad  and  large,  clasp 
ing,  blistered  on  the  surface,  bluish-green  in  the  early  part  of 
the  season,  and  tinged  with  purple  towards  the  time  of  har 
vesting  ;  stalk  short. 


BRASSICACEOUS    PLANTS. 

It  is  one  of  the  largest  of  the  cabbages,  rather  late,  good 
for  autumn  use,  and  one  of  the  best  for  winter  or  late  keep 
ing,  as  it  not  only  remains  sound,  but  retains  its  freshness 
and  flavor  till  late  in  spring.  The  heads  open  white  and 
crisp,  and,  when  cooked,  are  tender  and  well  flavored.  It 
requires  a  good  soil,  and  should  be  set  in  rows  not  less  than 
three  feet  apart,  and  not  nearer  together  than  thirty  inches  in 
the  rows.  As  a  variety  for  the  winter  market,  the  Premium 
Flat  Dutch  has  no  superior.  It  is  also  one  of  the  best  sorts 
for  extensive  culture,  as  it  is  remarkably  hardy,  and  seldom 
fails  in  forming  a  good  head.  An  acre  of  land,  well  set  and 
cultivated,  will  yield  about  four  thousand  heads. 

ST.  DENIS.     Vil. 

Head  of  large  size,  round,  a  little  flattened,  solid  ;  the 
exterior  leaves  are  numerous,  glaucous-green,  clasping  at 
their  base,  and  often  reflexed  at  the  ends ;  the  ribs  and 
nerves  are  large  and  prominent ;  stem  long. 

This  variety  is  of  good  quality,  seldom  fails  to  form  a  head, 
and  yields  a  large  crop  in  proportion  to  the  quantity  of  land 
it  occupies.  The  plants  should  be  set  two  feet  and  a  half 
apart  in  each  direction. 

SHILLING'S  QUEEN. 

A  half-early  variety,  intermediate  in  form  and  size  between 
the  York  and  Ox-heart.  As  a  "  second  early,"  it  is  one 
of  the  best.  It  compares  favorably  with  the  Early  Nonpareil, 
and  is  tender,  mild,  and  delicate. 

Transplant  in  rows  two  feet  and  a  half  apart,  and  eighteen 
inches  apart  in  the  rows. 

SMALL  OX-HEART. 
Coeur  de  Boeuf  petit,  of  the  French.    Vil. 

Head  below  medium  size,  ovate  or  egg-shaped,  obtuse, 
broad  at  the  base,  compact.  The  leaves  are  of  the  same 


THE    CABBAGE.  £63 

bright  green  as  those  of  the  York  Cabbage,  round,  of  firm 
texture,  sometimes  revolute,  but  generally  erect,  and  con 
cave  ;  the  nerves  are  white,  more  numerous  and  less  delicate 
than  those  of  the  last-named  variety ;  the  stalk  is  short,  and 
the  leaves  not  composing  the  head  few  in  number. 

The  Ox-heart  cabbages  —  with  respect  to  character,  and 
period  of  maturity  —  are  intermediate  between  the  Yorks 
and  Drumheads  ;  more  nearly,  however,  resembling  the 
former  than  the  latter.  The  Small  Ox-heart  is  about  ten 
days  later  than  the  Early  York. 

As  not  only  the  heads,  but  the  full-grown  plants,  of  this 
variety  are  of  small  size,  they  may  be  grown  in  rows  two  feet 
apart,  and  sixteen  inches  apart  in  the  rows. 

STONE-MASON.     J.  /.  H.  Gregory. 

An  improved  variety  of  the  Mason,  originated  by  Mr. 
John  Stone,  jun.,  of  Marblehead,  Mass.  Head  larger  than 
that  of  the  original,  varying  in  size  from  ten  to  fourteen 
inches  in  diameter,  according  to  the  strength  of  the  soil  and 
the  cultivation  given  it.  The  form  of  the  head  is  flatter 
than  that  of  the  Mason,  and  but  little,  if  any,  inferior  to  it 
in  solidity.  Stem  very  short  and  small.  Under  good  cul 
ture,  the  heads,  exclusive  of  the  outer  foliage,  will  weigh 
about  nine  pounds.  Quality  exceedingly  sweet,  tender,  and 
rich.  A  profitable  variety  for  market  purposes ;  the  gross 
returns  per  acre,  in  the  vicinity  of  Boston,  Mass.,  often 
reaching  from  two  hundred  dollars  to  three  hundred  and 
fifty. 

The  Mason,  Stone-mason,  and  the  Marblehead  Mammoth, 
severally  originated  from  a  package  of  seeds  received  from 
England,  under  the  name  of  the  "  Scotch  Drumhead,"  by 
Mr.  John  M.  Ives,  of  Salem,  Mass. 


264  BRASSICACEOUS    PLANTS. 


SUTTON'S  DWARF  COMB.     M'Int. 

This  is  one  of  the  earliest  of  all  the  cabbages.  It  is  small 
and  dwarfish  in  its  habit,  hearts  well  early  in  the  season,  and 
will  afford  a  good  supply  of  delicate  sprouts  throughout  a  large 
part  of  the  summer. 

The  plants  require  a  space  of  only  twelve  inches  between 
the  rows,  and  the  same  distance  between  the  plants  in  the 
rows. 

The  seed  of  this  variety,  in  common  with  other  dwarfish 
and  early  sorts,  should  be  sown  more  frequently  than  the 
larger  growing  kinds,  so  as  to  keep  up  a  succession  of  young 
and  delicate  heads,  much  after  the  manner  of  sowing  lettuce. 

VANACK.     Lind. 

This  variety  was  introduced  into  England  from  Holland, 
more  than  a  century  ago,  by  a  wealthy  Dutch  farmer  of  the 
name  of  Vanack.  Though  often  found  upon  the  catalogues 
of  our  seedsmen,  it  has  not  been  extensively  grown  in  this 
country,  and  perhaps  is  really  but  little  known. 

Head  somewhat  irregular  in  shape,  broad  at  the  base,  and 
terminating  in  rather  a  sharp  point;  color  palish-green,  the 
ribs  and  nerves  of  the  leaves  paler.  The  exterior  leaves  are 
large,  spreading,  deep-green,  and  strongly  veined. 

It  is  tender  in  texture,  sweet  and  delicate  in  flavor,  cab 
bages  early  and  uniformly,  and,  when  kept  through  the  winter 
and  reset  in  spring,  pushes  abundant  and  fine  sprouts,  form 
ing  excellent  early  coleworts,  or  greens.  Lindley  pronounces 
its  quality  inferior  to  none  of  the  best  cabbages.  Transplant 
to  rows  two  feet  and  a  half  apart,  and  two  feet  apart  in  the 
rows. 


THE  CABBAGE.  265 

VAUGIRARD  CABBAGE.  Thomp. 

Chou  de  Vaugirard.    Vil. 

A  large,  late,  but  coarse,  French  variety.  The  head  is 
generally  round ;  leaves  deep-green,  —  those  of  the  outside 
having  the  veins  sometimes  tinged  with  red. 

The  plants  should  be  set  three  feet  apart  in  each  direction. 

WAITE'S  NEW  DWARF.     Hov.  Mag. 

Heads  small,  but  solid  and  uniform  in  shape.  It  has  little 
of  the  coarseness  common  to  the  larger  varieties,  and  the 
flavor  is  superior. 

One  of  the  finest  early  cabbages,  and  one  of  the  best  sorts 
for  the  market.  It  occupies  but  little  space  compared  with 
some  of  the  older  kinds,  and  a  large  number  of  plants  may  be 
grown  upon  a  small  piece  of  ground. 

WlNNIGSTADT. 

Pointed  Head. 

This  is  a  German  variety,  somewhat  similar  to  the  Ox- 
heart,  but  more  regularly  conical.  Head  broad  at  the  base, 
and  tapering  symmetrically  to  a  point,  solid,  and  of  the  size 
of  the  Ox-heart ;  leaves  of  the  head  pale  or  yellowish  green, 
with  large  nerves  and  ribs  ;  the  exterior  leaves  are  large, 
short,  and  rounded,  smooth,  and  of  firm  texture ;  the  stalk  is 
short. 

It  is  an  intermediate  sort,  immediately  following  the  Early 
York.  A  large  proportion  of  the  plants  will  form  good 
heads ;  and  as  these  are  not  only  of  remarkable  solidity,  but 
retain  their  freshness  well  during  winter,  it  is  a  good  variety 
for  marketing,  though  rather  hard,  and  somewhat  deficient  in 
the  qualities  that  constitute  a  good  table-cabbage. 

It  requires  a  space  of  about  eighteen  inches  by  two  feet. 

34  " 


266  BRASSICACEOUS    PLA!N7TS. 

Red  Varieties.  —  These  are  comparatively  few  in  number, 
and  generally  used  as  salad  or  for  pickling.  When  cooked, 
they  are  considered  less  mild  and  tender  than  the  common 
varieties,  besides  retaining  a  portion  of  their  color ;  which,  by 
many,  is  considered  an  objection. 

EARLY  DWARF  RED. 

Early  Blood  Red.     Small  Red. 

Head  nearly  round,  generally  of  a  deep-red  or  dark-purple 
color.  The  leaves  on  the  outside  of  the  plant  are  not  nume 
rous,  rather  rigid  or  stiff,  green,  much  washed  or  clouded  with 
red ;  stalk  short. 

It  is  about  ten  days  earlier  than  the  Large  Red  Dutch,  and 
is  quite  variable  in  form  and  color. 

The  seed  should  be  sown  early;  and,  when  transplanted,  the 
rows  should  be  about  two  feet  apart,  and  the  plants  eighteen 
inches  in  the  rows. 

The  variety  is  seldom  served  at  the  table,  cooked  in  the 
manner  of  other  sorts ;  for,  when  boiled,  it  has  a  dark  and 
unattractive  appearance.  It  is  almost  invariably  shredded, 
and  with  the  addition  of  vinegar,  olive-oil,  mustard,  or  other 
seasoning,  served  as  a  salad. 

LARGE  RED  DUTCH. 

The  most  familiar  as  well  as  the  most  popular  of  the  red 
varieties.  The  head  is  rather  large,  round,  hard,  and  solid  ; 
the  leaves  composing-  the  head  are  of  an  intense  purplish- 
red  ;  the  outer  leaves  are  numerous,  red,  with  some  intermix 
ture  or  shades  of  green,  firm  in  texture,  and  often  petioled 
at  the  union  with  the  stalk  of  the  plant,  which  is  of  medium 
height. 

On  account  of  its  dark  color  when  cooked,  it  is  seldom 
used  in  the  manner  of  the  common  cabbages.  It  is  chiefly 


THE    CAULIFLOWER.  £67 

used  for  pickling,  or,  like  the  other  red  sorts,  cut  in  shreds, 
and  served  as  a  salad ;  though  any  solid,  well-blanched,  small- 
ribbed,  white-headed  sort  will  answer  for  the  same  purpose, 
and  perhaps  prove  equally  tender  and  palatable. 

The  Large  Red  Dutch  is  one  of  the  latest  of  cabbages,  and 
should  receive  the  advantage  of  nearly  the  entire  season. 
Make  the  sowing,  if  in  the  open  ground,  as  soon  as  the  soil 
is  in  good  working  condition,  and  transplant  or  thin  to  rows 
two  and  a  half  or  three  feet  apart,  and  two  feet  apart  in  the 
rows. 

The  heads  may  be  kept  fresh  and  sound  until  May. 

SUPERFINE  BLACK.     Thorny. 

Small,  like  the  Utrecht  Red,  but  of  a  still  deeper  color. 
When  pickled,  however,  the  dark  coloring  matter  is  greatly 
discharged,  so  that  the  substance  is  left  paler  than  that  of 
others  originally  not  so  dark.  It  is,  therefore,  not  so  good  for 
pickling  as  other  sorts  which  retain  their  color  and  bright 
ness. 

UTRECHT  RED.     TJiomp. 

Chou  noiratre  d'Utrecht. 
A  small  but  very  fine  dark-red  cabbage. 


THE  CAULIFLOWER. 

Brassica  oleracea  var. 

The  Cauliflower,  like  the  Broccoli,  is  strictly  an  annual 
plant ;  as  it  blossoms  and  perfects  its  seed  the  year  in  which  it 
is  sown.  When  fully  grown  or  in  flower,  it  is  about  four  feet 
in  height,  and  in  character  and  general  appearance  is  similar 
to  the  Cabbage  or  Broccoli  at  a  like  stage  of  growth.  The 
seeds  resemble  those  of  the  Cabbage  in  size,  form,  and  color; 


268  BRASSICACEOUS    PLANTS. 

although  not  generally  so  uniformly  plump  and  fair.  From 
ten  to  twelve  thousand  are  contained  in  an  ounce,  and  they 
retain  their  germinative  properties  five  years. 

Soil.  —  "  Much  of  the  delicacy  and  excellence  of  the  Cau 
liflower  depends  on  the  quickness  of  its  growth  :  therefore,  to 
promote  this,  the  soil  cannot  be  too  highly  enriched  or  too 
deeply  cultivated  ;  and,  as  all  the  tribe  thrive  best  in  new  soil, 
the  deeper  the  ground  is  dug,  and  the  more  new  or  rested 
matter  that  is  turned  up  for  the  roots,  the  better." 

Sowing  and  Culture.  —  The  seed  may  be  sown  in  a  hot-bed 
in  March,  at  the  same  time  and  in  the  same  manner  as  early 
cabbages,  and  the  plants  set  in  the  open  ground  late  in  May ; 
or  the  seed  may  be  sown  in  the  open  air  in  April  or  the  be 
ginning  of  May,  in  a  common  nursery-bed,  in  shallow  drills 
six  or  eight  inches  apart ;  and,  when  sufficiently  grown,  the 
plants  may  be  set  where  they  are  to  remain.  They  need  not 
all  be  transplanted  at  one  time ;  nor  is  it  important  when, 
except  that,  as  soon  as  they  are  large  enough,  the  first  oppor 
tunity  should  be  improved  for  beginning  the  setting. 

"  Cauliflowers,  after  transplanting,  require  no  particular 
skill  during  summer,  and  not  much  labor.  The  soil,  how 
ever,  must  be  kept  free  from  weeds,  and  stirred  with  the  hoe 
from  time  to  time.  As  the  plants  increase  in  size,  a  little 
earth  should  be  drawn  about  their  roots  from  the  middle  of 
the  row;  and,  in  continued  dry  weather,  an  application  of 
liquid  manure  will  be  very  beneficial." 

The  leaves  are  sometimes  gathered,  and  tied  loosely  over 
the  tops  of  the  heads,  to  facilitate  the  blanching. 

Taking  the  Crop.  —  Cauliflowers  raised  by  open  culture 
will  generally  come  to  the  table  in  October.  Such  as  have 
not  fully  perfected  their  heads,  may,  just  as  the  ground  is 
closing,  be  taken  up  by  their  roots,  and  suspended,  with  the 
top  downward,  in  a  light  cellar,  or  other  place  secure  from 
frost ;  by  which  process,  the  heads  will  increase  in  size,  and 
be  suitable  for  use  the  last  of  December  or  first  of  January. 


THE    CAULIFLOWER. 

"  Cauliflowers  are  ready  for  cutting  when  the  heads  have 
attained  a  good  size,  and  while  they  are  close,  firm,  and 
white.  They  may  even  be  cut  before  they  have  attained 
their  full  size ;  but  it  is  always  advisable  to  cut  them  before 
the  heads  begin  to  open,  as  the  flavor  is  at  this  stage  much 
more  delicate  and  agreeable.  In  taking  the  crop,  the  stalks 
should  be  cut  immediately  under  the  lowest  leaves,  and  the 
upper  parts  of  these  should  be  cut  away  near  the  flower- 
head. 

"It  is  not  size  that  constitutes  a  good  Cauliflower,  but 
its  fine,  white,  or  creamy  color,  its  compactness,  and  what  is 
technically  called  its  '  curdy '  appearance,  from  its  resem 
blance  to  the  curd  of  milk  in  its  preparation  for  cheese. 
When  the  flower  begins  to  open,  or  when  it  is  of  a  frosty  or 
wart-like  appearance,  it  is  less  esteemed.  In  the  summer 
season,  it  should  not  be  cut  long  before  using." 

Use.  —  "  The  heads,  or  flowers,  are  considered  one  of  the 
greatest  of  vegetable  delicacies,  when  served  up  at  the  table 
either  plain  boiled,  to  be  eaten  with  meat,  like  other  Brassicse, 
or  dressed  with  white  sauce,  after  the  French  manner.  It  is 
much  used  as  a  pickle,  either  by  itself,  or  as  forming  an  ingre 
dient  in  what  is  called  '  mixed  pickles.'  It  may  also  be 
preserved  a  considerable  time  when  pickled  in  the  manner  of 
'  sour-krout.'  It  also  forms  an  excellent  addition  to  vegetable 
soups."  •  —  M'Int. 

Preservation  during  Winter.  —  The  best  way  to  preserve 
them  during  winter  is  to  take  them  up  late  in  the  fall,  with 
as  much  earth  as  possible  about  their  roots,  and  reset  them  in 
earth,  in  a  light,  dry  cellar,  or  in  any  other  light  and  dry 
location  secure  from  frost. 

Varieties.  —  These  are  comparatively  few  in  number ;  the 
distinctions,  in  many  instances,  being  quite  unimportant.  In 
the  color,  foliage,  general  habit,  and  even  in  the  quality,  of  the 
entire  list,  there  is  great  similarity. 


270  BRASSICACEOUS    PLANTS. 


EARLY  LONDON  CAULIFLOWER. 

London  Particular.     Fitch's  Early  London. 

Stem  tall ;  leaves  of  medium  size.  It  has  a  fine,  white, 
compact  "  curd,"  as  the  unexpanded  head  is  termed ;  and  is 
the  sort  grown  in  the  vicinity  of  London  for  the  early  crop. 
It  is  comparatively  hardy,  and  succeeds  well  when  grown  in 
this  country.  The  plants  should  be  set  two  feet  and  a  half 
apart. 

EARLY  PARIS  CAULIFLOWER. 

Head  rather  large,  white,  and  compact ;  leaves  large  ;  stalk 
short.  An  early  sort.  In  France,  it  is  sown  in  June,  and 
the  heads  come  to  table  in  autumn. 

ERFURT'S  EARLY  CAULIFLOWER. 

Erfurt's  Extra  Early. 

Leaves  large,  long,  waved,  and  serrated  on  the  borders ; 
stalk  of  medium  height;  head  large,  —  measuring  from  seven 
to  ten  inches  in  diameter,  —  close,  and  compact. 

From  the  experience  of  a  single  season,  this  variety  pro 
mises  to  be  one  of  the  best  for  cultivation  in  this  country. 
Specimens  exhibited  under  this  name,  before  the  Massachu 
setts  Horticultural  Society,  measured  fully  ten  inches  in 
diameter ;  the  surface  being  very  close,  and  the  heads  pos 
sessing  the  peculiar  white,  curdy  character  so  rarely  attained 
in  the  climate  of  the  United  States.  The  plants  seldom  fail 
to  form  a  good- sized  and  symmetrical  head,  or  flower. 

LARGE  ASIATIC  CAULIFLOWER.     Thomp. 

Originally  from  Holland.  It  is  a  fine,  large,  white,  com 
pact  variety,  taller  and  later  than  the  Early  London  Cauli 
flower  ;  it  has  also  larger  leaves.  If  sown  at  the  same  time, 
it  will  afford  a  succession. 


THE    CAULIFLOWER.  »  271 

LE  NORMAND.     R.  Hogg. 

Plant  about  fifteen  inches  high,  with  winged  leaves,  which 
are  broad,  and  taper  abruptly  towards  the  base.  They  are 
toothed  and  waved  on  the  margin,  and  expose  a  head  which 
is  about  nine  inches  in  diameter,  and  of  a  creamy  color. 

It  is  earlier  than  the  Walcheren,  and  is  readily  distinguished 
from  it  by  the  waved  and  toothed  margin  of  the  foliage. 

MITCHELL'S  HARDY  EARLY  CAULIFLOWER. 

A  new  variety.  Bouquet  not  large,  but  handsome  and 
compact.  It  is  so  firm,  that  it  remains  an  unusual  length  of 
time  without  running  to  seed  or  becoming  pithy.  A  desira 
ble  sort  for  private  gardens  and  for  forcing. 

STADTHOLD.     Vil. 

A  new  variety,  introduced  from  Holland.  Flower  fine 
white,  and  of  large  size.  Not  early. 


WAITE'S  ALMA  CAULIFLOWER. 

A  new  variety,  represented  as  being  of  large  size,  and  firm  ; 
surpassing  in  excellence  the  Walcheren. 


WALCHEREN  CAULIFLOWER.     TJtomp. 
Early  Leyden.     Legge's  Walcheren  Broccoli. 

This  has  been  cultivated  as  a  Broccoli  for  more  than  ten 
years ;  though  originally  introduced  by  the  London  Horticul 
tural  Society,  under  the  name  of  Early  Leyden  Cauliflower. 
Stem  comparatively  short ;  leaves  broad,  less  pointed  and 
more  undulated  than  those  of  the  Cauliflower  usually  are. 
The  difference  in  constitution  is,  however,  important ;  as  it  not 


BRASSICACEOUS    PLANTS. 

only  resists  the  cold  in  winter,  but  the  drought  in  summer, 
much  better  than  other  cauliflowers.  In  hot,  dry  summers, 
when  scarcely  a  head  of  these  could  be  obtained,  the  Wal- 
cheren  Cauliflower,  planted  under  similar  circumstances, 
formed  beautiful  heads,  —  large,  white,  firm,  and  of  uniform 
closeness. 

WELLINGTON  CAULIFLOWER. 

Messrs.  Henderson  and  Son  describe  this  Cauliflower  as  the 
finest  kind  in  cultivation ;  pure  white ;  size  of  the  head  over 
two  feet ;  in  growth,  very  dwarfish,  —  the  stem  not  more  than 
two  or  three  inches  from  the  soil.  It  is  one  of  the  hardiest 
varieties  known,  and  is  said  to  withstand  the  extreme  varia 
tions  of  the  climate  of  the  United  States.  An  excellent  sort 
for  early  planting  and  for  forcing. 


COLEWORT,   OR  COLLARDS.    Loud. 

Collet. 

The  Colewort,  strictly  speaking,  is  a  plant  distinct  from  the 
other  varieties  of  Cabbage.  It  is  of  small  habit,  and  attains 
sufficient  size  for  use  in  a  few  weeks.  It  is  eatable  from  the 
time  it  has  four  or  six  leaves  until  it  has  a  hard  heart. 
Loudon  says  the  original  Colewort  seems  to  be  lost,  and  is 
now  succeeded  by  what  are  called  "  Cabbage  Coleworts." 
These  are  cabbage-plants  in  their  young  state;  and,  when 
cooked,  are  quite  as  tender  and  good  as  the  true  Colewort. 
In  growing  these,  all  that  is  necessary  is  to  sow  the  seed  of 
almost  any  variety  of  the  common  green  cabbages  in  drills 
a  foot  apart,  and  half  an  inch  deep.  For  a  succession,  sow 
ings  may  be  made,  at  intervals  of  two  weeks,  from  the  last 
of  April  to  the  last  of  August.  In  the  Southern  States,  the 
sowings  might  be  continued  through  the  winter. 


COUVE  TRONCHUDA,  OR  PORTUGAL  CABBAGE.     £73 

When  cultivated  for  sale,  simply  allow  them  to  stand  till 
there  is  enough  to  be  worth  bunching  and  eating.  They  are 
boiled  and  served  at  table  as  greens. 

ROSETTE   COLEWORT. 

A  small  but  remarkably  neat  variety ;  the  whole  plant, 
when  well  grown,  measuring  twelve  inches  in  diameter,  and 
having  the  form  of  a  rose  not  completely  expanded,  —  the  head 
corresponding  to  the  bud  still  remaining  at  the  heart,  or  cen 
tre  ;  stalk  small  and  short.  The  plants  may  be  grown  twelve 
inches  asunder. 


COUVE  TRONCHUDA,  OR  PORTUGAL   CABBAGE.     Trans. 

Portugal  Borecole.     Large-ribbed  Borecole.     Trauxuda  Kale. 

Though  a  species  of  Cabbage,  the  Couve  Tronchuda  is  quite 
distinct  from  the  common  head  varieties.  The  stalk  is  short 
and  thick ;  the  outer  leaves  are  large,  roundish,  of  a  dark 
bluish-green,  wrinkled  on  the  surface,  and  slightly  undulated 
on  the  borders ;  the  midrib  of  the  leaf  is  large,  thick,  nearly 
white,  and  branches  into  veins  of  the  same  color;  the  plant 
forms  a  loose,  open  head,  and,  when  full  grown,  is  nearly  two 
feet  high. 

Culture.  —  It  should  be  planted  and  treated  like  the  Com 
mon  Cabbage.  The  seeds  may  be  sown  early  in  frames,  and 
the  plants  afterwards  set  in  the  open  ground ;  or  the  sowing 
may  be  made  in  the  open  ground  in  May.  The  plants  require 
two  feet  and  a  half  between  the  raws,  and  two  feet  between 
the  plants  in  the  rows.  The  seeds,  in  size,  form,  and  color, 
resemble  those  of  the  Cabbage,  and  will  keep  five  years. 
One-fourth  of  an  ounce  will  produce  about  a  thousand 
plants. 

35 


274  BRASSICACEOUS    PLANTS. 

To  raise  Seed.  —  In  the  autumn,  before  severe  weather, 
remove  two  or  three  plants  entire  to  the  cellar ;  and,  in  April 
following,  reset  them  about  two  feet  apart.  Cut  off  the  lower 
and  smaller  side-sprouts  as  they  may  appear,  and  allow  only 
the  strong,  central  shoot  to  grow.  The  seeds  will  ripen  in 
August. 

Use.  —  Different  parts  of  the  Couve  Tronchuda  are  appli 
cable  to  culinary  purposes.  The  ribs  of  the  outer  and  larger 
leaves,  when  boiled,  somewhat  resemble  sea-kale  in  texture 
and  flavor.  The  heart,  or  middle  of  the  plant,  is,  however,  the 
best  for  use.  It  is  peculiarly  delicate,  and  agreeably  flavored, 
without  any  of  the  coarseness  which  is  so  often  found  in  plants 
of  the  Cabbage  tribe. 

DWARF  COUVE  TRONCHUDA.     Trans. 
Murciana.     Dwarf  Portugal  Cabbage.     Dwarf  Trauxuda  Kale. 

Much  earlier  and  smaller  throughout  than  the  Common 
Couve  Tronchuda.  Stem  from  fifteen  to  eighteen  inches 
high.  The  leaves  are  of  medium  size,  rounded,  smooth,  and 
collected  at  the  centre  of  the  plant  into  a  loose  heart,  or  head. 
When  the  lower  leaves  are  taken  off  for  use,  the  plant,  unlike 
the  former  variety,  throws  out  numerous  sprouts,  or  shoots, 
from  the  base  of  the  stem,  which  make  excellent  coleworts,  or 
greens.  It  is,  however,  wanting  in  hardiness  ;  and  appears  to 
be  better  adapted  for  early  use  than  for  late  keeping. 

Soil  and  Cultivation.  —  Both  of  the  varieties  require  a 
well-manured  soil.  The  seeds  of  the  Dwarf  Couve  Tron 
chuda  may  be  sown  early  in  frames,  and  the  plants  afterwards 
set  in  the  open  ground ;  or  the  sowing  may  be  made,  in  May 
or  June,  where  the  plants  are  to  remain.  They  should  be 
two  feet  apart  in  each  direction. 


PAK-CHOI.  275 


FRINGED  TRONCHUDA. 

Stem  short ;  leaf-stems  thicker  and  larger  than  those  of  the 
Common  Couve  Tronchuda,  but  not  so  fleshy  and  succulent. 
The  leaves  expand  towards  their  extremities  into  a  spatulate 
form,  the  edges  being  regularly  lobed  and  curled.  They  are 
of  a  glaucous  or  bluish  green  color,  and  form  a  sort  of  loose 
heart,  or  head,  at  the  centre  of  the  plant.  Its  only  supe 
riority  over  the  common  varieties  consists  in  its  more  hardy 
character. 

The  Fringed  Tronchuda  is,  however,  very  succulent,  and 
of  good  quality ;  and  is  cultivated  to  some  extent  in  France, 
particularly  in  the  vicinity  of  Paris. 

WHITE-RIBBED  TRONCHUDA. 

White-ribbed  Aviles  Cabbage.     White-ribbed  Portugal  Cabbage.     Chou 
a  Cotes  blanches  d' Aviles. 

This  variety  nearly  resembles  the  Dwarf  Portugal  Cabbage, 
or  Dwarf  Couve  Tronchuda,  if  it  is  not  identical.  It  has 
white  ribs,  and  forms  a  close  heart. 

It  should  be  planted,  and  in  all  respects  treated,  as  the 
Dwarf  Portugal  Cabbage. 


PAK-CHOI.     Vil. 
Chinese  Cabbage.     Brassica  sp. 

An  annual  plant,  introduced  from  China.  The  root-leaves 
are  oval,  regular,  very  smooth,  deep-green,  with  long,  naked, 
fleshy,  white  stems,  somewhat  similar  to  those  of  the  Swiss 
Chards,  or  Leaf-beets. 

When  in  blossom,  the  plant  measures  about  four  feet  in 
height,  and  the  stem  is  smooth  and  branching.  The  flowers 
are  yellow ;  the  seeds  are  small,  round,  blackish-brown,  and, 
in  their  general  appearance,  resemble  those  of  the  Turnip  or 


276  BRASSICACEOUS    PLANTS. 

Cabbage.  An  ounce  contains  about  ten  thousand  seeds,  and 
they  will  keep  five  years. 

Sowing  and  Cultivation.  —  The  seed  should  be  sown  in 
April  or  May,  and  the  plants  may  be  grown  in  hills  or  drills. 
They  are  usually  sown  in  rows,  and  thinned  to  twelve  inches 
apart. 

Use.  —  The  leaves  are  eaten  boiled,  like  cabbage  ;  but  they 
are  much  more  tender,  and  of  a  more  agreeable  flavor. 


PE-TSAL 

Chinese  Cabbage.     Brassica  chinensis. 

The  Pe-Tsai,  like  the  Pak-Choi,  is  an  annual  plant,  origi 
nally  from  China.  The  leaves  are  of  an  oval  form,  rounded 
at  the  ends,  somewhat  blistered  on  the  surface ;  and,  at  the 
centre,  are  collected  together  into  a  long  and  rather  compact 
tuft,  or  head.  The  plant,  when  well  grown  and  ready  for  use, 
has  somewhat  the  appearance  of  a  head  of  Cos  Lettuce,  and 
will  weigh  six  or  seven  pounds  ;  though,  in  its  native  country, 
it  is  said  to  reach  a  weight  of  upwards  of  twenty  pounds. 

Towards  the  end  of  the  summer,  the  flower-stalk  shoots 
from  the  centre  of  the  head  to  the  height  of  three  feet,  pro 
ducing  long  and  pointed  leaves,  and  terminating  in  loose 
spikes  of  yellow  flowers.  The  seeds  are  small,  round,  brownish- 
black,  and  resemble  those  of  the  Common  Cabbage.  They 
retain  their  vitality  five  years.  An  ounce  contains  eight 
thousand  seeds. 

Cultivation.  —  Sow  in  April  or  May,  and  thin  or  trans 
plant  to  rows  eighteen  inches  apart,  and  a  foot  apart  in  the 
rows. 

Use.  —  It  is  used  like  the  Common  Cabbage,  and  is  sweet, 
mild-flavored,  and  easy  of  digestion.  The  young  plants  are 
also  boiled  like  coleworts  or  spinach. 


SAVOY.  277 

SAVOY. 

Savoy  Cabbage.     Brassica  oleracea,  var.  bullata.   Dec. 

This  class  of  cabbages  derives  its  popular  name  from  Savoy, 
a  small  district  adjoining  Italy,  where  the  variety  originated, 
and  from  whence  it  was  introduced  into  England  and  France 
more  than  a  hundred  and  fifty  years  ago.  The  Savoys  are 
distinguished  from  the  common  head  or  close-hearted  cab 
bages  by  their  peculiar,  wrinkled,  or  blistered  leaves.  Ac 
cording  to  Decandole,  this  peculiarity  is  caused  by  the  fact, 
that  the  pulp,  or  thin  portion  of  the  leaf,  is  developed  more 
rapidly  than  the  ribs  and  nerves. 

Besides  the  distinction  in  the  structure  of  the  leaves,  the 
Savoys,  when  compared  with  the  common  cabbages,  are 
slower  in  their  development,  and  have  more  open  or  less 
compactly  formed  heads.  In  texture  and  flavor,  they  are 
thought  to  approach  some  of  the  broccolis  or  cauliflowers  ; 
having,  generally,  little  of  the  peculiar  musky  odor  and  taste 
common  to  some  of  the  coarser  and  larger  varieties  of  cab 
bages. 

None  of  the  family  are  hardier  or  more  easily  cultivated 
than  the  Savoys ;  and  though  they  will  not  quite  survive  the 
winter  in  the  open  ground,  so  far  from  being  injured  by  cold 
and  frosty  weather,  a  certain  degree  of  frost  is  considered 
necessary  for  the  complete  perfection  of  their  texture  and 
flavor. 

Soil.  —  They  succeed  best  in  strong,  mellow  loam,  liberally 
enriched  with  well-digested  compost. 

Sowing.  —  The  first  sowing  may  be  made  early  in  a  hot 
bed,  and  the  plants  set  in  the  open  ground  in  May,  or  as 
soon  as  the  weather  will  admit.  Subsequent  sowings  may  be 
made  in  drills,  in  the  open  ground,  in  May,  or  early  in  June. 
When  the  seedlings  are  five  or  six  inches  high,  thin  or  trans 
plant  to  about  three  feet  apart. 


278  BRASSICACEOUS    PLANTS. 

Harvesting.  —  During  the  autumn,  take  the  heads  directly 
from  the  garden,  whenever  they  are  required  for  the  table  ; 
but  they  should  all  be  taken  in  before  the  ground  is  deeply 
frozen,  or  covered  with  snow.  No  other  treatment  will  be 
required  during  the  winter  than  such  as  is  usually  given  to  the 
Common  Cabbage. 

To  raise  Seed.  —  In  April,  select  a  few  well-formed,  good- 
sized  heads,  as  near  types  of  the  variety  as  possible ;  and  set 
them  entire,  about  two  feet  apart.  If  small  shoots  start  from 
the  side  of  the  stalk,  they  should  be  removed ;  as  only  the 
sprout  that  comes  from  the  centre  of  the  head  produces  seed 
that  is  really  valuable.  All  varieties  rapidly  deteriorate,  if 
grown  from  seeds  produced  by  side-shoots,  or  suckers. 

The  seeds,  when  ripe,  in  form,  size,  and  color,  are  not  dis 
tinguishable  from  those  of  the  Common  Cabbage.  An  ounce 
contains  ten  thousand  seeds,  which  will  generally  produce 
about  three  thousand  plants. 

Varieties.  — 

DRUMHEAD  SAVOY. 
Cape  Savoy. 

Head  large,  round,  compact,  yellowish  at  the  centre,  and  a 
little  flattened,  in  the  form  of  some  of  the  common  Drumhead 
cabbages,  which  it  nearly  approaches  in  size.  The  exterior 
leaves  of  the  plant  are  round  and  concave,  clasping,  sea-green 
or  bluish-green,  rise  above  a  level  with  the  top  of  the  head, 
and  are  more  finely  and  less  distinctly  fretted  or  blistered  on 
the  surface  than  the  leaves  of  the  Green  Globe.  Stalk  of 
medium  length. 

The  Drumhead  Savoy  seldom  fails  to  heart  well,  affords  a 
good  quantity  of  produce,  is  hardy,  and,  when  brought  to  the 
table,  is  of  very  tender  substance,  and  finely  flavored.  It  is 
considered  one  of  the  best  of  the  large  kinds ;  and,  wherever 
cultivated,  has  become  a  standard  sort.  It  keeps  well  during 
winter,  and  retains  its  freshness  late  into  the  spring. 


SAVOY.  279 

As  it  requires  nearly  all  of  the  season  for  its  complete 
development,  the  seed  should  be  sown  comparatively  early. 

Transplant  to  rows  at  least  three  feet  apart,  and  allow  nearly 
the  same  distance  between  the  plants  in  the  row. 

EARLY  DWARF  SAVOY. 

Early  Green  Savoy. 

Head  small,  flattened,  firm,  and  close  ;  leaves  rather  nu 
merous,  but  not  large,  deep -green,  finely  but  distinctly 
blistered,  broad  and  rounded  at  the  top,  and  tapering  towards 
the  stalk  or  stem  of  the  plant,  which  is  short.  It  is  not  quite 
so  early  as  the  Ulm  Savoy ;  but  it  hearts  readily,  is  tender  and 
of  good  quality,  and  a  desirable  sort  for  early  use. 

It  requires  a  space  of  about  twenty  inches  in  each  direc 
tion. 

EARLY  FLAT  GREEN  CURLED  SAVOY.     Thomp. 

A  middle-sized,  very  dwarf,  and  flat-headed  variety ;  color 
deep-green  ;  quality  tender  and  good. 

The  plants  should  be  set  fifteen  or  eighteen  inches  asunder. 

EARLY  LONG  YELLOW  SAVOY. 
Chou  de  Milan  Dore  a  Tete  Longue.    Vil. 

Similar  to  the  Golden  Savoy,  and,  like  it,  an  early  sort. 
It  has,  however,  a  longer  head,  and  does  not  heart  so  firmly. 
In  flavor  and  texture,  as  well  as  in  its  peculiar  color,  there  is 
little  difference  between  the  varieties. 

Cultivate  in  rows  eighteen  inches  apart,  and  fifteen  or 
eighteen  inches  apart  in  the  rows. 

EARLY  ULM  SAVOY. 

New  Ulm  Savoy.     Earliest  Ulm  Savoy.  M'Int. 
A  dwarfish,  early  sort.      Head  small,  round,  solid ;   leaves 
rather  small,  thick,  fleshy,  and  somewhat  rigid,  of  a  fine, 


280  BRASSICACEOUS    PLANTS. 

deep-green,  with  numerous  prominent  blister-like  elevations. 
The  loose  leaves  are  remarkably  few  in  number;  nearly  all 
of  the  leaves  of  the  plant  contributing  to  the  formation  of  the 
head. 

It  very  quickly  forms  a  heart,  which,  though  not  of  large 
size,  is  of  excellent  quality.  It  is,  however,  too  small  a  sort 
for  market  purposes ;  but,  for  private  gardens,  would,  no  doubt, 
be  an  acquisition.  In  the  London  Horticultural  Society's 
garden,  it  proved  the  earliest  variety  in  cultivation. 

Being  one  of  the  smallest  of  the  Savoys,  it  requires  but  a 
small  space  for  its  cultivation.  If  fifteen  inches  between  the 
rows,  and  about  the  same  distance  in  the  rows,  be  allowed, 
the  plants  will  have  ample  room  for  their  full  development. 

FEATHER- STEM  SAVOY.     M'Int. 

This  curious  and  useful  variety  has  been  in  existence  for 
several  years,  and  is  said  to  be  a  cross  between  the  Savoy  and 
the  Brussels  Sprouts.  It  is  what  may  be  called  a  sprouting 
Savoy;  producing  numerous  shoots,  or  sprouts,  along  the 
stem. 

A  sowing  should  be  made  the  last  of  April,  and  another 
from  the  middle  to  the  20th  of  May,  and  the  plants  set  out 
as  soon  as  they  are  of  suitable  size,  in  the  usual  manner  of 
Savoys  and  other  winter  greens. 

GOLDEN  SAVOY. 
Early  Yellow  Savoy.   Mint. 

A  middle-sized,  roundish,  rather  loose-headed  variety ; 
changing  during  the  winter  to  a  clear,  bright  yellow.  The 
exterior  leaves,  at  the  time  of  harvesting,  are  erect,  clasping, 
of  a  pale-green  color,  and  coarsely  but  not  prominently  blis 
tered  on  the  surface  ;  stalk  short. 

The  Golden  Savoy  comes  to  the  table  early,  hearts  readily, 


SAVOY.  281 

is  of  very  tender  substance  when  cooked,  and  of  excellent 
quality;  though  its  peculiar  color  is  objectionable  to  many. 

It  requires  a  space  of  about  eighteen  inches  between  the 
rows,  and  fifteen  to  eighteen  inches  between  the  plants  in 
the  rows. 

GREEN  GLOBE  SAVOY. 
Green  Curled  Savoy.     Large  Green  Savoy. 

One  of  the  best  and  one  of  the  most  familiar  of  the  Savoys  ; 
having  been  long  in  cultivation,  and  become  a  standard  sort. 
The  head  is  of  medium  size,  round,  bluish  or  sea  green  on 
the  outside,  yellow  towards  the  centre,  and  loosely  formed. 
The  interior  leaves  are  fleshy  and  succulent,  with  large  and 
prominent  midribs,  —  the  exterior  leaves  are  round  and  large, 
of  a  glaucous  or  sea  green  color,  and,  in  common  with  those  of 
the  head,  thickly  and  distinctly  blistered  in  the  peculiar  man 
ner  of  the  Savoys ;  stalk  of  medium  height. 

The  variety  possesses  all  the  qualities  of  its  class  :  the  tex 
ture  is  fine,  and  the  flavor  mild  and  excellent.  On  account  of 
its  remarkably  fleshy  and  tender  character,  the  inner  loose 
leaves  about  the  head  will  be  found  good  for  the  table,  and 
to  possess  a  flavor  nearly  as  fine  as  the  more  central  parts  of 
the  plant. 

It  is  remarkably  hardy,  and  attains  its  greatest  perfection 
only  late  in  the  season,  or  under  the  influence  of  cool  or 
frosty  weather.  As  the  plants  develop  much  less  rapidly 
than  those  of  the  Common  Cabbage,  the  seed  should  be  sown 
early.  Transplant  in  rows  two  and  a  half  or  three  feet  apart, 
and  allow  a  space  of  two  feet  and  a  half  between  the  plants 
in  the  rows. 

LONG-HEADED  SAVOY.      Vil. 

Chou  Milan  a  Tete  Longue. 

A  comparatively  small  variety,  with  an  oval,  long,  yellowish- 
green,  but  very  compact  head ;  leaves  erect,  inclining  to 

36 


282  BRASSICACEOUS    PLANTS. 

bluish-green,  long  and  narrow,  revoluted  on  trie  borders, 
and  finely  fretted  or  blistered  on  the  surface ;  stem  rather 
high. 

It  is  hardy  and  of  excellent  quality,  but  yields  less  than 
many  other  sorts.  It  is,  however,  a  good  kind  for  gardens  of 
limited  size,  as  it  occupies  little  space,  and  cabbages  well. 
The  plants  may  be  set  eighteen  inches  apart  in  one  direction 
by  about  fifteen  inches  in  the  opposite. 

MARCELIN  SAVOY.     Thomp. 

A  new  sort,  allied  to  the  Early  Ulm,  but  growing  some 
what  larger.  Though  not  so  early,  it  is  next  to  it  in  point  of 
earliness ;  and,  if  both  sorts  are  sown  at  the  same  time,  the 
Marcelin  will  form  a  succession.  It  is  a  low  grower ;  the 
leaves  are  dark-green,  finely  wrinkled  and  curled ;  the  head 
is  round,  compact,  and  of  excellent  quality.  When  cut  above 
the  lower  course  of  leaves,  about  four  small  heads,  almost 
equal  in  delicacy  to  Brussels  Sprouts,  are  generally  formed. 
This  sort  is  exceedingly  hardy ;  and,  on  the  whole,  must  be 
considered  a  valuable  acquisition. 

The  plants  should  be  set  eighteen  inches  by  twelve  inches 
apart. 

TOUR'S  SAVOY. 

Dwarf  Green  Curled  Savoy.  M'lnt.     Pancalier  de  Tourraine.  FtZ. 

Head  small,  loose,  and  irregular ;  leaves  numerous,  bright- 
green,  rigid,  concave  or  spoon-shaped ;  the  nerves  and  ribs 
large,  and  the  entire  surface  thickly  and  finely  covered  with 
the  blister-like  swellings  peculiar  to  the  Savoys. 

It  has  some  resemblance  to  the  Early  Dwarf  Savoy ;  but  is 
larger,  less  compact,  and  slower  in  its  development. 

A  useful,  hardy,  smallish  sort,  adapted  to  small  gardens ; 
requiring  only  eighteen  or  twenty  inches'  space  each  way. 
Excellent  for  use  before  it  becomes  fully  cabbaged. 


SEA-KALE.  283 

YELLOW  CURLED  SAVOY.     Thomp. 
Large  Late  Yellow  Savoy.     White  Savoy. 

Dwarf,  middle-sized,  round ;  leaves  pale-green  at  first,  but 
quite  yellow  in  winter ;  the  heart  is  not  so  compact  as  some, 
but  of  tender  quality,  and  by  many  preferred,  as  it  is  much 
sweeter  than  the  other  kinds.  It  is  later  and  hardier  than 
the  Yellow  Savoys,  before  described. 


SEA-KALE. 

Crauibe  marititna. 

Sea-kale  is  a  native  of  the  southern  shores  of  Great  Britain, 
and  is  also  abundant  on  the  seacoasts  of  the  south  of  Europe. 
There  is  but  one  species  cultivated,  and  this  is  perennial  and 
perfectly  hardy.  The  leaves  are  large,  thick,  oval  or  round 
ish,  sometimes  lobed  on  the  borders,  smooth,  and  of  a  peculiar 
bluish-green  color ;  the  stalk,  when  the  plant  is  in  flower,  is 
solid  and  branching,  and  measures  about  four  feet  in  height ; 
the  flowers,  which  are  produced  in  groups,  or  clusters,  are 
white,  and  have  an  odor  very  similar  to  that  of  honey.  The 
seed  is  enclosed  in  a  yellowish-brown  shell,  or  pod,  which, 
externally  and  internally,  resembles  a  pit,  or  cobble,  of  the 
common  cherry.  About  six  hundred  seeds,  or  pods,  are  con 
tained  in  an  ounce ;  and  they  retain  their  germinative  powers 
three  years.  "  They  are  large  and  light,  and,  when  sold  in 
the  market,  are  often  old,  or  imperfectly  formed ;  but  their 
quality  is  easily  ascertained  by  cutting  them  through  the  mid 
dle  :  if  sound,  they  will  be  found  plump  and  solid."  They 
are  usually  sown  without  being  broken. 

Preparation  of  the  Ground,  and  Sowing.  —  The  ground 
should  be  trenched  to  the  depth  of  from  a  foot  to  two  feet, 
according  to  the  depth  of  the  soil,  and  well  enriched  through- 


£84  BRASSICACEOUS    PLANTS. 

out.  The  seeds  may  be  sown  in  April,  where  the  plants  are 
to  remain ;  or  they  may  be  sown  at  the  same  season  in  a  nur 
sery-bed,  and  transplanted  the  following  spring.  They  should 
be  set  or  planted  out  in  rows  three  feet  apart,  and  eighteen 
inches  apart  in  the  rows. 

Culture.  —  "  After  the  piece  is  set,  let  the  plants  be  kept 
very  clean.  The  earth  should  be  occasionally  stirred,  when 
the  rains  have  run  the  surface  together  ;  and,  when  the  plants 
come  up,  let  them  have  their  own  way  the  first  season.  As 
the  plants  will  blossom  the  second  season  if  let  alone,  and  the 
bearing  of  seed  has  a  tendency  to  weaken  every  thing,  take 
off  the  flower-buds  as  soon  as  they  appear,  and  not  allow  the 
plants  to  seed.  When  the  leaves  begin  to  decay  in  autumn, 
clear  them  all  off,  and  dig  a  complete  trench  between  the 
rows,  and  earth  up  the  ridges  :  that  is,  all  the  soil  you  take 
out  must  be  laid  on  the  plants,  so  as  to  pile  or  bank  up  eight 
inches  above  the  crowns  of  the  roots,  thus  forming  a  flat- 
topped  bank  a  foot  across ;  widening  a  little  downwards,  so 
that  the  edges  shall  not  break  away.  In  doing  this,  the  piece 
is  formed  into  alternate  furrows  and  ridges ;  the  plants  being 
under  the  centre  of  the  ridges. 

"As  the  weather  gets  warm  in  the  spring,  these  banks 
should  be  watered ;  and,  when  the  surface  is  broken  by  the 
rising  plant,  remove  the  earth,  and  cut  off  the  white  shoots 
close  to  their  base  :  for  these  shoots  form  the  eatable  portion  ; 
and,  being  blanched  under  ground,  they  are  tender  and 
white,  and  from  six  to  eight  inches  long.  The  shoots  should 
be  cut  as  soon  as  they  reach  the  surface  ;  because,  if  the  shoot 
comes  through,  the  top  gets  purple,  and  the  plants  become 
strong-flavored.  As  all  of  the  shoots  will  not  appear  at  once, 
the  bed  should  be  looked  over  frequently,  and  a  shoot  cut 
whenever  it  has  broken  the  surface  of  the  soil ;  for,  if  not 
taken  early,  it  soon  becomes  nearly  worthless.  In  the  pro 
cess  of  cutting  the  shoots,  the  earth  becomes  gradually 
removed ;  and  the  tops  of  the  plants,  coming  to  the  surface 


SEA-KALE.  285 

again,  put  forth  other  shoots,  which  must  be  allowed  to  grow 
the  remainder  of  the  summer,  only  taking  off  the  blossom- 
shoots  as  before.  When,  at  the  fall  of  the  year,  the  leaves 
turn  yellow,  and  decay,  earth  up  again,  after  clearing  the 
plants  of  their  bad  leaves  and  removing  every  weed.  Before 
earthing  up,  fork  the  surface  a  little,  just  to  break  it  up,  that 
the  earth  may  better  take  hold,  and  form  a  regular  mass."  — 
Glenny. 

Pot-forcing  and  Blanching.  —  "  The  ground,  once  planted, 
is  as  good  for  pot-forcing  as  for  any  thing ;  except  that,  for 
pot-forcing,  it  is  usual  to  plant  three  plants  in  a  triangle,  about 
nine  inches  apart.  The  plants  are  cleared  when  the  leaves 
decay,  and  the  ground  is  kept  level  instead  of  being  earthed 
up.  Pots  and  covers  (called  ( sea-kale  pots ')  are  placed 
over  the  plants,  or  patches  of  plants,  and  the  cover  (which 
goes  on  and  off  at  pleasure)  put  on.  These  pots  are  of  vari 
ous  sizes  ;  usually  from  ten  to  fourteen  inches  in  diameter,  and 
from  a  foot  to  twenty  inches  in  height.  If  proper  sea-kale 
pots  cannot  be  procured,  large- sized  flower-pots  will  answer 
as  substitutes ;  the  pots  being  put  over  the  plants  as  they  are 
wanted,  generally  a  few  at  a  time,  so  as  to  keep  up  a  succes 
sion.  Dung  is  placed  all  over  them ;  or,  if  no  dung  can  be 
had,  leaves  are  used  :  and  they  ferment  and  give  out  heat  as 
genial,  but  not  so  violent,  nor  do  they  command  so  much 
influence,  as  the  dung.  Some  may  be  placed  on  in  February, 
and  some  in  March.  The  dung  is  removed  from  the  top  to 
admit  of  seeing  if  the  plant  is  started ;  and,  by  timely  exa 
mination,  it  is  easily  seen  when  the  plant  is  ready  for  use. 
The  shoots  are  as  white,  when  thus  treated,  as  when  grown 
by  the  other  method,  because  of  the  total  darkness  that  pre 
vails  while  they  are  covered ;  but  there  is  more  air  in  the 
empty  pots  than  there  possibly  could  be  in  the  solid  earth, 
and  it  is  considered  that  the  vegetable  is  not  so  tender  in 
consequence.  However,  the  greater  bulk  of  Sea-kale  is  so 
produced."  —  Glenny. 


286  BRASSICACEOUS    PLANTS. 

Taking  the  Crop.  —  "  The  blanched  sprouts  should  be  cut 
when  they  are  from  three  to  six  inches  in  length,  and  while 
stiff,  crisp,  and  compact.  They  should  not  be  left  till  they 
are  drawn  up  so  as  to  bend,  or  hang  down.  The  soil  or  other 
material  used  for  excluding  the  light  should  be  carefully 
removed,  so  as  to  expose  the  stem  of  the  sprout ;  and  the 
latter  should  be  cut  just  below  the  base  of  the  petioles  or  leaf- 
stem,  and  just  enough  to  keep  these  attached."  —  Thomp. 

The  Sea-kale  season  continues  about  six  weeks.  "  Cutting 
too  much  will  finally  destroy  the  plants.  With  one  good 
cutting  the  cultivator  should  be  satisfied,  and  should  avoid 
the  practice  of  covering  and  cutting  a  second  time.  The 
proper  way  is  to  cut  the  large,  fine  shoots,  and  leave  the 
smaller  ones  that  come  afterwards  to  grow  stronger  during 
the  summer." 

Use.  — "  The  young  shoots  and  stalks,  when  from  the 
length  of  three  to  nine  inches,  are  the  parts  used.  These, 
however,  unless  blanched,  are  no  better  than  the  coarser 
kinds  of  Borecole  ;  but,  when  blanched,  they  become  exceed 
ingly  delicate,  and  are  much  prized.  The  ribs  of  the  leaves, 
even  after  they  are  nearly  fully  developed,  are  sometimes 
used ;  being  peeled  and  eaten  as  asparagus.  In  either  state, 
they  are  tied  up  in  small  bundles,  boiled,  and  served  as  cau 
liflowers."  —  M'Int. 

To  obtain  Seed.  —  "  Select  some  strong  plants,  and  allow 
them  to  take  their  natural  growth,  without  cutting  off  their 
crowns,  or  blanching.  When  the  seed  is  ripe,  collect  the 
pods,  dry  them,  and  put  them  into  open  canvas-bags.  The 
seeds  keep  best  in  the  pods."  —  Thomp. 


AMARANTHUS.  287 


CHAPTER  VI. 

SPINACEOUS  PLANTS. 

Amaranthus.  Black  Nightshade.  Leaf-beet,  or  Swiss  Chard.  Malabar 
Nightshade.  Nettle.  New-Zealand  Spinach.  Orach.  Patience  Dock. 
Quinoa.  Sea-beet.  Shepherd's  Purse.  Sorrel.  Spinach.  Wild  or 
Perennial  Spinach. 

AMARANTHUS. 

Chinese  Amaranthus.     Chinese  Spinach. 

A  hardy,  annual  plant,  introduced  from  China ;  stem  three 
feet  in  height,  much  branched,  and  generally  stained  with 
red ;  leaves  variegated  with  green  and  red,  long,  and  sharply 
pointed ;  the  leaf-stems  and  nerves  are  red ;  the  flowers, 
which  are  produced  in  axillary  spikes,  are  greenish,  and  with 
out  beauty ;  the  seeds  are  small,  black,  smooth,  and  shin 
ing,  —  twenty-three  thousand  are  contained  in  an  ounce, 
and  they  retain  their  power  of  germination  four  or  five 
years. 

Soil  and  Cultivation.  —  Any  good  garden-soil  is  adapted  to 
the  growth  of  the  Amaranthus.  Before  sowing,  the  ground 
should  be  thoroughly  pulverized,  and  the  surface  made  smooth 
and  even.  The  seed  may  be  sown  in  April,  or  at  any  time 
during  the  month  of  May.  It  should  be  sown  in  very  shallow 
drills,  fourteen  to  sixteen  inches  apart,  and  covered  with 
fine,  moist  earth.  When  the  plants  are  two  inches  high, 
thin  to  five  or  six  inches  apart,  and  cultivate  in  the  usual 
manner.  They  will  yield  abundantly  during  most  of  the 
summer. 


288  SPINACEOUS    PLANTS. 

Use.  —  The  leaves  are  used  in  the  manner  of  Spinach,  and 
resemble  it  in  taste. 
Varieties.  — 

EARLY  AMARANTHUS. 

Amarante  Mirza.   Vil. 

This  plant  is  a  native  of  the  East  Indies ;  and  in  height, 
color,  and  general  habit,  resembles  the  Chinese  Amaranthus. 
It  is,  however,  somewhat  earlier,  and  ripens  its  seed  perfectly 
in  climates  where  the  Chinese  almost  invariably  fails.  Its 
uses,  and  mode  of  cultivation,  are  the  same. 

HANTSI  SHANGHAI  AMARANTHUS. 

Amarante  Hantsi  Shanghai.    Vil. 

Introduced  from  China  by  Mr.  Fortune,  and  disseminated 
by  the  London  Horticultural  Society.  It  differs  little  from 
the  preceding  species ;  and  is  cultivated  in  the  same  manner, 
and  used  for  the  same  purposes.  Annual. 


BLACK  NIGHTSHADE. 

Morelle,  of  the  French.      Solanum  nigrum. 

An  unattractive,  annual  plant,  growing  spontaneously  as  a 
weed  among  rubbish,  in  rich,  waste  places.  Its  stem  is  from 
two  to  three  feet  high,  hairy  and  branching ;  the  leaves  are 
oval,  angular,  sinuate,  and  bluntly  toothed ;  the  flowers 
are  white,  in  drooping  clusters,  and  are  succeeded  by  black, 
spherical  berries,  of  the  size  of  a  small  pea ;  the  seeds  are 
small,  lens-shaped,  pale  yellow,  and  retain  their  vitality  five 
years,  —  twenty-three  thousand  are  contained  in  an  ounce. 

Propagation  and  Culture.  —  It  is  raised  from  seed,  which 
may  be  sown  in  April  or  May,  or  in  autumn.  Sow  in  shallow 


LEAF-BEET,    OR    SWISS    CHARD.  289 

drills  fifteen  or  eighteen  inches  apart,  and  thin  to  six  or  eight 
inches  in  the  drills  ;  afterwards  keep  the  soil  loose,  and  free 
from  weeds,  in  the  usual  manner. 

JJse,  —  The  French,  according  to  Vilmorin,  eat  the  leaves 
in  the  manner  of  Spinach ;  while  Dr.  Bigelow  asserts  that  it 
has  the  aspect  and  reputation  of  a  poisonous  plant. 

On  the  authority  of  American  botanists,  it  was  introduced 
into  this  country  from  Europe.  By  European  botanists,  it  is 
described  as  a  plant  of  American  origin. 


LEAF-BEET,   OR   SWISS   CHARD. 
Sicilian  Beet.     White  Beet.     Beta  cicla. 

The  Leaf-beet  is  a  native  of  the  seacoasts  of  Spain  and 
Portugal.  It  is  a  biennial  plant,  and  is  cultivated  for  its 
leaves  and  leaf-stalks.  The  roots  are  much  branched  or  di 
vided,  hard,  fibrous,  and  unfit  for  use. 

Propagation  and  Cultivation. — It  is  propagated,  like  other 
beets,  from  seed  sown  annually,  and  will  thrive  in  any  good 
garden  soil.  The  sowing  may  be  made  at  any  time  in  April 
or  May,  in  drills  eighteen  inches  apart,  and  an  inch  and  a 
half  deep.  "  When  the  plants  are  a  few  inches  high,  so  that 
those  likely  to  make  the  best  growth  can  be  distinguished, 
they  should  be  thinned  out  to  nine  inches  or  a  foot  apart, 
according  to  the  richness  of  the  soil  ;  more  room  being 
allowed  in  rich  ground.  Some,  however,  should  be  left  at 
half  that  distance,  to  make  up  by  transplanting  any  vacancies 
that  may  occur.  The  ground  should  be  kept  clean,  and 
occasionally  stirred  between  the  rows ;  taking  care  not  to 
injure  the  roots.  In  dry  weather,  plenty  of  water  should  be 
given  to  promote  the  succulence  of  the  leaves."  —  Thomp. 

Taking  the  Crop.  —  "  The  largest  and  fullest-grown  leaves 
should  be  gathered  first ;  others  will  follow.  If  grown  for 

37 


290  SPINACEOUS    PLANTS. 

Spinach,  the  leaves  should  be  rinsed  in  clean  water,  and  after 
wards  placed  in  a  basket  to  drain  dry ;  if  for  Chard,  or  for 
the  leaf-stalks  and  veins,  these  should  be  carefully  preserved, 
and  the  entire  leaves  tied  up  in  bundles  of  six  or  eight  in 
each."  —  M'  Int. 

Seed.  —  During  the  first  season,  select  a  few  vigorous 
plants,  and  allow  them  to  grow  unplucked.  Just  before  the 
closing-up  of  the  ground  in  autumn,  take  up  the  roots  ;  and, 
after  removing  the  tops  an  inch  above  the  crown,  pack  them 
in  dry  sand  in  the  cellar.  The  following  spring,  as  soon  as 
the  ground  is  in  working  order,  set  them  out  with  the  crowns 
level  with  the  surface  of  the  ground,  and  about  two  feet  and 
a  half  apart.  As  the  plants  increase  in  height,  tie  them  to 
stakes,  to  prevent  injury  from  wind;  and  in  August,  when 
the  seed  is  ripe,  cut  off  the  stems  near  the  ground,  and 
spread  them  entire,  in  an  airy  situation,  till  they  are  suffi 
ciently  dried  for  threshing  out. 

The  seed,  or  fruit,  has  the  appearance  peculiar  to  the  fam 
ily  ;  although  those  of  the  different  varieties,  like  the  seeds  of 
the  Red  Beet,  vary  somewhat  in  size,  and  shade  of  color. 

An  ounce  of  seed  will  sow  a  hundred  feet  of  drill,  or  be 
sufficient  for  a  nursery-bed  of  fifty  square  feet. 

Use.  —  "  This  species  of  Beet  —  for,  botanically  considered, 
it  is  a  distinct  species  from  Beta  vulgaris,  the  Common  or 
Red  Beet  —  is  cultivated  exclusively  for  its  leaves  ;  whereas 
the  Red  Beet  is  grown  for  its  roots.  These  leaves  are  boiled 
like  Spinach,  and  also  put  into  soups.  The  midribs  and 
stalks,  which  are  separated  from  the  lamina  of  the  leaf,  are 
stewed  and  eaten  like  Asparagus,  under  the  name  of  "  Chard." 
As  a  spinaceous  plant,  the  White  Beet  might  be  grown  to 
great  advantage  in  the  vegetable  garden,  as  it  affords  leaves 
fit  for  use  during  the  whole  summer."  —  M'Int. 

The  thin  part  of  the  leaves  is  sometimes  put  into  soups, 
together  with  sorrel,  to  correct  the  acidity  of  the  latter. 

The  varieties  are  as  follow  :  — 


LEAF-BEET,    OR    SWISS    CHARD.  291 


GREEN  OR  COMMON  LEAF-BEET. 

Stalks  and  leaves  large,  green ;  the  roots  are  tough  and 
fibrous,  and  measure  little  more  than  an  inch  in  diameter ; 
leaves  tender,  and  of  good  quality. 

If  a  sowing  be  made  as  soon  in  spring  as  the  frost  will 
permit,  another  in  June,  and  a  third  the  last  of  July,  they 
will  afford  a  constant  supply  of  tender  greens,  nearly  or 
quite  equal  to  Spinach.  For  this  purpose,  the  rows  need  be 
but  a  foot  apart. 

LARGE-RIBBED  CURLED. 

Curled  Leaf-beet. 

Stalks  white  ;  leaves  pale  yellowish-green,  with  broad  mid 
ribs,  large  nerves,  and  a  blistered  surface  like  some  of  the 
Savoys.  It  may  be  grown  as  a  substitute  for  Spinach,  in 
the  manner  directed  for  the  Common  or  Green-leaved  va 
riety. 

LARGE-RIBBED  SCARLET  BRAZILIAN. 
Red  Stalk  Leaf-beet.     Poiree  a  Garde  rouge.    Vil. 

Leaf-stalks  bright  purplish-red ;  leaves  green,  blistered  on 
the  surface ;  nerves  purplish-red.  A  beautiful  sort,  remark 
able  for  the  rich  and  brilliant  color  of  the  stems,  and  nerves 
of  the  leaves. 

LARGE-RIBBED  YELLOW  BRAZILIAN. 

Yellow-stalked  Leaf-beet.     Poiree  a  Garde  jaune.    Vil. 

A  variety  with  bright -yellow  leaf-stalks  and  yellowish 
leaves.  The  nerves  of  the  leaves  are  yellow,  like  the  leaf 
stalks.  The  color  is  peculiarly  rich  and  clear ;  and  the  stalks 
are  quite  attractive,  and  even  ornamental.  Quality  tender 
and  good. 


SPINACEOUS    PLANTS. 


SILVER-LEAF  BEET. 

Great  White-leaf  Beet.     Swiss  Chard.      Sea-kale  Beet.     Large-ribbed 
Silver-leaf  Beet. 

Stalks  very  large ;  leaves  of  medium  size,  erect,  with 
strong,  white  ribs  and  veins.  The  leaf-stalks  and  nerves  are 
cooked  and  served  like  Asparagus,  and  somewhat  resemble 
it  in  texture  and  flavor.  It  is  considered  the  best  of  the 
Leaf-beets. 


MALABAR  NIGHTSHADE   (WHITE). 

Climbing  Nightshade.     White  Malabar  Spinach.     Baselle  blanche.    Vil. 

Basella  alba. 

From  the  East  Indies.  Though  a  biennial  plant,  in  culti 
vation  it  is  generally  treated  as  an  annual.  Stem  five  feet 
and  upwards  in  length,  slender,  climbing ;  leaves  alternate, 
oval,  entire  on  the  borders,  green  and  fleshy;  flowers  in 
clusters,  small,  greenish ;  seeds  round,  with  portions  of  the 
pulp  usually  adhering,  —  eleven  to  twelve  hundred  weighing 
an  ounce.  They  retain  their  vitality  three  years. 


LARGE-LEAVED  CHINESE  MALABAR  NIGHTSHADE. 

Large-leaved  Malabar  Spinach.     Baselle  a  Tr£s  Large  Feuille  de 
Chine.   Vil.     Basella  cordifolia. 

A  Chinese  species,  more  vigorous  and  much  stronger  in  its 
general  habit  than  the  Red  or  the  White.  Leaves  as  large 
as  those  of  Lettuce,  —  green,  round,  very  thick,  and  fleshy ; 
flowers  small,  greenish ;  seeds  round,  nearly  of  the  same 
form  and  color  as  those  of  the  White  variety,  but  rather 
larger. 

The  species  is  slow  in  developing  its  flower-stem,  and  the 
best  for  cultivation. 


COMMON    NETTLE.  £93 


RED   MALABAR  NIGHTSHADE. 

Red  Malabar  Spinach.     Baselle  Rouge.    Vil.     Basella  rubra. 

From  China.  Properly  a  biennial  plant,  but,  like  the 
White  species,  usually  cultivated  as  an  annual.  It  is  distin 
guished  from  the  last  named  by  its  color ;  the  whole  plant 
being  stained  or  tinted  with  purplish  red.  In  the  size  and 
color  of  the  seeds,  and  general  habit  of  the  plant,  there  are 
no  marks  of  distinction,  when  compared  with  the  White. 

Propagation  and  Cultivation.  —  All  of  the  species  are 
easily  grown  from  seeds ;  which  may  be  sown  in  a  hot-bed  in 
March,  or  in  the  open  ground  in  May.  They  take  root 
readily  when  transplanted ;  and  may  be  grown  in  rows  like 
the  taller  descriptions  of  pease,  or  in  hills  like  running  beans. 
Wherever  grown,  they  require  a  trellis,  or  some  kind  of  sup 
port  ;  otherwise  the  plants  will  twist  themselves  about  other 
plants,  or  whatever  objects  may  be  contiguous.  All  are  com 
paratively  tender,  and  thrive  best,  and  yield  the  most  produce, 
in  the  summer  months. 

Use.  —  The  leaves,  which  are  put  forth  in  great  profusion, 
are  used  in  the  form  of  Spinach.  The  juice  of  the  fruit 
affords  a  beautiful  but  not  permanent  purple  color. 


COMMON  NETTLE. 

Large  Stinging  Nettle.     Urtica  dioica. 

'  The  Common  Nettle  is  a  hardy,  herbaceous  perennial, 
growing  naturally  and  abundantly  by  waysides  and  in  waste 
places,  "  but  is  seldom  seen  where  the  hand  of  man  has  not 
been  at  work ;  and  may,  therefore,  be  considered  a  sort  of 
domestic  plant."  It  has  an  erect,  branching,  four-sided  stem, 
from  three  to  five  feet  in  height ;  the  leaves  are  opposite, 
heart-shaped  at  the  base,  toothed  on  the  borders,  and  thickly 


294  SPINACEOUS    PLANTS. 

set  with  small,  stinging,  hair-like  bristles ;  the  flowers  are 
produced  in  July  and  August,  and  are  small,  green,  and  with 
out  beauty ;  the  seeds  are  very  small,  and  are  produced  in 
great  abundance,  —  a  single  plant  sometimes  yielding  nearly 
a  hundred  thousand. 

Propagation  and  Culture.  —  The  Nettle  will  thrive  in 
almost  any  soil  or  situation.  Though  it  may  be  propagated 
from  seeds,  it  is  generally  increased  by  a  division  of  the  roots, 
which  may  be  made  in  spring  or  autumn.  These  should  be 
set  in  rows  two  feet  apart,  and  a  foot  apart  in  the  rows. 

Use.  —  "  Early  in  April,  the  tops  will  be  found  to  have  pushed 
three  or  four  inches,  furnished  with  tender  leaves.  In  Scot 
land,  Poland,  and  Germany,  these  are  gathered,  as  a  pot-herb 
for  soups  or  for  dishes,  like  Spinach  ;  and  their  peculiar  flavor 
is  by  many  much  esteemed.  No  plant  is  better  adapted  for 
forcing  ;  and,  in  winter  or  spring,  it  may  be  made  to  form  an 
excellent  substitute  for  Cabbage,  Coleworts,  or  Spinach.  Col 
lect  the  creeping  roots,  and  plant  them  either  on  a  hot-bed 
or  in  pots  to  be  placed  in  the  forcing-house,  and  they  will 
soon  send  up  an  abundance  of  tender  tops  :  these,  if  desired, 
may  be  blanched  by  covering  with  other  pots.  If  planted 
close  to  a  flue  in  the  vinery,  they  will  produce  excellent  nettle- 
kale  or  nettle -spinach  in  January  and  February." 

Lawson  states  that  "  the  common  Nettle  has  long  been 
known  as  affording  a  large  proportion  of  fibre,  which  has  not 
only  been  made  into  ropes  and  cordage,  but  also  into  sewing- 
thread,  and  beautiful,  white,  linen-like  cloth  of  very  superior 
quality.  It  does  not,  however,  appear  that  its  cultivation  for 
this  purpose  has  ever  been  fairly  attempted.  The  fibre  is 
easily  separated  from  other  parts  of  the  stalk,  without  their 
undergoing  the  processes  of  watering  and  bleaching ;  although, 
by  such,  the  labor  necessary  for  that  purpose  is  considerably 
lessened.  Like  those  of  many  other  common  plants,  the  su 
perior  merits  of  this  generally  accounted  troublesome  weed 
have  hitherto  been  much  overlooked." 


NEW-ZEALAND    SPINACH.  295 


NEW-ZEALAND  SPINACH.    Loud. 

Tetragonia  expansa. 

This  plant,  botanically  considered,  is  quite  distinct  from  the 
common  garden  Spinach ;  varying  essentially  in  its  foliage, 
flowers,  seeds,  and  general  habit. 

It  is  a  hardy  annual.  The  leaves  are  of  a  fine  green  color, 
large  and  broad,  and  remarkably  thick  and  fleshy ;  the 
branches  are  numerous,  round,  succulent,  pale-green,  thick 
and  strong,  —  the  stalks  recline  upon  the  ground  for  a  large 
proportion  of  their  length,  but  are  erect  at  the  extremities  ; 
the  flowers  are  produced  in  the  axils  of  the  leaves,  are  small, 
green,  and,  except  that  they  show  their  yellow  anthers  when 
they  expand,  are  quite  inconspicuous ;  the  fruit  is  of  a  dingy- 
brown  color,  three-eighths  of  an  inch  deep,  three- eighths  of 
an  inch  in  diameter  at  the  top  or  broadest  part,  hard  and 
wood-like  in  texture,  rude  in  form,  but  somewhat  urn-shaped, 
with  four  or  five  horn-like  points  at  the  top.  Three  hundred 
and  twenty-five  of  these  fruits  are  contained  in  an  ounce  ;  and 
they  are  generally  sold  and  recognized  as  the  seeds.  They 
are,  however,  really  the  fruit ;  six  or  eight  of  the  true  seeds 
being  contained  in  each.  They  retain  their  germinative 
powers  five  years. 

Propagation  and  Culture.  —  It  is  always  raised  from  seed, 
which  may  be  sown  in  the  open  ground  from  April  to  July. 
Select  a  rich,  moist  soil,  pulverize  it  well,  and  rake  the  sur 
face  smooth.  Make  the  drills  three  feet  apart,  and  an  inch 
and  a  half  or* two  inches  deep ;  and  sow  the  seed  thinly,  or  so 
as  to  secure  a  plant  for  each  foot  of  row.  In  five  or  six 
weeks  from  the  planting,  the  branches  will  have  grown  suffi 
ciently  to  allow  the  gathering  of  the  leaves  for  use.  If  the 
season  should  be  very  dry,  the  plants  will  require  watering. 
They  grow  vigorously,  and,  in  good  soil,  will  extend,  before 
the  end  of  the  season,  three  feet  in  each  direction. 


£96  SPINACEOUS    PLANTS. 

Gathering.  —  "  The  young  leaves  must  be  pinched  or  cut 
from  the  branches  ;  taking  care  not  to  injure  the  ends,  or  lead 
ing  shoots.  These  shoots,  with  the  smaller  ones  that  will 
spring  out  of  the  stalks  at  the  points  where  the  leaves  have 
been  gathered,  will  produce  a  supply  until  a  late  period  in 
the  season ;  for  the  plants  are  sufficiently  hardy  to  withstand 
the  effects  of  light  frosts  without  essential  injury. 

"  Its  superiority  over  the  Common  Spinach  consists  in  the 
fact,  that  it  grows  luxuriantly,  and  produces  leaves  of  the  great 
est  succulency,  in  the  hottest  weather." 

Anderson,  one  of  its  first  cultivators,  had  but  nine  plants, 
which  furnished  a  gathering  for  the  table  every  other  day 
from  the  middle  of  June.  A  bed  of  a  dozen  healthy  plants 
will  afford  a  daily  supply  for  the  table  of  a  large  family. 

Seed.  —  To  raise  seed,  leave  two  or  three  plants  in  the 
poorest  soil  of  the  garden,  without  cutting  the  leaves.  The 
seeds  will  ripen  successively,  and  should  be  gathered  as  they 
mature. 

Use.  —  It  is  cooked  and  served  in  the  same  manner  as  Com 
mon  Spinach. 

There  are  no  described  varieties. 


ORACH. 

Arrach.  French  Spinach.  Mountain  Spinach.  Atriplex  hortensis. 
Orach  is  a  hardy,  annual  plant,  with  an  erect,  branching 
stem,  varying  in  height  from  two  to  four  feet,  according  to 
the  variety.  The  leaves  are  variously  shaped,  tut  somewhat 
oblong,  comparatively  thin  in  texture,  and  slightly  acid  to  the 
taste ;  the  flowers  are  small  and  obscure,  greenish  or  red 
dish,  corresponding  in  a  degree  with  the  color  of  the  foliage 
of  the  plant;  the  seeds  are  small,  black,  and  surrounded 
with  a  thin,  pale-yellow  membrane,  —  they  retain  their  vitality 
three  years. 


ORACH.  £97 

Soil  and  Culture. —  It  is  raised  from  seed  sown  annually. 
As  its  excellence  depends  on  the  size  and  succulent  character 
of  the  leaves,  Orach  is  always  best  when  grown  in  a  rich, 
deep,  and  moist  soil.  The  first  sowing  may  be  made  as  soon 
in  spring  as  the  ground  is  in  proper  condition  ;  afterwards,  for 
a  succession,  sowings  may  be  made,  at  intervals  of  two  weeks, 
until  June. 

When  the  ground  has  been  thoroughly  dug  over,  and  the 
surface  made  fine  and  smooth,  sow  the  seed  in  drills  eighteen 
inches  or  two  feet  apart,  and  cover  three-fourths  of  an  inch 
deep.  When  the  young  plants  are  two  or  three  inches  high, 
thin  them  to  ten  or  twelve  inches  apart,  and  cultivate  in  the 
usual  manner.  Orach  is  sometimes  transplanted,  but  gene 
rally  succeeds  best  when  sown  where  the  plants  are  to  remain. 
In  dry,  arid  soil,  it  is  comparatively  worthless. 

To  raise  Seed.  —  Leave  a  few  of  the  best  plants  without 
cutting,  and  they  will  afford  a  plentiful  supply  of  seeds  in 
September. 

Use.  —  Orach  is  rarely  found  in  the  vegetable  gardens  of 
this  country.  The  leaves  have  a  pleasant,  slightly  acid  taste, 
and,  with  the  tender  stalks,  are  used  boiled  in  the  same  man 
ner  as  Spinach  or  Sorrel,  and  are  often  mixed  with  the  latter 
to  reduce  the  acidity.  "  The  stalks  are  good  only  while  the 
plants  are  young  ;  but  the  larger  leaves  may  be  picked  off  in 
succession  throughout  the  season,  leaving  the  stalks  and 
smaller  leaves  untouched,  by  which  the  latter  will  increase  in 
size.  The  Orach  thus  procured  is  very  tender,  and  much 
esteemed." 

A  few  plants  will  afford  an  abundant  supply. 

Varieties.  — 

GREEN  ORACH.      Trans. 
Dark-green  Orach.     Deep-green  Orach.    Mill. 

The  leaves  of  this  variety  are  of  a  dark,  grass-green  color, 
broad,  much  wrinkled,  slightly  toothed,  and  bluntly  pointed ; 

38 


298  SPINACEOUS    PLANTS. 

the  stalk  of  the  plant  and  the  leaf- stems  are  strong  and 
sturdy,  and  of  the  same  color  as  the  leaves.  It  is  the  lowest 
growing  of  all  the  varieties. 

LURID  ORACH.     Trans. 

Pale-red  Orach. 

Leaves  pale-purple,  tinged  with  dark-green,  —  the  under 
surface  light-purple,  with  green  veins,  slightly  wrinkled,  ter 
minating  rather  pointedly,  and  toothed  on  the  borders  only 
toward  the  base,  which  forms  two  acute  angles  ;  the  stalk  of 
the  plant  and  the  stems  of  the  leaves  are  bright-red,  slightly 
streaked  with  white  between  the  furrows,  —  height  three  feet 
and  upwards. 

PURPLE  ORACH.     Trans. 
Dark-purple  Orach. 

Plant  from  three  to  four  feet  in  height ;  leaves  dull,  dark- 
purple,  more  wrinkled  and  more  deeply  toothed  than  those 
of  any  other  variety.  They  terminate  somewhat  obtusely, 
and  form  two  acute  angles  at  the  base.  The  stalk  of  the 
plant  and  the  steins  of  the  leaves  are  deep-red,  and  slightly 
furrowed.  The  leaves  change  to  green  when  boiled. 

RED  ORACH.     Trans. 
Dark-red  Orach.     Bon  Jardinier. 

Leaves  oblong -heart -shaped,  somewhat  wrinkled,  and 
slightly  toothed  on  the  margin  :  the  upper  surface  is  very 
dark,  inclining  to  a  dingy  purple ;  the  under  surface  is  of  a 
much  brighter  color.  The  stems  are  deep-red  and  slightly 
furrowed ;  height  three  feet  and  upwards. 

This  is  an  earlier  but  a  less  vigorous  sort  than  the  White. 
The  leaves  of  this  variety,  as  also  those  of  most  of  the  colored 
sorts,  change  to  green  in  boiling. 


PATIENCE.  299 

RED-STALKED  GREEN  ORACH.      Trans. 

Leaves  dark-green,  tinged  with  dull-brown,  much,  wrinkled, 
toothed,  somewhat  curled,  terminating  rather  obtusely,  and 
forming  two  acute  angles  at  the  base  ;  the  stalk  and  the 
stems  of  the  leaves  are  deep-red,  and  slightly  furrowed ; 
the  veins  are  very  prominent.  It  is  of  tall  growth. 

RED-STALKED  WHITE  ORACH.     Trans. 

Purple-bordered  Green  Orach.    Miller. 

Leaves  somewhat  heart-shaped,  of  a  yellowish-green, 
tinged  with  brown.  Their  margin  is  stained  with  purple, 
and  a  little  dentated  or  toothed  in  some  cases,  but  not  in  all. 
The  stalk  and  the  stems  of  the  leaves  are  of  a  palish-red, 
and  are  slightly  furrowed,  as  well  as  streaked  with  pale- 
white  between  the  furrows.  The  plant  is  of  dwarfish  growth. 

WHITE  ORACH.     Trans. 

Pale-green  Orache.  Neill.  White  French  Spinach.  Yellow  Orach. 
Leaves  pale-green  or  yellowish-green,  much  wrinkled, 
with  long,  tapering  points,  strongly  cut  in  the  form  of  teeth 
towards  the  base,  which  forms  two  acute  angles ;  the  stalk 
of  the  plant  and  the  stems  of  the  leaves  are  of  the  same 
color  as  the  foliage.  It  is  comparatively  of  low  growth. 


PATIENCE. 

Herb  Patience.     Patience  Dock.     Garden  Patience.     Rumex  patientia. 

This  plant  is  a  native  of  the  south  of  Europe.  It  is  a 
hardy  perennial,  and,  when  fully  grown,  from  four  to  five  feet 
in  height.  The  leaves  are  large,  long,  broad,  pointed  ;  the 


300  SPINACEOUS    PLANTS. 

leaf-stems  are  red ;  the  flowers  are  numerous,  small,  axillary, 
and  of  a  whitish-green  color,  —  they  are  put  forth  in  June  and 
July,  and  the  seeds  ripen  in  August.  The  latter  are  triangu 
lar,  of  a  pale-brownish  color,  and  will  keep  three  years. 

Soil  and  Cultivation.  —  "  The  plant  will  grow  well  in 
almost  any  soil,  but  best  in  one  that  is  rich  and  rather  moist. 
It  may  easily  be  raised  from  seed  sown  in  spring,  in  drills 
eighteen  inches  asunder ;  afterwards  thinning  out  the  young 
plants  to  a  foot  apart  in  the  rows.  It  may  also  be  sown 
broadcast  in  a  seed-bed,  and  planted  out ;  or  the  roots  may 
be  divided,  and  set  at  the  above  distances. 

"  The  plants  should  not  be  allowed  to  run  up  to  flower,  but 
should  be  cut  over  several  times  in  the  course  of  the  season, 
to  induce  them  to  throw  out  young  leaves  in  succession,  and  to 
prevent  seed  from  being  ripened,  and  scattered  about  in  all 
directions ;  for,  when  this  takes  place,  the  plant  becomes  a 
troublesome  weed."  —  Tliomp. 

It  is  perfectly  hardy,  and,  if  cut  over  regularly,  will  conti 
nue  healthy  and  productive  for  several  years.  In  the  vicinity 
of  gardens  where  it  has  been  cultivated,  it  is  frequently  found 
growing  spontaneously. 

Use.  —  "  The  leaves  were  formerly  much  used  as  Spinach  ; 
and  are  still  eaten  in  some  parts  of  France,  where  they  are 
also  employed  in  the  early  part  of  the  season  as  a  substitute 
for  Sorrel ;  being  produced  several  days  sooner  than  the 
leaves  of  that  plant."  —  Tliomp. 

Its  present  neglect  may  arise  from  a  want  of  the  knowledge 
of  the  proper  method  of  using  it.  The  leaves  are  put  forth 
quite  early  in  spring.  They  should  be  cut  while  they  are 
young  and  tender,  and  about  a  fourth  part  of  Common  Sorrel 
mixed  with  them.  In  this  way,  Patience  Dock  is  much  used 
in  Sweden,  and  may  be  recommended  as  forming  an  excellent 
spinach  dish. 


QUINOA.  301 


QUINOA   (WHITE).    Law. 
White-seeded  Quinoa.      Goose-foot.      Chenopodium  quinoa. 

An  annual  plant  from  Mexico  or  Peru.  Its  stem  is  five  or 
six  feet  in  height,  erect  and  branching ;  the  leaves  are  trian 
gular,  obtusely  toothed  on  the  borders,  pale-green,  mealy 
while  young,  and  comparatively  smooth  when  old  ;  flowers 
whitish,  very  small,  produced  in  compact  clusters ;  seeds 
small,  yellowish-white,  round,  a  little  flattened,  about  a  line 
in  diameter,  and,  on  a  cursory  glance,  might  be  mistaken  for 
those  of  millet ;  they  retain  their  vegetative  powers  three 
years ;  about  twelve  thousand  are  contained  in  an  ounce. 

Sowing  and  Cultivation.  —  It  is  propagated  from  seeds 
which  are  sown  in  April  or  May,  in  shallow  drills  three  feet 
apart.  As  the  seedlings  increase  in  size,  they  are  gradually 
thinned  to  a  foot  apart  in  the  rows.  The  seeds  ripen  in 
September.  In  good  soil,  the  plants  grow  vigorously,  and 
produce  seeds  and  foliage  in  great  abundance. 

Use.  —  The  leaves  are  used  as  Spinach  or  Sorrel,  or  as 
greens.  In  some  places,  the  seeds  are  employed  as  a  substi 
tute  for  corn  or  wheat  in  the  making  of  bread,  and  are  also 
raised  for  feeding  poultry. 

Varieties.  — 

BLACK-SEEDED  -  QUINOA. 

The  stalks  of  this  variety  are  more  slender,  and  the  leaves 
smaller,  than  those  of  the  White-seeded.  The  plant  is  also 
stained  with  brownish-red  in  all  its  parts.  Seeds  small, 
grayish -black. 

It  is  sown,  and  in  all  respects  treated,  like  the  White.  The 
seeds  and  leaves  are  used  in  the  same  manner. 


302  SPINACEOUS    PLANTS. 


KED-SEEDED  QUINOA.     Law. 
Chenopodium  sp. 

This  variety,  or  perhaps,  more  properly,  species,  is  quite 
distinct  from  the  White-seeded.  It  grows  to  the  height  of 
six  or  eight  feet,  and  even  more,  with  numerous  long,  spread 
ing  branches.  The  leaves  are  more  succulent  than  those  of 
the  last  named,  and  are  produced  in  greater  abundance. 
When  sown  at  the  same  time,  it  ripens  its  seeds  nearly  a 
month  later. 

Its  foliage  and  seeds  are  used  for  the  same  purposes  as  the 
White.  Sow  in  rows  three  feet  apart,  and  thin  to  fifteen 
inches  in  the  rows. 


SEA-BEET.     Trans. 
Beta  maritima. 

The  Sea-beet  is  a  hardy,  perennial  plant.  The  roots  are 
not  eaten ;  but  the  leaves,  for  which  it  is  cultivated,  are  an 
excellent  substitute  for  Spinach,  and  are  even  preferred  by 
many  to  that  delicate  vegetable.  If  planted  in  good  soil,  it 
will  continue  to  supply  the  table  with  leaves  for  many  years. 
The  readiest  method  of  increasing  the  plants  is  by  seeds  ;  but 
they  may  be  multiplied  to  a  small  extent  by  dividing  the  roots. 

The  early-produced  leaves  are  the  best,  and  these  are  fit 
for  use  from  May  until  the  plants  begin  to  run  to  flower ;  but 
they  may  be  continued  in  perfection  through  the  whole  sum 
mer  and  autumn  by  cutting  off  the  flower-stems  as  they  arise, 
and  thus  preventing  the  blossoming. 

There  are  two  varieties  :  — 

ENGLISH  SEA-BEET. 

The  English  Sea-beet  is  a  dwarfish,  spreading  or  trailing 
plant,  with  numerous  angular,  leafy  branches.  The  lower 


SHEPHERD'S  PURSE.  303 

leaves  are  ovate,  three  or  four  inches  in  length,  dark-green, 
waved  on  the  margin,  and  of  thick,  fleshy  texture  ;  the  upper 
leaves  are  smaller,  and  nearly  sessile. 

Sow  in  April  or  May,  in  rows  sixteen  or  eighteen  inches 
apart,  and  an  inch  in  depth ;  thin  to  twelve  inches  in  the 
rows.  The  leaves  should  not  be  cut  from  seedling  plants 
during  the  first  season,  or  until  the  roots  are  well  esta 
blished. 

IRISH  SEA-BEET. 

This  differs  from  the  preceding  variety  in  the  greater  size 
of  its  leaves,  which  are  also  of  a  paler  green  :  the  stems  are 
not  so  numerous,  and  it  appears  to  be  earlier  in  running  to 
flower.  The  external  differences  are,  however,  trifling  ;  but 
the  flavor  of  this,  when  dressed,  is  far  superior  to  that  of  the 
last  named. 

It  requires  the  same  treatment  in  cultivation  as  the  English 
Sea-beet. 


SHEPHERD'S  PURSE. 

Thlaspi  Bursa  pastoris. 

A  hardy,  annual  plant,  growing  naturally  and  abundantly 
about  gardens,  roadsides,  and  in  waste  places.  The  root- 
leaves  spread  out  from  a  common  centre,  are  somewhat 
recumbent,  pinnatifid  -  toothed,  and,  in  good  soil,  attain  a 
length  of  eight  or  ten  inches  ;  the  stem-leaves  are  oval, 
arrow-shaped  at  the  base,  and  rest  closely  upon  the  stalk. 
When  in  blossom,  the  plant  is  from  twelve  to  fifteen  inches  in 
height;  the  flowers  are  small,  white,  and  four-petaled ;  the 
seeds  are  small,  of  a  reddish-brown  color,  and  retain  their 
vitality  five  years. 

Propagation  and  Cultivation.  —  It  is  easily  raised  from 
seed,  which  should  be  sown  in  May,  where  the  plants  are  to 


304  SPINACEOUS    PLANTS. 

remain.  Sow  in  shallow  drills  twelve  or  fourteen  inches 
apart,  and  cover  with  fine  mould.  Thin  the  young  plants  to 
four  inches  asunder,  and  treat  the  growing  crop  in  the  usual 
manner  during  the  summer.  Late  in  autumn,  cover  the  bed 
with  coarse  stable-litter,  and  remove  it  the  last  of  February. 
In  March  and  April,  the  plants  will  be  ready  for  the  table. 

Use.  —  It  is  used  in  the  manner  of'  Spinach.  "  When 
boiled,  the  taste  approaches  that  of  the  Cabbage,  but  is  softer 
and  milder.  The  plant  varies  wonderfully  in  size,  and  succu 
lence  of  leaves,  according  to  the'  nature  and  state  of  the  soil 
where  it  grows.  Those  from  the  gardens  and  highly  culti 
vated  spots  near  Philadelphia  come  to  a  remarkable  size,  and 
succulence  of  leaf.  It  may  be  easily  bleached  by  the  common 
method ;  and,  in  that  state,  would  be  a  valuable  addition  to 
our  list  of  delicate  culinary  vegetables." 

In  April  and  May  it  may  be  gathered,  growing  spontane 
ously  about  cultivated  lands ;  and,  though  not  so  excellent  as 
the  cultivated  plants,  will  yet  be  found  of  good  quality. 


SORREL. 

Rumex.  sp.  et  var. 

Sorrel  is  a  hardy  perennial.  The  species,  as  well  as  varie 
ties,  differ  to  a  considerable  extent  in  height  and  general 
habit ;  yet  their  uses  and  culture  are  nearly  alike. 

Soil  and  Cultivation.  —  All  of  the  sorts  thrive  best  in  rich, 
moist  soil ;  but  may  be  grown  in  almost  any  soil  or  situation. 
The  seeds  are  sown  in  April  or  May,  in  drills  fifteen  or 
eighteen  inches  apart,  and  covered  half  an  inch  in  depth. 
The  young  plants  should  be  thinned  to  twelve  inches  apart ; 
and,  in  July  and  August,  the  leaves  will  be  sufficiently  large 
for  gathering. 

The  varieties  are  propagated  by  dividing  the  roots  in  April 
or  May  ;  and  this  method  must  be  adopted  in  propagating  the 


SORREL.  305 

dioecious  kinds,  when  male  plants  are  required.  "  The  best 
plants,  however,  are  obtained  from  seed;  but  the  varieties, 
when  sown,  are  liable  to  return  to  their  original  type.  All 
the  care  necessary  is  to  hoe  the  ground  between  the  rows, 
when  needed  to  fork  it  over  in  spring  and  autumn,  and  to 
take  up  the  plants,  divide  and  reset  them  every  three  or 
four  years,  or  less  frequently,  if  they  are  growing  vigorously 
and  produce  full-sized  leaves." 

All  of  the  sorts,  whether  produced  from  seeds  or  by  parting 
the  roots,  will  send  up  a  flower-stalk  in  summer  ;  and  this  it 
is  necessary  to  cut  out  when  first  developed,  in  order  to  ren 
der  the  leaves  larger  and  more  tender. 

The  plants  will  require  no  special  protection  or  care  during 
the  winter ;  though  a  slight  covering  of  strawy,  stable  litter 
may  be  applied  after  the  forking-over  of  the  bed  in  the 
autumn,  just  before  the  closing-up  of  the  ground. 

Use.  —  It  enters  into  most  of  the  soups  and  sauces  for 
which  French  cookery  is  so  famed,  and  they  preserve  it  in 
quantities  for  winter  use.  It  forms  as  prominent  an  article 
in  the  markets  of  Paris  as  does  Spinach  in  those  of  this 
country ;  and  it  has  been  asserted,  that,  amongst  all  the  recent 
additions  to  our  list  of  esculent  plants,  "we  have  not  one 
so  wholesome,  so  easy  of  cultivation,  or  one  that  would 
add  so  much  to  the  sanitary  condition  of  the  community, 
particularly  of  that  class  who  live  much  upon  salt  pro 
visions." 

The  species  and  varieties  are  as  follow :  — 

ALPINE  SORREL. 
Oseille  des  Neiges.  Vil.     Rumex  nivalis. 

A  new,  perennial  species,  found  upon  the  Alps,  near  the 
line  of  perpetual  snow.  The  root-leaves  are  somewhat  heart- 
shaped,  thick,  and  fleshy ;  stem  simple,  with  verticillate 
branches  ;  flower  dioecious. 

39 


306  SPINACEOUS    PLANTS. 

It  is  one  of  the  earliest  as  well  as  the  hardiest  of  the  spe 
cies,  propagates  more  readily  than  Alpine  plants  in  general, 
and  is  said  to  compare  favorably  in  quality  with  the  Mountain 
Sorrel  or  Patience  Dock. 


COMMON  SORREL. 
R.  acetosa. 

This  is  a  hardy  perennial,  and,  when  fully  grown,  is  about 
two  feet  in  height.  The  flowers  —  which  are  small,  very 
numerous,  and  of  a  reddish  color  — •  are  dioecious,  the  fertile 
and  barren  blossoms  being  produced  on  separate  plants  ;  the 
seeds  are  small,  triangular,  smooth,  of  a  brownish  color,  and 
retain  their  germinative  properties  two  years.  An  ounce 
contains  nearly  thirty  thousand  seeds. 

Of  the  Common  Sorrel,  there  are  five  varieties,  as  follow  :  — 

BELLEVILLE  SORREL. 
Broad-leaved.     Oseille  Large  de  Belleville.  Vil. 

Leaves  ten  or  twelve  inches  long  by  six  inches  in  diameter  ; 
leaf-stems  red  at  the  base.  Compared  with  the  Common 
Garden  Sorrel,  the  leaves  are  larger  and  less  acid. 

The  variety  is  considered  much  superior  to  the  last-named 
sort,  and  is  the  kind  usually  grown  by  market-gardeners  in 
the  vicinity  of  Paris. 

It  should  be  planted  in  rows  eighteen  inches  apart,  and  the 
plants  thinned  to  a  foot  apart  in  the  rows. 

BLISTERED-LEAF  SORREL.     Trans. 

Radical  leaves  nine  inches  long,  four  inches  wide,  oval- 
hastate  or  halberd- shaped,  growing  on  long  footstalks.  The 
upper  leaves  are  more  blistered  than  those  attached  to  the 
root;  the  flower-stems  are  short.  The  principal  difference 


SORREL.  307 

between  this  variety  and  the  Common,  or  Broad-leaved,  con 
sists  in  its  blistered  foliage. 

It  is  slow  in  the  development  of  its  flower-stem,  and  conse 
quently  remains  longer  in  season  for  use.  The  leaves  are 
only  slightly  acid  in  comparison  with  those  of  the  Common 
Sorrel.  It  is  a  perennial,  and  must  be  increased  by  a  division 
of  its  roots ;  for  being  only  a  variety,  and  not  permanently 
established,  seedlings  from  it  frequently  return  to  the  Belle 
ville,  from  whence  it  sprung. 

FERVENT'S  NEW  LARGE  SORREL. 
Oseille  de  Fervent.    Vil. 

An  excellent  sort,  with  large,  yellowish-green,  blistered 
leaves  and  red  leaf-stems.  It  is  comparatively  hardy,  puts 
forth  its  leaves  early,  and  produces  abundantly. 

The  rows  should  be  eighteen  inches  apart. 

GREEN  OR  COMMON  GARDEN  SORREL. 

Root-leaves  large,  halberd-shaped,  and  supported  on  stems 
six  inches  in  length.  The  upper  leaves  are  small,  narrow, 
sessile,  and  clasping.  A  hardy  sort ;  but,  on  account  of  its 
greater  acidity,  not  so  highly  esteemed  as  the  Belleville. 

Sow  in  rows  fifteen  inches  apart,  and  thin  to  eight  or  ten 
inches  in  the  rows. 


SARCELLE  BLOND  SORREL. 
Blond  de  Sarcelle.    Vil. 

This  is  a  sub-variety  of  the  Belleville,  with  longer  and  nar 
rower  leaves  and  paler  leaf-stems.  It  puts  forth  its  leaves 
earlier  in  the  season  than  the  Common  Sorrel,  and  is  of  ex 
cellent  quality.  The  seed  rarely  produces  the  variety  in  its 
purity,  and  it  is  generally  propagated  by  dividing  the  roots. 


308  SPINACEOUS    PLANTS. 

ROUND-LEAVED  OR  FRENCH  SORREL.     Thomp. 
Roman  Sorrel.     Oseille  rond.   Vil.     R.  scutatus. 

This  is  a  hardy  perennial,  a  native  of  France  and  Switzer 
land.  Its  stem  is  trailing,  and  from  twelve  to  eighteen  inches 
in  height  or  length ;  the  leaves  vary  in  form,  but  are  usually 
roundish-heart-shaped  or  halberd- shaped,  smooth,  glaucous, 
and  entire  on  the  borders;  the  flowers  are  hermaphrodite, 
yellowish  ;  the  leaves  are  more  acid  than  those  of  the  varie 
ties  of  the  preceding  species,  and  for  this  reason  are  preferred 
by  many. 

The  variety  is  hardy  and  productive,  but  not  much  culti 
vated. 

It  requires  eighteen  inches'  space  between  the  rows,  and  a 
foot  in  the  rows.  There  is  but  one  variety. 

MOUNTAIN  SORREL. 
Oseille  verge.  Vil.     R.  montanus. 

The  leaves  of  this  variety  are  large,  oblong,  of  thin  texture, 
and  of  a  pale-green  color ;  the  root-leaves  are  numerous, 
about  nine  inches  long  and  four  inches  wide,  slightly  blistered. 
It  is  later  than  the  Common  Garden  Sorrel  in  running  to 
flower;  and  is  generally  propagated  by  dividing  the  roots,  but 
may  also  be  raised  from  seeds.  The  leaves  are  remarkable  for 
their  acidity. 

This  is  the  Rumcx  montanus  of  modern  botanists,  though 
formerly  considered  as  a  variety  of  II.  acetosa. 

BLISTERED-LEAVED  MOUNTAIN  SORREL. 

This  variety  is  distinguished  from  the  Green  Mountain 
Sorrel  by  its  larger,  more  blistered,  and  thinner  leaves.  The 
leaf-stems  are  also  longer,  and,  as  well  as  the  nerves  and  the 
under  surface  of  the  leaf,  finely  spotted  with  red.  It  starts 
early  in  spring,  and  is  slow  in  running  up  to  flower. 


SPINACH.  309 

GREEN  MOUNTAIN  SORREL. 

This  is  an  improved  variety  of  the  Mountain  Sorrel,  and 
preferable  to  any  other,  from  the  greater  size  and  abundance 
of  its  leaves,  which  possess  much  acidity.  It  is  also  late  in 
running  to  flower. 

The  leaves  are  large,  numerous,  ovate-sagittate,  from  ten 
to  eleven  inches  long,  and  nearly  five  inches  in  width ;  the 
radical  leaves  are  slightly  blistered,  and  of  a  dark,  shining 
green  color.  It  can  only  be  propagated  by  dividing  the 
roots. 

The  plants  require  a  space  of  eighteen  inches  between  the 
rows,  and  a  foot  from  plant  to  plant  in  the  rows. 


SPINACH. 

Spinacia  oleracea. 

Spinach  is  a  hardy  annual,  of  Asiatic  origin.  When  in 
flower,  the  plant  is  from  two  to  three  feet  in  height ;  the  stem 
is  erect,  furrowed,  hollow,  and  branching ;  the  leaves  are 
smooth,  succulent,  and  oval-oblong  or  halberd-shaped,  —  the 
form  varying  in  the  different  varieties.  The  fertile  and  barren 
flowers  are  produced  on  separate  plants,  —  the  former  in  groups, 
close  to  the  stalk  at  every  joint ;  the  latter  in  long,  terminal 
bunches,  or  clusters.  The  seeds  vary  in  a  remarkable  degree 
in  their  form  and  general  appearance ;  those  of  some  of  the 
kinds  being  round  and  smooth,  while  others  are  angular  and 
prickly  :  they  retain  their  vitality  five  years.  An  ounce  con 
tains  nearly  twenty-four  hundred  of  the  prickly  seeds,  and 
about  twenty-seven  hundred  of  the  round  or  smooth. 

Soil  and  Cultivation.  —  Spinach  is  best  developed,  and  most 
tender  and  succulent,  when  grown  in  rich  soil.  For  the  win 
ter  sorts,  the  soil  can  hardly  be  made  too  rich. 


310  SPINACEOUS    PLANTS. 

It  is  always  raised  from  seeds,  which  are  sown  in  drills 
twelve  or  fourteen  inches  apart,  and  three-fourths  of  an  inch 
in  depth.  The  seeds  are  sometimes  sown  broadcast ;  but  the 
drill  method  is  preferable,  not  only  because  the  crop  can  be 
cultivated  with  greater  facility,  but  the  produce  is  more  con 
veniently  gathered.  For  a  succession,  a  few  seeds  of  the 
summer  varieties  may  be  sown,  at  intervals  of  a  fortnight, 
from  April  till  August. 

Taking  the  Crop.  — "  When  the  leaves  are  two  or  three 
inches  broad,  they  will  be  fit  for  gathering.  This  is  done 
either  by  cutting  them  up  with  a  knife  wholly  to  the  bottom, 
drawing  and  clearing  them  out  by  the  root,  or  only  cropping 
the  large  outer  leaves ;  the  root  and  heart  remaining  to  shoot 
out  again.  Either  method  can  be  adopted,  according  to  the 
season  or  other  circumstances."  —  Rogers. 

To  raise  Seed.  —  Spinach  seeds  abundantly ;  and  a  few  of 
the  fertile  plants,  with  one  or  two  of  the  infertile,  will  yield 
all  that  will  be  required  for  a  garden  of  ordinary  size.  Seeds 
of  the  winter  sorts  should  be  saved  from  autumn  sowings,  and 
from  plants  that  have  survived  the  winter. 

Use.  —  The  leaves  and  young  stems  are  the  only  parts  of 
the  plant  used.  They  are  often  boiled  and  served  alone  ;  and 
sometimes,  with  the  addition  of  sorrel-leaves,  are  used  in 
soups,  and  eaten  with  almost  every  description  of  meat. 
"  The  expressed  juice  is  often  employed  by  cooks  and  confec 
tioners  for  giving  a  green  color  to  made  dishes.  When  eaten 
freely,  it  is  mildly  laxative,  diuretic,  and  cooling.  Of  itself,  it 
affords  little  nourishment.  It  should  be  boiled  without  the 
addition  of  water,  beyond  what  hangs  to  the  leaves  in  rinsing 
them  ;  and,  when  cooked,  the  moisture  which  naturally  comes 
from  the  leaves  should  be  pressed  out  before  being  sent  to 
the  table.  The  young  leaves  were  at  one  period  used  as  a 
salad."  —  M'Int. 

Varieties.  — 


SPINACH. 

FLANDERS  SPINACH.     Trans. 

This  is  a  winter  Spinach,  and  is  considered  superior  to  the 
Prickly  or  Common  Winter  Spinach,  which  is  in  general  cul 
tivation  during  the  winter  season  in  our  gardens.  It  is  equally 
hardy,  perhaps  hardier. 

The  leaves  are  doubly  hastate  or  halberd  shaped,  and  some 
what  wrinkled  :  the  lower  ones  measure  from  twelve  to  four 
teen  inches  in  length,  and  from  six  to  eight  in  breadth.  They 
are  not  only  larger,  but  thicker  and  more  succulent,  than  those 
of  the  Prickly  Spinach.  The  whole  plant  grows  more  bushy, 
and  produces  a  greater  number  of  leaves  from  each  root ;  and 
it  is  sometimes  later  in  running  to  seed.  The  seeds  are  like 
those  of  the  Hound  or  Summer  Spinach,  but  larger :  they  are 
destitute  of  the  prickles  which  distinguish  the  seeds  of  the 
Common  Winter  Spinach. 

For  winter  use,  sow  at  the  time  directed  for  sowing  the 
Large  Prickly- seeded,  but  allow  more  space  between  the  rows 
than  for  that  variety ;  subsequent  culture,  and  treatment  during 
the  winter,  the  same  as  the  Prickly-seeded. 

LARGE  PRICKLY-SEEDED  SPINACH. 
Large  Winter  Spinach.  Epinard  d'Angleterre.  Vil. 
Leaves  comparatively  large,  rounded  at  the  ends,  thick  and 
succulent.  In  foliage  and  general  character,  it  is  similar  to 
some  of  the  round-seeded  varieties;  but  is  much  hardier, 
and  slower  in  running  to  seed.  It  is  commonly  known  as 
"  Winter  Spinach,"  and  principally  cultivated  for  use  dur 
ing  this  portion  of  the  year.  The  seeds  are  planted  towards 
the  last  of  August,  in  drills  a  foot  apart,  and  nearly  an  inch 
in  depth.  When  well  up,  the  plants  should  be  thinned  to 
four  or  five  inches  apart  in  the  drills ;  and,  if  the  weather  is 
favorable,  they  will  be  stocky  and  vigorous  at  the  approach 
of  severe  weather.  Before  the  closing-up  of  the  ground, 


SPINACEOUS    PLANTS. 

lay  strips  of  joist  or  other  like  material  between  the  rows, 
cover  all  over  with  clean  straw,  and  keep  the  bed  thus  pro 
tected  until  the  approach  of  spring  or  the  crop  has  been 
gathered  for  use. 

LETTUCE-LEAVED  SPINACH. 
Epinard  a  Feuille  de  Laitue.    Vil.     Epinard  Gaudry. 

Leaves  very  large,  on  short  stems,  rounded,  deep-green, 
with  a  bluish  tinge,  less  erect  than  those  of  the  other  varie 
ties,  often  blistered  on  the  surface,  and  of  thick  substance. 
It  is  neither  so  early  nor  so  hardy  as  some  others ;  but  it  is 
slow  in  the  development  of  its  flower-stalk,  and  there  are  few 
kinds  more  productive  or  of  better  quality.  The  seeds  are 
round  and  smooth.  For  a  succession,  a  sowing  should  be 
made  at  intervals  of  two  weeks. 

"A  variety  called  '  Gaudry,'  if  not  identical,  is  very  similar 
to  this." 

SORREL-LEAVED  SPINACH. 

Leaves  of  medium  size,  halberd-formed,  deep-green,  thick, 
and  fleshy.  A  hardy  and  productive  sort,  similar  to  the  Yel 
low  or  White  Sorrel-leaved,  but  differing  in  the  deeper  color 
of  its  stalks  and  leaves. 


SUMMER  OR  ROUND-LEAVED  SPINACH. 

Round  Dutch.     Epinard  de  Hollande.  Vil. 

Leaves  large,  thick,  and  fleshy,  rounded  at  the  ends,  and 
entire,  or  nearly  entire,  on  the  borders. 

This  variety  is  generally  grown  for  summer  use  ;  but  it  soon 
runs  to  seed,  particularly  in  warm  and  dry  weather.  Where 
a  constant  supply  is  required,  a  sowing  should  be  made  every 
fortnight,  commencing  as  early  in  spring  as  the  frost  leaves 
the  ground.  The  seeds  are  round  and  smooth.  Plants  from 


WILD    OR   PERENNIAL    SPINACH.  313 

the  first  sowing  will  be  ready  for  use  the  last  of  May  or 
early  in  June. 

In  Belgium  and  Germany,  a  sub-variety  is  cultivated,  with 
smaller  and  deeper-colored  foliage,  and  which  is  slower  in 
running  to  flower.  It  is  not,  however,  considered  preferable 
to  the  Common  Summer  or  Round-leaved. 


WINTER  OR  COMMON  PRICKLY  SPINACH. 

Epinard  ordinaire.    Vil. 

Leaves  seven  or  eight  inches  long,  halberd-shaped,  deep- 
green,  thin  in  texture,  and  nearly  erect  on  the  stalk  of  the 
plant ;  seeds  prickly. 

From  this  variety  most  of  the  improved  kinds  of  Prickly 
Spinach  have  been  obtained ;  and  the  Common  Winter  or 
Prickly- seeded  is  now  considered  scarcely  worthy  of  cultiva 
tion. 

YELLOW  SORREL-LEAVED  SPINACH. 
White  Sorrel-leaved  Spinach.     Blond  a  Feuille  d'Oseille.    Vil. 
The  leaves  of  this  variety  are  similar  in  form  and  appear 
ance  to  those  of  the  Garden  Sorrel.      They  are  of  medium 
size,  entire  on  the  border,  yellowish-white  at  the  base,  greener 
at  the  tips,  and  blistered  on  the  surface. 

New.  Represented  as  being  hardy,  productive,  slow  in  the 
development  of  its  flower-stalk,  and  of  good  quality. 


WILD  OR  PERENNIAL   SPINACH. 
Good  King  Henry.     Tola  Bona.     Goose-foot.     Blitum  Bonus  Henricus. 

A  hardy  perennial  plant,  indigenous  to  Great  Britain,  and 
naturalized  to  a  very  limited  extent  in  this  country.  Its  stem 
is  two  feet  and  a  half  in  height ;  the  leaves  are  arrow-shaped, 

40 


314  SPINACEOTJS    PLANTS. 

smooth,  deep-green,  undulated  on  the  borders,  and  mealy  on 
their  under  surface ;  the  flowers  are  numerous,  small,  green 
ish,  and  produced  in  compact  groups,  or  clusters ;  the  seeds 
are  small,  black,  and  kidney-shaped. 

Propagation  and  Culture.  — "  It  may  be  propagated  by 
seed  sown  in  April  or  May,  and  transplanted,  when  the 
plants  are  fit  to  handle,  into  a  nursery-bed.  In  August  or 
September,  they  should  be  again  transplanted  where  they  are 
to  remain,  setting  them  in  rows  a  foot  apart,  and  ten  inches 
asunder  in  the  rows,  in  ground  of  a  loamy  nature,  trenched 
to  the  depth  of  fifteen  or  eighteen  inches,  as  their  roots  pene 
trate  to  a  considerable  depth.  The  following  spring,  the 
leaves  are  fit  to  gather  for  use ;  and  should  be  picked  as  they 
advance,  taking  the  largest  first.  In  this  way,  a  bed  will 
continue  productive  for  several  years. 

"Being  a  hardy  perennial,  it  may  also  be  increased  by 
dividing  the  plant  into  pieces,  each  having  a  portion  of  the 
root  and  a  small  bit  of  the  crown,  whfch  is  thickly  set  with 
buds,  which  spring  freely  on  being  replanted. 

"  Most  of  the  species  of  this  genus,  both  indigenous  and 
exotic,  are  plants  of  easy  cultivation,  and  may  be  safely  used 
as  articles  of  food."  —  M'Int. 

Use.  —  The  same  as  Spinach. 


ALEXANDERS.  315 


CHAPTER  VII. 
SALAD     PLANTS. 

Alexanders.  Brook-lime.  Buckshorn  Plantain.  Burnet.  Caterpillar. 
Celery.  Celeriac,  or  Turnip-rooted  Celery.  Chervil.  Chiccory,  or 
Succory.  Corchorus.  Corn  Salad.  Cress,  or  Peppergrass.  Cuckoo 
Flower.  Dandelion.  Endive.  Horse-radish.  Lettuce.  Madras 
Radish.  Mallow,  Curled  -  leaf.  Mustard.  Nasturtium.  Garden 
Picridium.  Purslain.  Rape.  Roquette,  or  Rocket.  Samphire. 
Scurvy-grass.  Snails.  Sweet-scented  Chervil,  or  Sweet  Cicely. 
Tarragon.  Valeriana.  Water-cress.  Winter-cress,  or  Yellow  Rocket. 
Wood-sorrel.  Worms. 

ALEXANDERS. 

Alisanders.     Smyrnium  olusatrum. 

A  HARDY,  biennial  plant,  with  foliage  somewhat  resembling 
that  of  Celery.  Stem  three  to  four  feet  high,  much  branched ; 
radical  leaves  pale-green,  compound,  —  those  of  the  stem  sim 
ilar  in  form,  but  of  smaller  size.  The  branches  of  the  plant 
terminate  in  large  umbels,  or  spherical  bunches  of  yellowish 
flowers ;  which  are  succeeded  by  roundish  fruits,  each  of  which 
contains  two  crescent-shaped  seeds. 

Sowing  and  Culture.  —  It  thrives  best  in  light,  deep  loam ; 
and  is  raised  from  seed  sown  annually.  Make  the  drills  two 
and  a  half  or  three  feet  apart,  and  cover  the  seeds  an  inch 
deep.  When  the  plants  are  two  or  three  inches  high,  thin  to 
twelve  inches  apart ;  or  sow  a  few  seeds  in  a  nursery-bed, 
and  transplant. 

Blanching.  —  When  the  plants  are  well  advanced,  they 
should  be  gradually  earthed  up  about  the  stems  in  the  process 


316  SALAD    PLANTS. 

of  cultivation,  in  the  manner  of  blanching  Celery  or  Cardoons  ; 
like  which,  they  are  also  gathered  for  use,  and  preserved 
during  winter. 

To  raise  Seed.  —  Leave  a  few  plants  unblanched ;  protect 
with  stable-litter,  or  other  convenient  material,  during  winter ; 
and  they  will  flower,  and  produce  an  abundance  of  seeds,  the 
following  summer. 

Use.  —  It  was  formerly  much  cultivated  for  its  leaf- stalks  ; 
which,  after  being  blanched,  were  used  as  a  pot-herb  and  for 
salad.  They  have  a  pleasant,  aromatic  taste  and  odor ;  but 
the  plant  is  now  rarely  grown,  Celery  being  almost  universally 
preferred. 

PERFOLIATE  ALEXANDERS. 
Smyrnium  perfoliatum. 

A  hardy,  biennial  species,  from  Italy ;  stem  three  feet  in 
height,  grooved  or  furrowed,  hollow ;  leaves  many  times 
divided,  and  of  a  yellowish-green  color ;  flowers,  in  terminal 
bunches,  yellowish-white ;  seeds  black,  of  the  form  of  those 
of  the  common  species,  but  smaller. 

It  is  considered  superior  to  the  last  named,  as  it  not  only 
blanches  better,  but  is  more  crisp  and  tender,  and  not  so 
harsh-flavored. 


BROOK-LIME. 

American  Brook-lime.     Marsh  Speedwell.     Veronica  beccabunga. 

Brook-lime  is  a  native  of  this  country,  but  is  also  common 
to  Great  Britain.  It  is  a  hardy  perennial,  and  grows  naturally 
in  ditches,  and  streams  of  water,  but  is  rarely  cultivated. 
The  stem  is  from  ten  to  fifteen  inches  in  height,  thick, 
smooth,  and  succulent,  and  sends  out  roots  at  the  joints,  by 
which  the  plant  spreads  and  is  propagated ;  the  leaves  are 


BUCKSHORN  PLANTAIN.  317 

opposite,  oval,  smooth,  and  fleshy;  the  flowers  are  pro 
duced  in  long  bunches,  are  of  a  fine  blue  color,  and  stand 
upon  short  stems,  —  they  are  more  or  less  abundant  during 
most  of  the  summer,  and  are  followed  by  heart-shaped 
seed-vessels,  containing  small,  roundish  seeds. 

Cultivation. — It  may  be  propagated  by  dividing  the  roots, 
and  setting  the  plants  in  wet  localities,  according  to  their 
natural  habit.  It  will  thrive  well  when  grown  with  Water 
cress. 

Use.  —  The  whole  plant  is  used  as  a  salad,  in  the  same 
manner  and  for  the  same  purposes  as  Water-cress.  It  is  con 
sidered  an  excellent  anti- scorbutic. 


BUCKSHORN   PLANTAIN. 
Star  of  the  Earth.     Plantago  coronopus. 

A  hardy  annual,  indigenous  to  Great  Britain,  France,  and 
other  countries  of  Europe.  The  root-leaves  are  put  forth 
horizontally,  and  spread  regularly  about  a  common  centre 
somewhat  in  the  form  of  a  rosette  ;  the  flower- stem  is  leaf 
less,  branching,  and  from  eight  to  ten  inches  high ;  flowers 
yellow;  the  seeds  are  quite  small,  of  a  clear,  brown  color, 
and  retain  their  power  of  germination  three  years,  —  nearly 
two  hundred  and  thirty  thousand  are  contained  in  an 
ounce. 

Soil  and  Cultivation.  —  It  succeeds  best  in  a  soil  compara 
tively  light;  and  the  seed  should  be  sown  in  April.  Sow 
thinly,  broadcast,  or  in  shallow  drills  eight  inches  apart. 
When  the  plants  are  about  an  inch  high,  thin  them  to  three 
or  four  inches  apart. 

Use.  —  The  plant  is  cultivated  for  its  leaves,  which  are 
used  as  a  salad.  They  should  be  plucked  while  still  young 
and  tender,  or  when  about  half  grown. 


318  SALAD    PLANTS. 


BURNET.    Mill. 
Poterium  sanguisorba. 

Burnet  is  a  hardy,  perennial  plant,  indigenous  to  England, 
where  it  is  found  on  dry,  upland,  chalky  soils.  When  fully 
developed,  it  is  from  a  foot  and  a  half  to  two  feet  in  height. 
The  leaves  proceeding  directly  from  the  root  are  produced 
on  long  stems,  and  are  composed  of  from  eleven  to  fifteen 
smaller  leaves,  which  are  of  an  oval  form,  regularly  toothed, 
and  generally,  but  not  uniformly,  smooth.  The  branches, 
which  are  somewhat  numerous,  terminate  in  long,  slender 
stems,  each  of  which  produces  an  oval  or  roundish  bunch  of 
purplish-red,  fertile  and  infertile  flowers.  The  fertile  flowers 
produce  two  seeds  each,  which  ripen  in  August  or  Septem 
ber.  These  are  oblong,  four-sided,  of  a  yellowish  color,  and 
retain  their  vitality  two  years.  Thirty-five  hundred  are  con 
tained  in  an  ounce. 

Sowing  and  Culture.  —  The  plant  is  easily  propagated  by 
seeds,  which  may  be  sown  either  in  autumn  or  spring.  Sow 
in  drills  ten  inches  apart,  half  or  three-fourths  of  an  inch 
deep ;  and  thin,  while  the  plants  are  young,  to  six  or  eight 
inches  in  the  row.  If  the  seeds  are  allowed  to  scatter  from 
the  plants  in  autumn,  young  seedlings  will  come  up  plen 
tifully  in  the  following  spring,  and  may  be  transplanted  to 
the  distances  before  directed.  In  dry  soil,  the  plants  will 
continue  for  many  years  ;  requiring  no  further  care  than  to  be 
occasionally  hoed,  and  kept  free  from  weeds.  It  may  also 
be  propagated  by  dividing  the  roots ;  but,  as  it  is  easily  grown 
from  seeds,  this  method  is  not  generally  practised. 

Use.  - —  The  leaves  have  a  warm,  piquant  taste,  and,  when 
bruised,  resemble  cucumbers  in  odor.  They  are  sometimes 
used  as  salad,  and  occasionally  form  an  ingredient  in  soups. 
The  roots,  after  being  dried  and  pulverized,  are  employed  in 
cases  of  internal  hemorrhage. 


CATERPILLAR.  319 

It  is  very  little  used  in  this  country,  and  rarely  seen  in 
gardens. 

Varieties.  —  There  are  three  varieties ;  the  distinctions, 
however,  being  neither  permanent  nor  important. 

HAIRY-LEAVED  BURNET. 

Leaves  and  stems  comparatively  rough  or  hairy ;  in  other 
respects,  similar  to  the  Smooth-leaved.  Either  of  the  varie 
ties  may  be  propagated  by  dividing  the  roots. 

LARGE-SEEDED  BURNET. 

This,  like  the  others,  is  a  sub-variety,  and  probably  but  a 
seminal  variation. 

SMOOTH-LEAVED  BURNET. 

Leaves  and  stems  of  the  plant  comparatively  smooth, 
but  differing  in  no  other  particular  from  the  Hairy-leaved. 
Seeds  from  this  variety  would  probably  produce  plants 
answering  to  both  descriptions. 


CATERPILLAR. 

Chenille,  of  the  French.    Vil.     Scorpiurus. 

All  of  the  species  here  described  are  hardy,  annual  plants, 
with  creeping  or  recumbent  stems,  usually  about  two  feet  in 
length.  The  leaves  are  oblong,  entire  on  the  borders,  broad 
est  near  the  ends,  and  taper  towards  the  stem ;  the  flowers 
are  yellow,  and  quite  small ;  the  seeds  are  produced  in  cater 
pillar-like  pods,  and  retain  their  vitality  five  years. 

Cultivation.  —  The  seeds  may  be  planted  in  the  open  ground 
in  April  or  May ;  or  the  plants  may  be  started  in  a  hot-bed, 
and  set  out  after  settled  warm  weather.  The  rows  should  be 


3£0  SALAD    PLANTS. 

fifteen  inches  apart,  and  the  plants  twelve  or  fifteen  inches 
apart  in  the  rows  ;  or  the  plants  may  be  grown  in  hills  two 
feet  and  a  half  apart,  and  two  or  three  plants  allowed  to  a 
hill. 

Use.  —  No  part  of  the  plant  is  eatable ;  but  the  pods,  in 
their  green  state,  are  placed  upon  dishes  of  salads,  where  they 
so  nearly  resemble  certain  species  of  caterpillars  as  to  com 
pletely  deceive  the  uninitiated  or  inexperienced. 

Species. — The  species  cultivated  are  the  following ;  viz.:  — 

COMMON  CATERPILLAR. 
Chenille  grosse.  Vil.    Scorpiurus  vermiculata. 

Pod,  or  fruit,  comparatively  large.  The  interior  grooves,  or 
furrows,  are  indistinct,  or  quite  wanting  :  the  exterior  grooves 
are  ten  in  number,  and  well  defined.  Along  the  summit  of 
these  furrows  are  produced  numerous,  small,  pedicelled  tuber 
cles,  quite  similar  to  those  of  some  species  of  worms  or 
caterpillars ;  and  these  small  tufts,  in  connection  with  the 
brownish-green  color  and  peculiar  coiling  of  the  pods,  make 
the  resemblance  nearly  perfect,  especially  if  seen  from  a  short 
distance.  The  seeds  are  large,  oblong,  flattened  at  the  ends, 
and  of  a  yellowish  color.  A  well-developed  fruit  will  mea 
sure  about  three-eighths  of  an  inch  in  diameter ;  and,  when 
uncoiled,  nearly  an  inch  and  a  half  in  length. 

FURROWED  CATERPILLAR. 
Chenille  raye'e.  Vil.    Scorpiurus  sulcata. 

Fruit  rather  slender,  furrowed,  grayish-green  within  the 
furrows,  and  brown  along  the  summits.  Four  of  the  exte 
rior  furrows  are  surmounted  with  numerous  small,  obtuse,  or 
rounded  tubercles ;  and  the  pods  are  coiled  in  the  manner 
peculiar  to  the  class.  The  seeds  resemble  those  of  the  Prickly 
Caterpillar,  but  are  of  larger  size. 


CELERY.  321 


PRICKLY  CATERPILLAR.     Vil. 
Small  Caterpillar.     Scorpiurus  muricata. 

Pod,  or  fruit,  a  fourth,  of  an  inch  in  diameter,  curved  or 
coiled ;  longitudinally  furrowed,  with  numerous,  small,  erect, 
tufted  points,  regularly  arranged  along  the  surface.  It  is  of  a 
brownish-red  color,  with  shades  of  green ;  and,  when  well 
grown,  bears  a  remarkable  resemblance  to  some  species  of 
hairy  worms  or  caterpillars.  The  seeds  are  large,  long, 
wrinkled,  and  of  a  yellowish  color. 

VILLOUS  OR  HAIRY  CATERPILLAR. 
Chenille  velue.  Vil.    Scorpiurus  subvillosa. 

This  species  resembles  the  Prickly  Caterpillar,  but  is  a  little 
larger.  The  most  marked  distinction,  however,  is  in  the  small 
points,  or  tubercles,  placed  along  the  longitudinal  ridges, 
which  in  this  species  are  recurved,  or  bent  at  the  tips.  The 
seeds  are  larger  than  those  of  the  foregoing  species. 


CELERY. 

Smallage.     Apium  graveolens. 

Celery,  or  Smallage,  is  a  hardy,  umbelliferous,  biennial  plant, 
growing  naturally  "  by  the  sides  of  ditches  and  near  the  sea, 
where  it  rises  with  wedge-shaped  leaves  and  a  furrowed 
stalk,  producing  greenish  flowers  in  August."  Under  culti 
vation,  the  leaves  are  pinnatifid,  with  triangular  leaflets ;  the 
leaf-stems  are  large,  rounded,  grooved,  succulent,  and  solid  or 
hollow  according  to  the  variety.  The  plant  flowers  during 
the  second  year,  and  then  measures  from  two  to  three  feet  in 
height ;  the  flowers  are  small,  yellowish-white,  and  are  pro- 

41 


SALAD    PLANTS. 

duced  in  umbels,  or  flat,  spreading  groups,  at  the  extremities 
of  the  branches ;  the  seeds  are  small,  somewhat  triangular,  of 
a  yellowish-brown  color,  aromatic  when  bruised,  and  of  a 
warm,  pleasant  flavor.  They  are  said  to  retain  their  germina- 
tive  powers  ten  years ;  but,  by  seedsmen,  are  not  considered 
reliable  when  more  than  five  years  old.  An  ounce  contains 
nearly  seventy  thousand  seeds. 

Soil.  —  Any  good  garden  soil,  in  a  fair  state  of  cultivation, 
is  adapted  to  the  growth  of  Celery. 

Propagation.  —  It  is  always  propagated  by  seed ;  one- 
fourth  of  an  ounce  of  which  is  sufficient  for  a  seed-bed  five 
feet  wide  and  ten  feet  long.  The  first  sowing  is  usually 
made  in  a  hot-bed  in  March  :  and  it  may  be  sown  in  the  open 
ground  in  April  or  May;  but,  when  so  treated,  vegetates 
slowly,  often  remaining  in  the  earth  several  weeks  before  it 
comes  up.  "  A  bushel  or  two  of  stable  manure,  put  in  a  hole 
in  the  ground  against  a  wall  or  any  fence  facing  the  south, 
and  covered  with  a  rich,  fine  mould  three  or  four  inches  deep, 
will  bring  the  seed  up  in  two  weeks."  If  this  method  is 
practised,  sprinkle  the  seed  thinly  over  the  surface  of  the 
loam,  stir  the  soil  to  the  depth  of  half  an  inch,  and  press  the 
earth  flat  and  smooth  with  the  back  of  a  spade.  Sufficient 
plants  for  any  family  may  be  started  in  a  large  flower-pot  or 
two,  placed  in  the  sitting-room,  giving  them  plenty  of  light 
and  moisture. 

Cultivation.  —  As  soon  as  the  young  plants  are  about  three 
inches  high,  prepare  a  small  bed  in  the  open  air,  and  make 
the  ground  rich  and  the  earth  fine.  Here  set  out  the  plants 
for  a  temporary  growth,  placing  them  four  inches  apart.  This 
should  be  done  carefully ;  and  they  should  be  gently  watered 
once,  and  protected  for  a  day  or  two  against  the  sun.  "  A 
bed  ten  feet  long  and  four  feet  wide  will  contain  three  hun 
dred  and  sixty  plants ;  and,  if  they  be  well  cultivated,  will 
more  than  supply  the  table  of  a  common-sized  family  from 
October  to  May." 


CELERY.  323 

"  In  this  bed  the  plants  should  remain  till  the  beginning  or 
middle  of  July,  when  they  should  be  removed  into  trenches. 
Make  the  trenches  a  foot  or  fifteen  inches  deep  and  a  foot 
wide,  and  not  less  than  five  feet  apart.  Lay  the  earth  taken 
out  of  the  trenches  into  the  middle  of  the  space  between  the 
trenches,  so  that  it  may  not  be  washed  into  them  by  heavy 
rains ;  for  it  will,  in  such  case,  materially  injure  the  crop  by 
covering  the  hearts  of  the  plants.  At  the  bottom  of  the 
trench  put  some  good,  rich,  but  well-digested  compost  ma 
nure  ;  for,  if  too  fresh,  the  Celery  will  be  rank  and  pipy,  or 
hollow,  and  will  not  keep  nearly  so  long  or  so  well.  Dig  this 
manure  in,  and  make  the  earth  fine  and  light ;  then  take  up 
the  plants  from  the  temporary  bed,  and  set  them  out  carefully 
in  the  bottom  of  the  trenches,  six  or  eight  inches  apart."  — 
Corb. 

It  is  the  practice  of  some  cultivators,  at  the  time  of  setting 
in  the  trenches,  to  remove  all  the  suckers,  to  shorten  the  long 
roots,  and  to  cut  the  leaves  off,  so  that  the  whole  plant  shall 
be  about  six  inches  in  length.  But  the  best  growers  in  Eng 
land  have  abandoned  this  method,  and  now  set  the  plants,  roots 
and  tops,  entire. 

Blanching.  —  "  When  the  plants  begin  to  grow  (which  they 
will  quickly  do),  hoe  on  each  side  and  between  them  with  a 
small  hoe.  As  they  grow  up,  earth  their  stems ;  that  is,  put 
the  earth  up  against  them,  but  not  too  much  at  a  time,  and 
always  when  the  plants  are  dry ;  and  let  the  earth  put  up  be 
finely  broken,  and  not  at  all  cloddy.  While  this  is  being 
done,  keep  the  stalks  of  the  outside  leaves  close  up,  to  pre 
vent  the  earth  getting  between  the  stems  of  the  outside  leaves 
and  inner  ones ;  for,  if  it  gets  there,  it  checks  the  plant,  and 
makes  the  Celery  bad.  When  the  earthing  is  commenced, 
take  first  the  edges  of  the  trenches,  working  backwards,  time 
after  time,  till  the  earth  is  reached  that  was  taken  from  the 
trenches  ;  and,  by  this  time,  the  earth  against  the  plants  will  be 
above  the  level  of  the  land.  Then  take  the  earth  out  of  the 


SALAD  PLANTS. 

middle,  till  at  last  the  earth  against  the  plants  forms  a  ridge ; 
and  the  middle  of  each  interval,  a  sort  of  gutter.  Earth  up 
very  often,  not  putting  up  much  at  a  time,  every  week  a  little  ; 
and  by  the  last  of  September,  or  beginning  of  October,  it  will 
be  blanched  sufficient  for  use."  —  Corb. 

Another  (more  recent)  method  of  cultivation  and  blanching 
is  to  take  the  plants  from  the  temporary  bed,  remove  the 
suckers,  and  set  them  with  the  roots  entire,  ten  inches 
apart  in  the  trenches.  They  are  then  allowed  to  grow 
until  they  have  attained  nearly  their  full  size,  when  the 
earth  for  blanching  is  more  rapidly  applied  than  in  the  pre 
vious  method. 

(s  Many  plant  on  the  surface,  —  that  is,  marking  out  the 
size  of  the  bed  on  ground  that  has  been  previously  trenched ; 
digging  in  at  least  six  or  eight  inches  of  rich,  half-decayed 
manure,  and  planting  either  in  single  lines  four  feet  apart, 
or  making  beds  six  feet  broad,  and  planting  across  them,  set 
ting  the  rows  fourteen  inches  apart,  and  the  plants  eight 
inches  apart  in  the  lines.  They  may  be  earthed  up  as 
they  advance,  or  not,  until  they  have  attained  the  height  of 
a  foot."  —  M'lnt. 

M'Intosh  gives  the  following  method,  practised  by  the 
Edinburgh  market-gardeners  :  "  Trenches,  six  feet  wide  and 
one  foot  deep,  are  dug  out ;  the  bottom  is  loosened  and  well 
enriched,  and  the  plants  set  in  rows  across  the  bed,  fourteen 
inches  asunder,  and  the  plants  nine  inches  apart  in  the  rows. 
By  this  means,  space  is  economized,  and  the  plants  attain  a 
fair  average  size  and  quality.  The  same  plan  is  very  often 
followed  in  private  gardens  ;  and,  where  the  new  and  improved 
sorts  are  grown,  they  arrive  at  the  size  most  available  for 
family  use.  This  is  one  of  the  best  methods  for  amateurs  to 
grow  this  crop.  They  should  grow  their  plants  in  the  tem 
porary  or  nursery  beds  until  they  are  ten  inches  or  a  foot 
high,  before  planting  in  the  trenches ;  giving  plenty  of  water, 
and  afterwards  earthing  up  once  a  fortnight." 


CELERY.  325 

Some  allow  the  plants  to  make  a  natural  growth,  and 
earth  up  at  once,  about  three  weeks  before  being  required 
for  use.  When  so  treated,  the  stalks  are  of  remarkable 
whiteness,  crisp,  tender,  and  less  liable  to  russet-brown  spots 
than  when  the  plants  are  blanched  by  the  more  common 
method. 

Taking  the  Crop.  —  Before  the  closing-up  of  the  ground, 
the  principal  part  of  the  crop  should  be  carefully  taken  up 
(retaining  the  roots  and  soil  naturally  adhering),  and  removed 
to  the  cellar ;  where  they  should  be  packed  in  moderately 
moist  earth  or  sand,  without  covering  the  ends  of  the  leaves. 

A  portion  may  be  allowed  to  remain  in  the  open  ground ; 
but  the  hearts  of  the  plants  must  be  protected  from  wet  wea 
ther.  This  may  be  done  by  placing  boards  lengthwise,  in  the 
form  of  a  roof,  over  the  ridges.  As  soon  as  the  frost  leaves 
the  ground  in  spring,  or  at  any  time  during  the  winter  when 
the  weather  will  admit,  Celery  may  be  taken  for  use  directly 
from  the  garden. 

Seed.  —  Two  or  three  plants  will  produce  an  abundance. 
They  should  be  grown  two  feet  apart,  and  may  remain  in 
the  open  ground  during  the  winter.  The  seeds  ripen  in 
August. 

Use. — The  stems  of  the  leaves  are  the  parts  of  the  plant 
used.  These,  after  being  blanched,  are  exceedingly  crisp  and 
tender,  with  an  agreeable  and  peculiarly  aromatic  flavor. 
They  are  sometimes  employed  in  soups  ;  but  are  more  gene 
rally  served  crude,  with  the  addition  of  oil,  mustard,  and  vine 
gar,  or  with  salt  only.  The  seeds  have  the  taste  and  odor  of 
the  stems  of  the  leaves,  and  are  often  used  in  their  stead  for 
flavoring  soups. 

With  perhaps  the  exception  of  Lettuce,  Celery  is  more 
generally  used  in  this  country  than  any  other  salad  plant.  It 
succeeds  well  throughout  the  Northern  and  Middle  States ; 
and,  in  the  vicinity  of  some  of  our  large  cities,  is  produced  of 
remarkable  size  and  excellence. 


326  SALAD    PLANTS. 

Varieties.  — 

BOSTON-MARKET  CELERY. 

A  medium- sized,  white  variety ;  hardy,  crisp,  succulent, 
and  mild  flavored.  Compared  with  the  White  Solid,  the 
stalks  are  more  numerous,  shorter,  not  so  thick,  and  much 
finer  in  texture.  It  blanches  quickly,  and  is  recommended 
for  its  hardiness  and  crispness ;  the  stalks  rarely  becoming 
stringy  or  fibrous,  even  at  an  advanced  stage  of  growth. 
Much  grown  by  market-gardeners  in  the  vicinity  of  Boston, 
Mass. 

COLE'S  SUPERB  RED.     M'lnt. 

This  is  comparatively  a  new  sort,  of  much  excellence,  and 
of  remarkable  solidity.  It  is  not  of  large  size,  but  well 
adapted  for  cultivation  in  the  kitchen-garden  and  for  family 
use ;  not  so  well  suited  for  marketing  or  for  exhibition  pur 
poses.  It  has  the  valuable  property  of  not  piping  or  becom 
ing  hollow  or  stringy,  and  remains  long  without  running  to 
seed.  The  leaf-stalks  are  of  a  fine  purple  color,  tender,  crisp, 
and  fine  flavored.  A  well-grown  plant  will  weigh  about  six 
pounds. 

COLE'S  SUPERB  WHITE. 

Much  like  Cole's  Superb  Red ;  differing  little,  except  in 
color.  An  excellent  sort,  hardy,  runs  late  to  seed,  and  is 
one  of  the  most  crisp  and  tender  of  the  white  sorts.  Stalks 
short  and  thick. 

DWARF  CURLED  WHITE. 

C&eri  Nam  fris<£.  Vil. 

Leaves  dark-green,  curled,  resembling  those  of  Parsley, 
and,  like  it,  might  be  employed  for  garnishing.  Leaf-stalks 
rounded  and  grooved,  comparatively  crisp  and  solid,  but  not 
fine  flavored.  It  is  qoite  hardy,  and,  in  moderate  winters,  will 


CELERY.  327 

remain  in  the  open  ground  without  injury,  and  serve  for  soups 
in  spring.  Its  fine,  curled  foliage,  however,  is  its  greatest 
recommendation. 


EARLY  DWARF  SOLID  WHITE.     Thomp. 

Celeri  plein,  blanc,  court,  hatif.   Vil. 

Rather  dwarf,  but  thick- stemmed.  The  heart  is  remarka 
bly  full ;  the  leaf-stalk  solid,  blanching  promptly.  There  is, 
in  fact,  much  more  finely  blanched  substance  in  a  plant  of  this 
variety  than  in  one  of  the  tall  sorts,  and  the  quality  is  excel 
lent.  It  comes  into  use  rather  early,  and  is  one  of  the  hardi 
est  of  the  White  varieties. 


ITALIAN  CELERY.     Thomp. 
Large  Upright.     Giant  Patagonian. 

A  tall,  strong-growing,  erect  sort ;  leaf-stems  deeply  fur 
rowed,  sometimes  a  little  hollow ;  leaves  large,  deep -green, 
with  coarse,  obtuse  serratures.  It  is  not  so  crisp  as  the  Com 
mon  White  Solid ;  and  is  suitable  only  for  soups,  or  where 
very  tall  Celery  is  desirable. 

LAING'S  IMPROVED  MAMMOTH  RED  CELERY. 

This  is  considered  the  largest  variety  yet  produced ;  speci 
mens  having  attained,  in  England,  the  extraordinary  weight  of 
eight  or  ten  pounds,  and  at  the  same  time  perfectly  solid.  It 
is  nearly  perennial  in  its  habit,  as  it  will  not  run  to  seed  the 
first  year ;  and  is  with  difficulty  started  to  blossom  even  during 
the  second,  when  planted  out  for  the  purpose.  Color  bright- 
red  ;  flavor  unsurpassed,  if  equalled. 


3£8  SALAD    PLANTS. 

MANCHESTER  KED  CELERY.     Thomp. 

Manchester  Red  Giant. 

This  variety  scarcely  differs  from  the  Red  Solid.  It  has, 
however,  a  coarser  habit,  with  a  somewhat  rounder  stalk ;  and, 
this  being  the  case,  the  heart  is  not  so  compact.  It  is  grown 
largely  for  marketing,  and  is  excellent  for  soups  and  stewing. 

NUTT'S  CHAMPION  WHITE  CELERY.     M'Int. 

Originated  with  Mr.  Nutt,  of  Sheffield. 

It  attains,  under  good  management,  in  good  soil,  a  large 
size,  and,  this  considered,  is  of  excellent  quality ;  very  white, 
and  not  apt  to  run  to  seed. 

RED  SOLID.     Thomp. 

New  Large  Red.    New  Large  Purple.     Tours  Purple.     Ce*leri  violet 

de  Tours. 

The  plant  grows  to  a  large  size,  full-hearted,  with  a  thick 
stem.  Leaf-stalks  thick,  deeply  furrowed,  and  very  solid,  of 
a  dark-red  or  purplish  hue  where  exposed,  rose-colored 
where  partially  blanched ;  but  the  perfectly  blanched  portion 
is  pure  white,  more  so  than  the  blanched  part  of  the  White 
varieties  of  Celery.  It  is  also  crisp,  of  excellent  flavor,  and 
unquestionably  the  best  variety  of  Red  Celery. 

SEYMOUR'S  SUPERB  WHITE.     Thomp. 

Seymour's  Superb  White  Solid. 

A  large-sized,  vigorous-growing  variety ;  in  good  soils, 
often  attaining  a  height  of  nearly  three  feet.  The  stalks  are 
solid  ;  flat  at  the  base,  where  they  overlap,  and  form  a  compact, 
crisp,  and,  with  ordinary  care,  a  well-blanched  heart  of  excel 
lent  quality.  It  succeeds  best,  as  most  other  sorts  do,  in  rich^ 


CELERY. 

moist  soil ;  and  when  so  grown,  and  properly  blanched,  will 
yield  a  large  proportion  of  Celery,  of  a  pure  white  color,  and 
of  the  best  quality. 

It  is  one  of  the  best  sorts  for  extensive  culture  for  the  mar 
kets,  as  it  is  also  one  of  the  best  varieties  for  small  gardens 
for  family  use.  It  blanches  readily  ;  and,  with  little  care,  will 
supply  the  table,  from  the  last  of  September,  through  most  of 
the  winter. 

SEYMOUR'S  WHITE  CHAMPION. 

A  variety  represented  as  being  superior  to  Seymour's  Su 
perb  White.  The  stalks  are  broad,  flat  at  the  base,  and  form 
a  compact,  well-blanched,  crisp  heart. 

SHEPHERD'S  RED.      Thomp. 

Shepherd's  Giant  Red. 

Much  like  the  Manchester  Red,  but  has  flatter  stems  :  con 
sequently,  it  is  more  compact,  and  blanches  sooner  and  more 
perfectly,  than  that  variety ;  to  which,  for  these  reasons,  it  is 
preferred  by  growers  for  competition. 

SMALL  DUTCH  CELERY. 

C^leri  a  couper.   Vil. 

Leaf-stems  small,  hollow,  crisp,  and  succulent;  sprouts,  or 
suckers,  abundant.  It  is  seldom  blanched  ;  but  the  leaves  are 
sometimes  used  for  flavoring  soups. 

The  seeds  should  be  sown  thickly,  and  on  level  beds.  The 
plants  often  resprout  after  being  cut.  Not  much  cultivated. 

SUTTON'S  WHITE  SOLID.     M'Int. 

A  very  large  yet  solid-growing  variety,  exceedingly  white 
and  crisp. 

42 


330  SALAD    PLANTS. 


TURKEY  OR  PRUSSIAN  CELERY. 
Giant  White.     Celeri  turc.   Vil.     Turkish  Giant  Solid. 

A  remarkably  large  variety,  resembling  the  Common 
White  Solid.  Leaf-stalks  long,  large,  erect,  fleshy,  and 
solid ;  leaves  large,  with  rounded  serratures,  and  of  a  glossy- 
green  color. 

It  is  one  of  the  largest  of  the  White  sorts,  and  is  considered 
superior  to  the  Common  White  Solid. 

WALL'S  WHITE  CELERY.     Thomp. 

An  improved  variety  of  the  Italian,  esteemed  by  growers 
for  competition,  where  quantity,  not  quality,  is  the  principal 
consideration. 


WHITE  LION'S-PAW  CELERY.     M'Int. 

Lion's-paw. 

A  short,  broad,  flat-stalked  variety,  of  excellent  quality ; 
crisp  and  white.  Its  short,  flat,  spreading  habit  gave  rise  to 
its  name. 

WHITE  SOLID.     Thomp. 
C&eri  plein,  blanc.   Vil.     Fine'  White  Solid. 

This  variety  is  of  strong  and  rather  tall  growth  ;  leaf-stalks 
generally  solid,  but  when  grown  in  rich,  highly  manured  soil, 
they  sometimes  become  slightly  hollow ;  leaves  large,  smooth, 
bright-green ;  serratures  large  and  obtuse.  It  blanches  rea 
dily,  is  crisp,  of  excellent  quality,  and  comes  into  use 
earlier  than  the  Red  sorts.  It  is  generally  cultivated  in  the 
Northern  States,  not  only  on  account  of  its  hardiness,  but 
for  its  keeping  qualities.  As  a  market  variety,  it  is  one  of 
the  best. 


CELERIAC,    OR    TURNIP-ROOTED    CELERY.  331 


CELERIAC,   OR  TURNIP-ROOTED   CELERY. 

This  variety  forms  at  the  base  of  the  leaves,  near  the  sur 
face  of  the  ground,  a  brownish,  irregular,  rounded  root,  or 
tuber,  measuring  from  three  to  four  inches  in  diameter.  The 
leaves  are  small,  with  slender,  hollow  stems.  In  favorable 
exposures  and  rich  soil,  the  roots  sometimes  attain  a  weight 
of  more  than  three  pounds.  It  is  much  hardier  than  the 
common  varieties  of  Celery. 

Propagation.  —  It  is  propagated  from  seeds,  which  may  be 
sown  in  the  open  ground  in  April  or  May,  in  shallow  drills 
six  or  eight  inches  apart.  "  When  the  young  plants  are 
three  inches  high,  they  should  be  removed,  and  set  on  the 
surface  (not  in  trenches),  in  moderately  enriched  soil.  They 
should  be  set  in  rows  eighteen  inches  apart,  and  a  foot  from 
each  other  in  the  line.  At  the  time  of  transplanting,  all  of 
the  small  suckers,  or  side -shoots,  should  be  rubbed  off,  —  a 
precaution  to  be  kept  in  view  throughout  its  growth,  —  as  the 
energies  of  the  whole  plant  ought  to  be  directed  to  the  forma 
tion  of  the  bulb-like  root."  —  M'Int. 

Subsequent  Cultivation.  —  The  growing  crop  will  require  no 
peculiar  treatment.  When  the  bulbs  are  two-thirds  grown, 
they  are  earthed  over  for  the  purpose  of  blanching,  and  to 
render  the  flesh  crisp  and  tender.  Cool  and  humid  seasons 
are  the  most  favorable  to  their  growth.  In  warm  and  dry 
weather,  the  bulbs  are  small,  comparatively  tough,  and  strong 
flavored. 

Taking  the  Crop.  —  Some  of  the  bulbs  will  be  ready  for 
use  in  September ;  from  which  time,  till  the  last  of  Novem 
ber,  the  table  may  be  supplied  directly  from  the  garden. 
Before  severe  weather,  the  quantity  required  for  winter 
should  be  drawn,  packed  in  damp  earth  or  sand,  and  stored 
in  the  cellar. 

To  save  Seed.  —  Give  to  a  few  plants,  taken  up  in  the 


332  SALAD    PLANTS. 

autumn,  as  much  light  and  air  as  possible  during  the  winter, 
keeping  them  cool,  but  not  allowing  them  to  freeze ;  and,  in 
April,  set  them  in  the  open  ground,  eighteen  inches  apart. 
The  seed  will  ripen  the  last  of  the  season.  It  is  often  used 
in  the  manner  of  the  seed  of  the  Common  Celery  for  season 
ing  soups. 

Use.  —  The  root,  or  bulb,  is  the  part  of  the  plant  eaten : 
the  flesh  of  this  is  white,  and  comparatively  tender,  with  the 
flavor  of  the  stalks  of  Common  Celery,  though  generally  less 
mild  and  delicate.  It  is  principally  valued  for  its  remarkable 
hardiness  and  for  its  keeping  properties.  Where  the  com 
mon  varieties  of  Celery  are  grown  or  preserved  with  difficulty, 
this  might  be  successfully  grown,  and  afford  a  tolerable  sub 
stitute.  The  bulbs  are  sometimes  eaten  boiled,  and  the  leaves 
are  occasionally  used  in  soups. 

CURLED-LEAVED  CELERIAC. 
Curled-leaved  Turnip-rooted.     Celeri-rave  fris6.   Vil. 

This  is  a  variety  of  the  Common  Celeriac,  or  Turnip-rooted 
Celery ;  like  which,  it  forms  a  sort  of  bulb,  or  knob,  near 
the  surface  of  the  ground.  It  is,  however,  of  smaller  size  ; 
usually  measuring  about  three  inches  in  diameter.  The  skin 
is  brown,  and  the  flesh  white  and  fine-grained ;  leaves  small, 
spreading,  curled. 

It  is  in  no  respect  superior  to  the  Common  Turnip-rooted, 
and  possesses  little  merit  aside  from  the  peculiarity  of  its 
foliage.  Cultivate,  preserve  during  winter,  and  use  as  di 
rected  for  the  common  variety. 

EARLY  ERFURT  CELERIAC. 

C61eri-rave  d'Erfurt.   Vil. 

A  very  early  variety.  Hoot,  or  bulb,  not  large,  but  regular 
in  form.  Its  earliness  is  its  principal  merit. 


CHERVIL.  333 


CHERVIL. 

Cheerophyllum  cerefolium.      Common  or  Plain-leaved. 

A  hardy,  annual  plant,  from  the  south  of  Europe.  Stem 
eighteen  inches  to  two  feet  in  height ;  the  leaves  are  many 
times  divided,  and  are  similar  to  those  of  the  Common  Plain 
Parsley;  the  flowers  are  small,  white,  and  produced  in  umbels 
at  the  extremities  of  the  branches ;  the  seeds  are  black,  long, 
pointed,  longitudinally  grooved,  and  retain  their  vitality  but 
two  years,  —  nearly  nine  thousand  are  contained  in  an  ounce. 

"This  is  the  most  common  sort;  but,  except  that  it  is 
hardier  than  the  Curled  varieties,  is  not  worthy  of  cultiva 
tion." 

CURLED  CHERVIL.     M'Int. 

A  variety  of  the  Common  Chervil,  with  frilled  or  curled 
leaves ;  the  distinction  between  the  sorts  being  nearly  the 
same  as  that  between  the  Plain-leaved  and  Curled-leaved 
varieties  of  Parsley.  The  foliage  is  delicately  and  beautifully 
frilled  ;  and,  on  this  account,  is  much  employed  for  garnishing, 
as  well  as  for  the  ordinary  purposes  for  which  the  plain  sort 
is  used. 

Being  a  larger  grower,  it  requires  more  room  for  its  deve 
lopment  ;  and  the  plants  should  stand  a  foot  apart  each  way. 
When  intended  for  winter  use,  it  should  have  the  protection 
of  hand-glasses,  frames,  or  branches  of  trees  placed  thickly 
around  or  amongst  it.  In  very  unfavorable  situations,  it  is 
well  to  pot  a  dozen  or  two  plants,  and  shelter  them  under 
glass  during  the  winter. 

FRIZZLED-LEAVED  OR  FRENCH  CHERVIL.     M'Int. 

Double-curled.     Cerfeuil  frise.   Vil. 

An  improved  variety  of  the  Curled  Chervil,  —  even  more 
beautiful ;  but  wanting  in  hardiness.  It  succeeds  best  when 
grown  in  the  summer  months. 


334  SALAD    PLANTS. 

Propagation  and  Cultivation.  —  Chervil  is  raised  from  seeds; 
and,  where  it  is  much  used,  sowings  should  be  made,  at  in 
tervals  of  three  or  four  weeks,  from  April  till  July.  The 
seeds  should  be  sown  thinly,  in  drills  a  foot  apart,  and  cov 
ered  nearly  an  inch  in  depth. 

Use.  —  It  is  cultivated  for  its  leaves,  which  have  a  pleasant, 
aromatic  taste  ;  and,  while  young  and  tender,  are  employed 
for  flavoring  soups  and  salads. 


CHICCORY,    OR   SUCCORY. 

Wild  Endive.     Cichoriura  intybus. 

A  hardy,  perennial  plant,  introduced  into  this  country 
from  Europe,  and  often  abounding  as  a  troublesome  weed  in 
pastures,  lawns,  and  mowing-lands.  The  stem  is  erect,  stout, 
and  branching,  and,  in  its  native  state,  usually  about  three  feet 
in  height,  —  under  cultivation,  however,  it  sometimes  attains  a 
height  of  five  or  six  feet ;  the  radical  leaves  are  deep-green, 
lobed,  and,  when  grown  in  good  soil,  measure  ten  or  twelve 
inches  in  length,  and  four  inches  in  width ;  the  flowers  are 
large,  axillary,  nearly  stemless,  of  a  fine  blue  color,  and 
generally  produced  in  pairs  ;  the  seeds  somewhat  resemble 
those  of  Endive,  though  ordinarily  smaller,  more  glossy,  and 
of  a  deeper-brown  color,  —  they  will  keep  ten  years.  The 
plants  continue  in  blossom  from  July  to  September ;  and  the 
seeds  ripen  from  August  to  October,  or  until  the  plants  are 
destroyed  by  frost. 

Soil,  Sowing,  and  Cultivation.  —  As  the  roots  of  Chiccory 
are  long  and  tapering,  it  should  be  cultivated  in  rich,  mellow 
soil,  thoroughly  stirred,  either  by  the  plough  or  spade,  to 
the  depth  of  ten  or  twelve  inches.  The  seed  should  be  sown 
in  April  or  May,  in  drills  fifteen  inches  apart,  and  three- 
fourths  of  an  inch  deep.  When  the  young  plants  are  two  or 
three  inches  high,  thin  them  to  eight  inches  apart  in  the 


CHICCORY,  OR  SUCCORY.  335 

rows ;  and,  during  the  summer,  cultivate  frequently,  to  keep 
the  soil  light,  and  the  growing  crop  free  from  weeds. 

Blanching.  —  Before  using  as  a  salad,  the  plants  are 
blanched,  either  by  covering  with  boxes  a  foot  in  depth,  or  by 
strips  of  boards  twelve  or  fourteen  inches  wide,  nailed  together 
at  right  angles,  and  placed  lengthwise  over  the  rows.  They 
are  sometimes  blanched  by  covering  with  earth  ;  the  leaves 
being  first  gathered  together,  and  tied  loosely  at  the  top, 
which  should  be  left  exposed  to  light. 

To  save  Seed.  —  In  the  autumn,  leave  a  few  of  the  best 
plants  unblanched  ;  let  them  be  about  eighteen  inches  asun 
der.  Protect  with  stable  litter ;  or,  if  in  a  sheltered  situation, 
leave  them  unprotected  during  winter,  and  they  will  yield 
abundantly  the  ensuing  summer. 

Taking  the  Crop.  — When  the  leaves  are  properly  blanched, 
they  will  be  of  a  delicate,  creamy  white.  When  they  are 
about  a  foot  high,  they  will  be  ready  for  use ;  and,  as  soon  as 
they  are  cut,  the  roots  should  be  removed,  and  others  brought 
forward  to  succeed  them.  "  In  cutting,  take  off  the  leaves 
with  a  thin  slice  of  the  crown,  to  keep  them  together,  as  in 
cutting  sea-kale.  When  washed,  and  tied  up  in  small  bundles 
of  a  handful  each,  they  are  fit  for  dressing."  —  M'Int. 

Use.  —  It  is  used  as  Endive  ;  its  flavor  and  properties  being 
much  the  same.  Though  rarely  grown  in  this  country,  it  is 
common  to  the  gardens  of  many  parts  of  Europe,  and  is  much 
esteemed.  The  blanched  leaves  are  known  as  Barbe  de  Ca- 
pucin,  or  "  Friar's  Beard." 

Varieties.  — 


IMPROVED  CHICCORY,  OR  SUCCORY. 

Chicoree  sauvage  am61ioree.   Vil. 

Leaves  larger  than  those  of  the  Common  Chiccory,  and 
produced  more  compactly ;  forming  a  sort  of  head,  or  solid 
heart,  like  some  of  the  Endives. 


336  SALAD    PLANTS. 

The  plant  is  sometimes  boiled  and  served  in  the  manner  of 
Spinach. 

VARIEGATED  OR  SPOTTED  CHICCORY.      Vil. 

This  is  a  variety  of  the  preceding,  distinguished  by  the 
color  of  the  leaves,  which  are  veined,  and  streaked  with  red. 
In  blanching,  the  red  is  not  changed,  but  retains  its  brilliancy  ; 
while  the  green  becomes  nearly  pure  white,  —  the  two  colors 
blending  in  rich  contrast.  In  this  state  they  form  a  beautiful, 
as  well  as  tender  and  well-flavored,  salad. 

IMPROVED  VARIEGATED  CHICCORY.     Vil. 

A  sub-variety  of  the  Spotted  Chiccory,  more  constant  in 
its  character,  and  more  uniform  and  distinct  in  its  stripes  and 
variegations.  When  blanched,  it  makes  an  exceedingly  deli 
cate  and  beautiful  garnish,  and  a  tender  and  excellent  salad. 

Either  of  the  improved  sorts  are  as  hardy,  and  blanch  as 
readily,  as  the  Common  Chiccory. 

LARGE-ROOTED  OR  COFFEE  CHICCORY. 
Turnip-rooted  Chiccory. 

This  variety  is  distinguished  by  its  long,  fleshy  roots,  which 
are  sometimes  fusiform,  but  generally  much  branched  or  divid 
ed  :  when  well  grown,  they  are  twelve  or  fourteen  inches  in 
length,  and  about  an  inch  in  their  largest  diameter.  The 
leaves  have  the  form  of  those  of  the  Common  Chiccory,  but 
are  larger,  and  more  luxuriant. 

Though  the  variety  is  generally  cultivated  for  its  roots,  the 
leaves,  when  blanched,  afford  a  salad  even  superior  to  some 
of  the  improved  sorts  before  described. 

Vilmorin  mentions  two  sub-varieties  of  the  Large-rooted 
or  Coffee  Chiccory  ;  viz.  :  — 


CHICCORY,    OR    SUCCORY.  337 


BRUNSWICK  LARGE-ROOTED. 

Roots  shorter  than  those  of  the  Magdebourg,  but  of  greater 
diameter;  leaves  spreading. 


MAGDEBOURG  LARGE-ROOTED. 

Roots  long,  and  comparatively  large ;  leaves  erect. 

After  several  years'  trial,  preference  was  given  to  this 
variety,  which  proved  the  more  productive. 

Sowing  and  Cultivation.  —  For  raising  Coffee  Chiccory,  the 
ground  should  first  be  well  enriched,  and  then  deeply  and 
thoroughly  stirred  by  spading  or  ploughing.  The  seeds 
should  be  sown  in  April  or  May,  in  shallow  drills  a  foot 
apart,  and  the  young  plants  thinned  to  three  or  four  inches 
apart  in  the  rows.  Hoe  frequently ;  water,  if  the  weather  is 
dry ;  and  in  the  autumn,  when  the  roots  have  attained  suffi 
cient  size,  draw  them  for  use.  After  being  properly  cleaned, 
cut  them  into  small  pieces,  dry  them  thoroughly  in  a  kiln  or 
spent  oven,  and  store  for  use  or  the  market.  After  being 
roasted  and  ground,  Chiccory  is  mixed  with  coffee  in  various 
proportions,  and  thus  forms  a  pleasant  beverage ;  or,  if  used 
alone,  will  be  found  a  tolerable  substitute  for  genuine  coffee. 

The  roots  of  any  of  the  before-described  varieties  may  be 
used  in  the  same  manner ;  but  as  they  are  much  smaller,  and 
consequently  less  productive,  are  seldom  cultivated  for  the 
purpose. 

It  is  an  article  of  considerable  commercial  importance ; 
large  quantities  being  annually  imported  from  the  south  of 
Europe  to  different  seaports  of  the  United  States.  As  the 
plant  is  perfectly  hardy,  of  easy  culture,  and  quite  produc 
tive,  there  appears  to  be  no  reason  why  the  home  demand  for 
the  article  may  not  be  supplied  by  home  production.  Of  its 
perfect  adaptedness  to  the  soil  and  climate  of  almost  any  sec 
tion  of  this  country,  there  can  scarcely  be  a  doubt. 

43 


338  SALAD    PLANTS. 


CORCHORUS. 

Corette  potagere,  of  the  French.      Corchorus  olitorius. 

An  annual  plant  from  Africa ;  also  indigenous  to  the  West 
Indies.  Stem  about  two  feet  high,  much  branched ;  leaves 
deep-green,  slightly  toothed,  varying  in  a  remarkable  degree 
in  their  size  and  form,  —  some  being  spear-shaped,  others 
oval,  and  some  nearly  heart-shaped ;  leaf-stems  long  and 
slender ;  flowers  nearly  sessile,  small,  yellow,  five-petaled  ; 
seeds  angular,  pointed,  and  of  a  greenish  color,  —  fourteen 
thousand  are  contained  in  an  ounce,  and  they  retain  their 
vitality  four  years. 

Soil,  Propagation,  and  Culture.  —  The  plant  requires  a 
light,  warm  soil ;  and  should  have  a  sheltered,  sunny  place  in 
the  garden.  It  is  grown  from  seed  sown  annually.  The 
sowing  may  be  made  in  March  in  a  hot-bed,  and  the  plants 
set  in  the  open  ground  in  May ;  or  the  seed  may  be  sown  the 
last  of  April,  or  first  of  May,  in  the  place  where  the  plants 
are  to  remain.  The  drills,  or  rows,  should  be  fifteen  inches 
apart,  and  the  plants  five  or  six  inches  apart  in  the  rows. 
No  further  attention  will  be  required,  except  the  ordinary 
labor  of  keeping  the  soil  loose  and  the  plants  clear  from 
weeds. 

Use.  —  The  leaves  are  eaten  as  a  salad,  and  are  also  boiled 
and  served  at  table  in  the  form  of  greens  or  spinach.  They 
may  be  cut  as  soon  as  they  have  reached  a  height  of  five  or 
six  inches. 


CORN    SALAD.  339 

CORN   SALAD. 

Fetticus.     Lamb's  Lettuce.     Mache,  of  the  French.     Valeriana  locusta. 

This  is  a  small,  hardy,  annual  plant,  said  to  derive  its  name 
from  its  spontaneous  growth,  in  fields  of  wheat,  in  England. 
It  is  also  indigenous  to  France  and  the  south  of  Europe. 

When  in  flower,  or  fully  grown,  it  is  from  twelve  to  fifteen 
inches  in  height.  The  flowers  are  small,  pale-blue;  the 
seeds  are  rather  small,  of  a  yellowish-brown  color,  unequally 
divided  by  two  shallow,  lengthwise  grooves,  and  will  keep 
six  or  eight  years. 

Soil  and  Culture.  —  It  is  always  grown  from  seed,  and 
flourishes  best  in  good  vegetable  loam,  but  will  grow  in  any 
tolerably  enriched  garden  soil.  Early  in  April,  prepare  a  bed 
four  feet  wide,  and  of  a  length  according  to  the  quantity  of 
salad  required ;  having  regard  to  the  fact,  that  it  is  better  to 
sow  only  a  small  quantity  at  a  time.  Kake  the  surface  of  the 
bed  even,  make  the  rows  across  the  bed  about  eight  inches 
apart,  sow  the  seed  rather  thinly,  and  cover  about  one-fourth 
of  an  inch  deep  with  fine,  moist  soil.  If  dry  weather  occurs 
after  sowing,  give  the  bed  a  good  supply  of  water.  When 
the  young  plants  are  two  inches  high,  thin  them  to  four 
inches  apart,  and  cut  or  draw  for  use  as  soon  as  the  leaves 
have  attained  a  suitable  size. 

As  the  peculiar  value  of  Corn  Salad  lies  in  its  remarkable 
hardiness,  a  sowing  should  be  made  the  last  of  August  or  be 
ginning  of  September,  for  use  during  the  winter  or  early  in 
spring ;  but,  if  the  weather  is  severe,  the  plants  must  be  pro 
tected  by  straw  or  some  other  convenient  material.  Early  in 
March,  or  as  soon  as  the  weather  becomes  a  little  mild, 
remove  the  covering,  and  the  plants  will  keep  the  table  sup 
plied  until  the  leaves  from  fresh  sowings  shall  be  grown 
sufficiently  for  cutting. 

Seed.  —  To  raise  seed,  allow  a  few  plants  from  the  spring 


340  SALAD    PLANTS. 

sowing  to  remain  without  cutting.  They  will  grow  up  to 
the  height  and  in  the  manner  before  described,  and  blossom, 
and  ripen  their  seed  during  the  summer.  An  ounce  of  seed 
will  sow  a  row  two  hundred  feet  in  length,  and  about  five 
pounds  will  be  required  for  an  acre. 

Use.  —  The  leaves,  while  young,  are  used  as  a  salad ;  and 
in  winter,  or  early  in  spring,  are  considered  excellent.  They 
are  also  sometimes  boiled  and  served  as  Spinach. 

Varieties.  — 

COMMON  CORN  SALAD. 

Root-leaves  rounded  at  the  ends,  smooth,  three  or  four 
inches  long  by  about  an  inch  in  width.  The  younger  the 
plants  are  when  used,  the  more  agreeable  will  be  their 
flavor. 

LARGE  KOUND -LEAVED. 

Leaves  larger,  of  a  deeper  green,  thicker,  and  more  succu 
lent,  than  those  of  the  foregoing  variety.  It  is  the  best  sort 
for  cultivation.  The  leaves  are  most  tender,  and  should  be 
cut  for  use  while  young  and  small. 

LARGE-SEEDED  ROUND.     Vil. 

This  is  a  sub-variety  of  the  Large  Round,  and  is  much 
cultivated  in  Germany  and  Holland.  The  leaves  are  longer, 
narrower,  and  thinner,  and  more  tender  when  eaten ;  but  the 
Large  Round  is  preferred  by  gardeners  for  marketing,  as  it 
bears  transportation  better.  The  seeds  are  about  twice  as 
large. 

ITALIAN  CORN  SALAD.     Vil. 

Valerianella  eriocarpa. 

The  Italian  Corn  Salad  is  a  distinct  species,  and  differs 
from  the  Common  Corn  Salad  in  its  foliage,  and,  to  some 


CRESS,    OR    PEPPERGRASS.  341 

extent,  in  its  general  habit.  It  is  a  hardy  annual,  about 
eighteen  inches  high.  The  radical  leaves  are  pale-green, 
large,  thick,  and  fleshy,  —  those  of  the  stalk  long,  narrow,  and 
pointed ;  the  flowers  are  small,  pale-blue,  washed  or  stained 
with  red;  the  seeds  are  of  a  light-brown  color,  somewhat 
compressed,  convex  on  one  side,  hollowed  on  the  opposite, 
and  retain  their  vitality  five  years,  —  nearly  twenty-two  thou 
sand  are  contained  in  an  ounce. 

It  is  cultivated  and  used  in  the  same  manner  as  the  species 
before  described.  It  is,  however,  earlier,  milder  in  flavor, 
and  slower  in  running  to  seed.  The  leaves  are  sometimes 
employed  early  in  spring  as  a  substitute  for  Spinach;  but 
their  downy  or  hairy  character  renders  them  less  valuable  for 
salad  purposes  than  those  of  some  of  the  varieties  of  the 
Common  Corn  Salad. 


CRESS,   OR  PEPPERGRASS. 

Lepidium  sativum. 

The  Common  Cress  of  the  garden  is  a  hardy  annual,  and  a 
native  of  Persia.  When  in  flower,  the  stem  of  the  plant  is 
smooth  and  branching,  and  about  fifteen  inches  high.  The 
leaves  are  variously  divided,  and  are  plain  or  curled,  accord 
ing  to  the  variety ;  the  flowers  are  white,  very  small,  and 
produced  in  groups,  or  bunches ;  seeds  small,  oblong,  round 
ed,  of  a  reddish-brown  color,  and  of  a  peculiar,  pungent 
odor,  —  about  fourteen  thousand  are  contained  in  an  ounce, 
and  they  retain  their  germinative  properties  five  years. 

Soil  and  Cultivation.  —  Cress  will  flourish  in  any  fair  gar 
den  soil,  and  is  always  best  when  grown  early  or  late  in  the 
season.  The  seed  vegetates  quickly,  and  the  plants  grow 
rapidly.  As  they  are  milder  and  more  tender  while  young, 
the  seed  should  be  sown  in  succession,  at  intervals  of  about  a 


SALAD  PLANTS. 

fortnight;  making  the  first  sowing  early  in  April.  Rake  the 
surface  of  the  ground  fine  and  smooth,  and  sow  the  seed 
rather  thickly,  in  shallow  drills  six  or  eight  inches  apart. 
Half  an  ounce  of  seed  will  be  sufficient  for  thirty  feet  of  drill. 

To  raise  Seed.  —  Leave  a  dozen  strong  plants  of  the  first 
sowing  uncut.  They  will  ripen  their  seed  in  August,  and 
yield  a  quantity  sufficient  for  the  supply  of  a  garden  of  ordi 
nary  size. 

Use.  —  The  leaves,  while  young,  have  a  warm,  pungent 
taste;  and  are  eaten  as  a  salad,  either  separately,  or  mixed 
with  lettuce  or  other  salad  plants.  The  leaves  should  be 
cut  or  plucked  before  the  plant  has  run  to  flower,  as  they 
then  become  acrid  and  unpalatable.  The  curled  varieties  are 
also  used  for  garnishing. 

BROAD-LEAVED  CRESS. 

A  coarse  variety,  with  broad,  spatulate  leaves.  It  is  some 
times  grown  for  feeding  poultry,  and  is  also  used  for  soups ; 
but  it  is  less  desirable  as  a  salad  than  most  of  the  other 
sorts. 

COMMON  OR  PLAIN-LEAVED  CRESS. 

This  is  the  variety  most  generally  cultivated.  It  has  plain 
leaves,  and  consequently  is  not  so  desirable  a  sort  for  garnish 
ing.  As  a  salad  kind,  it  is  tender  and  delicate,  and  considered 
equal,  if  not  superior,  to  the  Curled  varieties. 


CURLED  CRESS. 
Garnishing  Cress. 

Leaves  larger  than  those  of  the  common  plain  variety,  of  a 
fine  green  color,  and  frilled  and  curled  on  the  borders  in  the 
manner  of  some  kinds  of  Parsley.  It  is  used  as  a  salad,  and 
is  also  employed  as  a  garnish. 


CRESS,    OR    PEPPERGRASS.  343 

It  is  very  liable  to  degenerate  by  becoming  gradually  less 
curled.  To  keep  the  variety  pure,  select  only  the  finest  curled 
plants  for  seed. 


GOLDEN  CRESS.     Trans. 

This  variety  is  of  slower  growth  than  the  Common  Cress. 
The  leaves  are  of  a  yellowish-green,  flat,  oblong,  scalloped 
on  the  borders,  sometimes  entire,  and  of  a  much  thinner  tex 
ture  than  any  of  the  varieties  of  the  Common  Cress.  It  is 
very  dwarf;  and  is  consequently  short,  when  cut  as  a  salad- 
herb  for  use.  It  has  a  mild  and  delicate  flavor.  When  run 
to  flower,  it  does  not  exceed  eighteen  inches  in  height. 

It  deserves  more  general  cultivation,  as  affording  a  pleasant 
addition  to  the  varieties  of  small  salads. 

The  seeds  are  of  a  paler  color,  or  more  yellow,  than  those 
of  the  other  sorts. 


NORMANDY  CURLED  CRESS.     M'Int. 

A  very  excellent  variety,  introduced  by  Mr.  Charles  M'ln- 
tosh,  and  described  as  being  hardier  than  the  other  kinds,  and 
therefore  better  adapted  for  sowing  early  in  spring  or  late  in 
summer. 

The  leaves  are  finely  cut  and  curled,  and  make  not  only  a 
good  salad,  but  a  beautiful  garnish.  The  seed  should  be 
sown  thinly,  in  good  soil,  in  drills  six  inches  apart.  In 
gathering,  instead  of  cutting  the  plants  over,  the  leaves 
should  be  picked  off  singly.  After  this  operation,  fresh 
leaves  are  soon  put  forth. 

It  is  difficult  to  procure  the  seed  true ;  the  Common  Curled 
being,  in  general,  substituted  for  it. 


344  SALAD    PLANTS. 


CUCKOO  FLOWER. 

Small  Water-cress.      Cardamine  pratensis. 

A  hardy,  perennial  plant,  introduced  from  Europe,  and 
naturalized  to  a  limited  extent  in  some  of  the  Northern 
States.  Stem  about  fifteen  inches  high,  erect,  smooth ;  leaves 
deeply  divided,  —  the  divisions  of  the  radical  or  root  leaves 
rounded,  those  of  the  stalk  long,  narrow,  and  pointed  ;  the 
flowers  are  comparatively  large,  white,  or  rose-colored,  and 
produced  in  erect,  terminal  clusters ;  the  seeds  are  of  a  brown 
color,  small,  oblong,  shortened  on  one  side,  rounded  on  the 
opposite,  and  retain  their  vegetating  powers  four  years, — 
nearly  thirty  thousand  are  contained  in  an  ounce. 

Soil.  —  It  succeeds  best  in  moist,  loamy  soil ;  and  should 
have  a  shady  situation. 

Propagation  and  Cultivation.  —  It  may  be  propagated  from 
seeds,  or  by  a  division  of  the  roots.  The  seeds  are  sown  in 
April  or  May,  in  shallow  drills  a  foot  asunder.  The  roots 
may  be  divided  in  spring  or  autumn. 

Use.  —  The  leaves  have  the  warm,  pungent  taste  common 
to  the  Cress  family ;  and  are  used  in  their  young  state,  like 
Cress,  as  a  salad.  Medically,  they  have  the  reputation  of 
being  highly  antiscorbutic  and  of  aiding  digestion.  There 
are  four  varieties  :  — 

White  Flowering.  —  A  variety  with  white,  single  flowers. 

Purple  Flowering.  —  Flowers  purple,  single.  Either  of 
these  varieties  may  be  propagated  from  seeds,  or  by  a  division 
of  the  roots. 

Double  Flowering  White.  —  Flowers  white,  double. 

Double  Flowering  Purple.  —  A  double  variety,  with  purple 
blossoms.  These  varieties  are  propagated  by  a  division  of 
the  roots.  Double-flowering  plants  are  rarely  produced  from 
seeds. 


THE    DANDELION.  345 


THE     DANDELION. 

Leontodon  taraxacum. 

The  Dandelion,  though  spontaneously  abundant,  is  not  a 
native  of  this  country.  Introduced  from  Europe,  it  has 
become  extensively  naturalized,  abounding  in  gardens,  on 
lawns,  about  cultivated  lands ;  and,  in  May  and  June,  often, 
of  itself  alone,  constituting  no  inconsiderable  portion  of  the 
herbage  of  rich  pastures  and  mowing-fields. 

It  is  a  hardy,  perennial  plant,  with  an  irregular,  branching, 
brownish  root.  The  leaves  are  all  radical,  long,  runcinate, 
or  deeply  and  sharply  toothed  ;  the  flower-stem  is  from  six  to 
twelve  inches  and  upwards  in  height,  leafless,  and  produces 
at  its  top  a  large,  yellow,  solitary  blossom  ;  the  seeds  are 
small,  oblong,  of  a  brownish  color,  and  will  keep  three  years. 

Soil  and  Cultivation.  —  Although  the  Dandelion  will  thrive 
in  almost  any  description  of  soil,  it  nevertheless  produces 
much  the  largest,  most  tender,  and  best-flavored  leaves,  as 
well  as  the  greatest  crop  of  root,  when  grown  in  mellow, 
well-enriched  ground.  Before  sowing,  stir  the  soil,  either  by 
the  spade  or  plough,  deeply  and  thoroughly ;  smooth  off  the 
surface  fine  and  even ;  and  sow  the  seeds  in  drills  half  an  inch 
deep,  and  twelve  or  fifteen  inches  apart.  If  cultivated  for 
spring  greens,  or  for  blanching  for  salad,  the  seed  must  be 
sown  in  May  or  June.  In  July,  thin  out  the  young  plants  to 
two  or  three  inches  apart ;  cultivate  during  the  season  in  the 
usual  form  of  cultivating  other  garden  productions ;  and,  in 
April  and  May  of  the  ensuing  spring,  the  plants  will  be  fit 
for  the  table. 

For  very  early  use,  select  a  portion  of  the  bed  equal  to  the 
supply  required ;  and,  in  November,  spread  it  rather  thickly 
over  with  coarse  stable -manure.  About  the  beginning  of 
February,  remove  the  litter,  and  place  boards  or  planks  on 
four  sides,  of  a  square  or  parallelogram,  in  the  manner  of  a 

44 


346  SALAD    PLANTS. 

common  hot-bed,  providing  for  a  due  inclination  towards  the 
south.  Over  these  put  frames  of  glass,  as  usually  provided 
for  hot-beds ;  adding  extra  protection  by  covering  with  straw 
or  other  material  in  intensely  cold  weather.  Thus  treated, 
the  plants  will  be  ready  for  cutting  two  or  three  weeks  earlier 
than  those  in  the  open  ground. 

When  grown  for  its  roots,  the  ground  must  be  prepared  in 
the  manner  before  directed ;  and  the  seeds  should  be  sown 
in  October,  in  drills  fourteen  or  fifteen  inches  asunder.  In 
June  following,  thin  out  the  young  plants  to  two  or  three 
inches  apart ;  keep  the  ground  loose,  and  free  from  weeds, 
during  the  summer  ;  and,  in  October,  the  roots  will  have 
attained  their  full  size,  and  be  ready  for  harvesting,  which  is 
usually  performed  with  a  common  subsoil  plough.  After 
being  drawn,  they  are  washed  entirely  clean,  sliced,  and  dried 
in  the  shade  ;  when  they  are  ready  for  the  market. 

Use.  —  The  Dandelion  resembles  Endive,  and  affords  one  of 
the  earliest,  as  well  as  one  of  the  best  and  most  healthful, 
of  spring  greens.  "  The  French  use  it  bleached,  as  a  salad  ; 
and  if  large,  and  well  bleached,  it  is  better  than  Endive, 
much  more  tender,  and  of  finer  flavor."  The  roots,  after 
being  dried  as  before  directed,  constitute  an  article  of  consi 
derable  commercial  importance  ;  being  extensively  employed 
as  a  substitute  for,  or  mixed  in  various  proportions  with, 
coffee. 

It  may  be  grown  for  greens  at  trifling  cost;  and  a  bed 
twelve  or  fourteen  feet  square  will  afford  a  family  an  abun 
dant  supply. 

Under  cultivation,  and  even  in  its  natural  state,  the  leaves 
of  different  plants  vary  in  a  marked  degree  from  each  other, 
not  only  in  size,  and  manner  of  growth,  but  also  in  form. 
Judicious  and  careful  cultivation  would  give  a  degree  of  perma- 
nency  to  these  distinctions ;  and  varieties  might  undoubtedly 
be  produced,  well  adapted  for  the  various  purposes  for  which 
the  plant  is  gro\vn,  whether  for  the  roots,  for  blanching,  or 
for  greens. 


ENDIVE.  347 


ENDIVE. 

Chicorium  endivia. 

Endive  is  a  hardy  annual,  said  to  be  a  native  of  China  and 
Japan.  When  fully  developed,  it  is  from  four  to  six  feet  in 
height.  The  leaves  are  smooth,  and  lobed  and  cut  upon  the 
borders  more  or  less  deeply,  according  to  the  variety; 
the  flowers  are  usually  of  a  blue  color,  and  rest  closely  in  the 
axils  of  the  leaves ;  the  seeds  are  small,  long,  angular,  and  of 
a  grayish  color ;  their  germinative  properties  are  retained 
for  ten  years  ;  nearly  twenty-five  thousand  are  contained  in 
an  ounce. 

Soil.  —  All  of  the  varieties  thrive  well  in  any  good,  mellow 
garden  soil.  Where  there  is  a  choice  of  situations,  select  one 
in  which  the  plants  will  be  the  least  exposed  to  the  effects  of 
drought  and  heat. 

Propagation.  —  The  plants  can  be  raised  only  from  seed. 
This  may  be  sown  where  the  plants  are  to  remain ;  or  it  may 
be  sown  broadcast,  or  in  close  drills  in  a  nursery-bed  for 
transplanting.  If  sown  where  the  plants  are  to  remain,  sow 
thinly  in  shallow  drills  a  foot  apart  for  the  smaller,  curled 
varieties,  and  fifteen  inches  for  the  larger,  broad-leaved  sorts. 
Thin  out  the  plants  to  a  foot  asunder  as  soon  as  they  are 
large  enough  to  handle,  and  keep  the  ground  about  them,  as 
well  as  between  the  rows,  loose,  and  free  from  weeds,  by 
repeated  hoeings.  If  required,  the  plants  taken  out  in  thin 
ning  may  be  reset  in  rows  at  the  same  distances  apart. 

If  sown  in  a  nursery-bed,  transplant  when  the  young 
plants  have  eight  or  ten  leaves  ;  setting  them  at  the  distances 
before  directed.  This  should  be  done  at  morning  or  evening  ; 
and  the  plants  should  afterwards  be  watered  and  shaded  for  a 
few  days,  until  they  are  well  established. 

The  first  sowing  may  be  made  as  early  in  spring  as  the 
weather  will  permit ;  and  a  sowing  may  be  made  a  month  or 


348  SALAD    PLANTS. 

six  weeks  after,  for  a  succession :  but  as  it  is  for  use  late  in 
autumn,  or  during  the  winter  and  spring,  that  Endive  is  most 
required,  the  later  sowings  are  the  most  important.  These 
are  usually  made  towards  the  end  of  July. 

Blanching.  —  Before  using,  the  plants  must  be  blanched  ; 
which  is  performed  in  various  ways.  The  common  method 
is  as  follows :  When  the  root-leaves  have  nearly  attained 
their  full  size,  they  are  taken  when  entirely  dry,  gathered  to 
gether  into  a  conical  form,  or  point,  at  the  top,  and  tied 
together  with  matting,  or  any  other  soft,  fibrous  material ; 
by  which  means,  the  large,  outer  leaves  are  made  to  blanch 
the  more  tender  ones  towards  the  heart  of  the  plant. 

After  being  tied  in  this  manner,  the  plants  are  sometimes 
blanched  by  earthing,  as  practised  with  Celery  or  Cardoons. 
This  process  is  recommended  for  dry  and  warm  seasons  :  but 
in  cold,  wet  weather,  they  are  liable  to  decay  at  the  heart ; 
and  blanching-pots,  or,  in  the  absence  of  these,  common 
flower-pots,  inverted  over  the  plants,  will  be  found  a  safe  and 
effectual  means  of  rendering  them  white,  crisp,  and  mild 
flavored. 

"  Some  practise  setting  two  narrow  boards  along  each  side 
of  the  row ;  bringing  them  together  at  the  top  in  the  form  of 
a  triangle,  and  afterwards  drawing  earth  over  them  to  keep 
them  steady.  Some  cover  the  dwarfish  sorts  with  half- 
decayed  leaves,  dry  tanner's  bark,  sand,  coal-ashes,  and  even 
sawdust ;  but  all  of  these  methods  are  inferior  to  the  blanch- 
pot  or  the  tying-up  process." 

Time  required  for  Blanching.  —  In  summer  weather,  when 
vegetation  is  active,  the  plants  will  blanch  in  ten  days ;  but 
in  cool  weather,  when  the  plants  have  nearly  attained  their 
growth  or  are  slowly  developing,  three  weeks  will  be  required 
to  perfect  the  operation. 

Harvesting,  and  Preservation  during  Winter.  —  "  Before 
frost  sets  in,  they  must  be  tied  up  in  a  conical  form,  as  before 
directed ;  and  all  dead  or  yellow  leaves  must  be  taken  off. 


ENDIVE.  349 

Then  take  them  up  with  a  ball  of  soil  to  each,  and  put  them 
into  light  earth  in  a  cellar  or  some  warm  building.  Put  only 
the  roots  into  the  earth.  Do  not  suffer  the  plants  to  touch 
each  other ;  and  pour  a  little  water  round  the  roots  after  they 
are  placed  in  the  earth.  If  they  are  perfectly  dry  when  tied 
up,  they  will  keep  till  spring."  —  Corb. 

Seed.  —  Two  or  three  vigorous  plants,  left  unblanched,  will 
yield  sufficient  to  supply  a  garden  of  ordinary  size  for  years. 
Half  an  ounce  will  sow  a  seed-bed  of  forty  square  feet. 

Use.  —  "The  leaves  are  the  parts  used,  and  these  only 
when  blanched  to  diminish  their  natural  bitterness  of  taste. 
It  is  one  of  the  best  autumn,  winter,  and  spring  salads."  — 
M'Int. 

Varieties.  —  The  descriptions  of  many  of  the  varieties  have 
been  prepared  from  an  interesting  paper  read  before  the 
London  Horticultural  Society  by  Mr.  Matthews,  clerk  of  the 
society's  garden. 

The  different  sorts  are  divided  into  two  classes,  —  the  "  Ba- 
tavian  "  and  the  "  Curled-leaved." 


BATAVIAN  ENDIVES. 

Under  the  Batavian  Endives  are  included  all  the  varieties 
with  broad  leaves,  generally  rounded  at  the  points,  with  the 
margin  slightly  ragged  or  torn,  but  not  curled.  These  are 
called,  by  the  French,  Scarolles.  As  most  of  the  sorts  require 
more  room  than  the  Curled-leaved  kinds,  the  rows  should  be 
about  fourteen  inches  apart,  and  the  plants  thinned  out  from 
nine  to  twelve  inches  in  the  rows. 


BROAD-LEAVED  BATAVIAN  ENDIVE. 

Common  Yellow  Endive,  of  the  Dutch. 

Leaves  yellowish-green,  large,  long  and  broad,  thick  and 
fleshy,  the  edges  slightly  ragged :  when  fully  grown,  they 


350  SALAD    PLANTS. 

are  about  ten  inches  long,  and  an  inch  wide  at  the  base ;  in 
creasing  regularly  in  width  towards  the  end,  and  measuring 
five  or  six  inches  in  diameter  at  the  broadest  part.  The 
leaves  of  the  centre  of  the  plant  are  of  the  same  form,  but 
shorter,  and  much  paler.  The  plants  form  but  little  heart  of 
themselves ;  but  the  length  of  the  outer  leaves  is  such,  that 
they  tie  up  well  for  blanching.  In  quality,  as  well  as  in  ap 
pearance,  it  is  inferior  to  the  Curled  sorts  ;  and  its  flavor  is 
not  so  mild  and  agreeable  as  that  of  some  of  the  other  kinds 
of  Batavian  endives. 


CURLED  BATAVIAN  ENDIVE.     Thomp. 

The  leaves  of  this  variety  are  neither  so  large  nor  so 
broad  as  those  of  the  Broad-leaved  Batavian  Endive :  they 
grow  flat  on  the  ground,  and  are  curled  at  their  edges.  The 
whole  appearance  of  the  plant  is  very  different  from  the  Com 
mon  Broad-leaved  ;  approaching  the  Curled  endives,  in  gene 
ral  character.  The  heart,  which  forms  of  itself,  is  small,  and 
lies  close  to  the  ground. 

The  plants  require  twelve  or  fourteen  inches'  space  between 
the  rows,  and  eight  or  ten  inches  in  the  row. 

LARGE  BATAVIAN  ENDIVE. 

Scarolle  grande,  of  the  French. 

This  differs  from  the  Small  Batavian  Endive  in  the  size 
and  shape  of  its  leaves,  which  are  broader  and  more  rounded  : 
they  are  a  little  darker,  but  yet  pale.  The  inner  ones  are 
turned  over  like  the  small  variety,  though  not  so  regularly; 
but  form  a  large,  well-blanched  heart,  of  good  flavor.  This 
and  the  Small  Batavian  will  blanch  perfectly  if  a  mat  is  laid 
over  them,  and  do  not  require  to  be  tied  up.  Both  the  Small 
and  the  Large  sorts  are  considered  hardier  than  the  Curled 
varieties. 


ENDIVE.  351 

LETTUCE-LEAVED  OR  WHITE  BATAVIAN  ENDIVE. 

Scarolle  blonde.   Vil. 

Leaves  broad  and  large,  obtuse,  ragged  at  the  edges,  of 
a  paler  color  and  thinner  texture  than  either  of  the  other 
Batavian  sorts  ;  the  exterior  leaves  are  spreading,  fourteen 
inches  long,  two  inches  wide  at  the  base,  and,  growing  regu 
larly  broader  to  the  end,  measure  six  or  seven  inches  in  dia 
meter  at  the  widest  part ;  the  central  leaves  are  short,  and 
the  head  is  less  compact  than  that  of  the  Common  Broad- 
leaved  ;  the  seeds  are  of  a  paler  color  than  those  of  the 
Green  Curled  Endive. 

To  blanch  it,  the  leaves  must  be  tied  up ;  and  it  should  be 
grown  for  summer  use,  as  it  is  comparatively  tender,  and  will 
not  endure  severe  weather.  It  is  best  if  used  while  young  ; 
for,  when  fully  developed,  the  leaves  are  not  tender,  and,  if 
not  well  blanched,  are  liable  to  have  a  slightly  bitter  taste. 

Sow  in  May  or  June,  in  rows  fifteen  inches  apart,  and  thin 
to  a  foot  in  the  rows ;  or  transplant,  giving  the  plants  the 
same  space. 

SMALL  BATAVIAN  ENDIVE. 

Scarolle  courte,  of  the  French. 

Leaves  whitish-green,  broad,  of  moderate  length,  and 
slightly  cut  at  the  edges.  The  inner  leaves  are  numerous, 
and  turn  over  like  a  hood  at  the  end ;  forming  a  larger  head 
than  any  of  the  other  kinds.  It  is  one  of  the  best  of  the 
endives,  and  a  valuable  addition  to  our  winter  salads.  It 
blanches  with  little  trouble ;  and  is  mild  and  sweet,  without 
being  bitter. 

CURLED  ENDIVES. 

Curled  endives  are  those  with  narrow  leaves,  more  or  less 
divided,  and  much  curled.  They  are  usually  full  in  the 
heart.  The  French  call  them,  by  way  of  distinction,  Chi- 
corees. 


352  SALAD    PLANTS. 


DUTCH  GREEN  CURLED  ENDIVE. 

This  approaches  the  Large  Green  Curled  Endive  in  ap 
pearance  and  growth  ;  but  the  divisions  of  the  leaves  are 
deeper,  the  outer  leaves  are  broader,  not  so  much  curled, 
and  the  inner  ones  more  turned  into  the  heart :  the  outer 
leaves  are  about  ten  inches  long.  It  blanches  well,  and  is 
hardy. 

GREEN  CURLED  ENDIVE. 
Small  Green  Curled  Endive. 

Leaves  six  or  seven  inches  long,  finely  cut,  and  beautifully 
curled ;  the  outer  leaves  lying  close  to  the  ground,  the  inner 
ones  thickly  set,  forming  a  compact  heart.  Easily  blanched, 
very  hardy,  and  well  adapted  for  winter  use.  The  leaves  are 
longer,  and  of  a  darker-green  color,  than  those  of  the  Green 
Curled  Summer  Endive,  and  will  tie  up  much  better  for 
blanching.  It  is  a  fortnight  later. 

Sow  in  rows  a  foot  or  fourteen  inches  apart,  and  thin  to 
six  or  eight  inches  in  the  row. 

It  may  be  quickly  blanched  by  simply  covering  the  plant 
with  a  deep  flower-pot  saucer.  In  summer,  while  the  plants 
are  growing  vigorously,  the  process  will  be  completed  in 
about  a  week :  later  in  the  season,  two  weeks,  or  even  more, 
may  be  necessary. 

GREEN  CURLED  SUMMER  ENDIVE. 

Leaves  not  quite  so  large  as  those  of  the  Green  Curled  ; 
finely  and  deeply  cut :  the  outer  ones  are  five  or  six  inches 
long,  and  grow  close  to  the  ground  ;  the  inner  are  short, 
numerous,  curled,  and  form  a  close,  full  heart.  It  is  much 
the  smallest  of  any  of  the  kinds,  and  is  somewhat  tender. 
The  outer  leaves  are  so  short,  that  they  will  not  tie  up  ; 


ENDIVE.  353 

but  blanch  well  by  being  covered  simply  with  a  flat  garden- 
pan,  as  directed  for  the  Green  Curled. 

This  variety  is  distinguished  from  the  last  named  by  its 
shorter,  broader,  deeper  cut,  and  less  curled  leaves  :  the  head 
is  more  solid  at  the  centre,  and  is  also  much  harder.  The 
seeds  should  be  sown  early ;  for,  if  sown  late,  the  plants  are 
liable  to  be  affected  by  dampness  and  wet  weather,  and  to  rot 
at  the  heart. 

Cultivate  in  rows  twelve  or  fourteen  inches  apart,  and  eight 
or  ten  inches  apart  in  the  rows. 

ITALIAN  GREEN  CURLED  ENDIVE. 

Leaves  from  ten  to  twelve  inches  long,  deep-green,  narrow, 
and  divided  to  the  mid-rib.  They  grow  erect,  and  the  seg 
ments  are  much  cut  and  curled. 

It  is  a  well-marked  variety ;  readily  distinguished  by  the 
length  of  the  leaf- stalks,  and  the  pinnatifid  character  of  the 
leaves.  It  blanches  well,  and  is  of  good  quality. 

LARGE  GREEN  CURLED  ENDIVE. 

A  sub-variety  of  the  Common  Green  Curled,  of  stronger 
growth,  and  larger  hearted.  The  exterior  leaves  are  ten  or 
twelve  inches  long,  looser  and  more  erect  than  those  of  the 
last  named :  the  inner  ones  are  less  numerous,  and  not  so 
much  divided. 

It  is  hardy,  blanches  quickly,  and  is  not  liable  to  decay  at 
the  heart. 

LONG  ITALIAN  GREEN  CURLED. 

Leaves  long,  deeply  divided,  and  more  upright  in  their 
growth  than  those  of  the  Large  Green  Curled ;  the  divisions 
of  the  leaves  are  large,  and  toothed,  or  cut,  but  are  not  curled  ; 
the  heart-leaves  are  few  and  short. 

45 


354  SALAD    PLANTS. 

The  variety  is  quite  distinct ;  and,  though  not  so  neat  and 
regular  as  some  others,  it  is  of  excellent  quality,  and  recom 
mended  for  cultivation. 


PICPUS  FINE  CURLED  ENDIVE.     Vil. 

Exterior  leaves  seven  or  eight  inches  long,  deeply  lobed ; 
the  lobes  divided  in  the  same  manner  as  those  of  the 
Common  Green  Curled.  The  inside  leaves  are  finely  cut, 
and  much  curled ;  and  form  a  kind  of  head  more  compact 
than  that  of  the  Green  Curled,  but  comparatively  loose- 
hearted. 

It  blanches  well  and  quickly,  and  is  a  good  variety ;  though 
neither  its  foliage  nor  its  general  habit  presents  any  very 
distinctive  peculiarities. 


RUFFEC  CURLED. 
Chicoree  frise'e  de  Ruffec.   Vil. 

This  variety  attains  a  remarkable  size,  much  exceeding  that 
of  the  Common  Green  Curled.  The  leaves  sometimes  mea 
sure  nearly  a  foot  and  a  half  in  length.  Quality  tender  and 
good. 

STAGHORN  ENDIVE. 
Early  Fine  Curled  Rouen.    Vil 

A  recently  introduced  variety.  The  leaves  are  deep-green, 
divided  into  numerous  segments,  not  frilled  or  curled,  but 
much  cut  or  jagged  at  the  points,  the  borders  having  a 
branched  appearance  ;  whence  the  name.  The  leaves  gra 
dually  shorten  towards  the  centre  of  the  plant,  are  more  finely 
cut,  and  become  closer  together ;  thus  forming  a  moderately 
firm  heart,  or  head ;  less  compact,  however,  than  that  of  the 
Green  Curled  Summer  Endive. 

It  is  well  adapted  to  humid  climates,  is  hardier  than  the 


ENDIVE.  355 

Common  Green  Curled,  and  is  preferred  by  market-gardeners 
for  cultivation  in  autumn  and  winter. 


TRIPLE-CURLED  Moss  ENDIVE.     M'Int. 
Winter  Moss  Endive.     Chicoree  mousse.  Vil. 

This  is  a  sub-variety  of  the  Staghorn  Endive,  and  compara 
tively  of  recent  introduction.  It  is  a  unique  sort,  exceedingly 
well  curled ;  and,  when  the  variety  is  genuine  and  the  plant 
well  developed,  has  an  appearance  not  unlike  a  tuft  of 
moss. 

It  is  liable  to  degenerate  ;  and,  though  sometimes  classed  as 
a  Winter  Endive,  is  less  hardy  than  many  other  sorts. 

It  may  be  grown  in  rows  a  foot  apart,  six  inches  being 
allowed  between  the  plants  in  the  rows. 

WHITE  CURLED  OR  EVER-BLANCHED  ENDIVE.      Vil. 

Leaves  pale  yellowish-green,  nearly  white  when  young, 
ten  inches  long,  rather  narrow,  lobed,  cut,  and  beautifully 
frilled,  or  curled,  on  the  borders ;  the  upper  surface  of  the 
mid-ribs  generally  tinged  with  red.  The  leaves  of  the  centre 
are  not  numerous,  and  much  curled  :  resting  upon  those  of 
the  exterior,  they  form  no  head,  but  leave  the  heart  loose 
and  open. 

It  is  distinguished  from  all  others  by  its  color ;  both  the 
leaves  and  the  seeds  being  paler  than  those  of  any  other  sort. 
Its  principal  recommendation  is  signified  in  the  name ;  but  it 
should  be  used  while  young,  cut  and  served  in  the  form  of 
lettuce.  It  is  then  tender  and  of  good  quality ;  though  the 
plants  yield  a  small  amount  of  salad,  compared  with  many 
other  sorts.  When  fully  grown,  the  leaves  become  tough, 
and  often  bitter.  As  a  variety  for  winter  culture,  it  is  of 
little  value. 


356  SALAD    PLANTS. 


HOESE-KADISH. 

Cochlearia  armoracia.     Nasturtium  armoracia. 

Horse-radish  is  a  hardy  perennial,  introduced  from  Europe, 
growing  naturally  along  old  roads,  and  about  gardens  and 
waste  places  in  long  settled  towns.  The  root  is  white  within 
and  without,  long,  nearly  cylindrical,  and  from  an  inch  to  two 
inches  and  a  half  in  diameter  ;  stalk  two  feet  or  more  in 
height,  smooth  and  branching  ;  the  radical  leaves  are  from 
fifteen  to  eighteen  inches  in  length,  oval-oblong,  and  toothed 
on  the  margin,  —  those  of  the  stalk  narrow,  pointed,  smooth, 
and  shining;  the  flowers  are  white,  and  are  put  forth  in 
June  ;  the  seed-pods  are  globular,  but  are  very  rarely  formed, 
the  flowers  being  usually  abortive. 

There  is  but  one  variety. 

Propagation  and  Culture.  —  "  Propagation  is  always  effect 
ed  by  planting  portions  of  the  roots,  which  grow  readily. 
The  soil  most  conducive  to  it  is  a  deep,  rich,  light  sand,  or 
alluvial  deposit,  free  from  stones  or  other  obstructions  ;  as,  the 
longer,  thicker,  and  straighter  the  roots  are,  the  more  they 
are  valued.  There  is  scarcely  another  culinary  vegetable,  of 
equal  importance,  in  which  cultivation  is,  in  general,  so  greatly 
neglected  as  in  this.  It  is  often  found  planted  in  some  obscure 
corner  of  the  garden,  where  it  may  have  existed  for  years ; 
and  is  only  visited  when  needed  for  the  proprietor's  table. 
The  operation  of  hastily  extracting  a  root  or  two  is  too  often 
all  that  is  thought  of;  and  the  crop  is  left  to  fight  its  way 
amongst  weeds  and  litter  as  best  it  may."  —  M'Lit. 

A  simple  method  of  cultivation  is  as  follows :  Trench  the 
ground  eighteen  inches  or  two  feet  deep,  and  set  the  crowns 
or  leading  buds  of  old  roots,  cut  off  about  three  inches  in 
length,  in  rows  a  foot  apart,  and  nine  inches  from  each 
other  in  the  rows  ;  cover  six  inches  deep,  and  cultivate  in  the 
usual  manner  during  the  summer.  The  shoots  will  soon 


LETTUCE.  357 

make  their  appearance,  and  the  large  leaves  of  the  plant 
completely  occupy  the  surface  of  the  bed.  After  two  seasons' 
growth,  the  roots  will  be  fit  for  use. 

Taking  the  Crop.  — Its  season  of  use  is  from  October  till 
May ;  and,  whenever  the  ground  is  open,  the  table  may  be 
supplied  directly  from  the  garden. 

For  winter  use,  take  up  the  requisite  quantity  of  roots  in 
November,  pack  them  in  moist  sand  or  earth,  and  store  in  the 
cellar,  or  in  any  situation  out  of  reach  of  frost. 

Use.  —  The  root  shredded  or  grated,  with  the  addition  of 
vinegar,  is  used  as  a  condiment  with  meats  and  fish.  It  has 
an  agreeable,  pungent  flavor ;  and,  besides  aiding  digestion, 
possesses  other  important  healthful  properties. 


LETTUCE. 

Lactuca  sativa. 

Lettuce  is  said  to  be  of  Asiatic  origin.  It  is  a  hardy,  annual 
plant,  and,  when  fully  developed,  from  two  to  three  feet  in 
height,  with  an  erect,  branching  stem.  The  flowers  are  com 
pound,  yellow,  usually  about  half  an  inch  in  diameter ;  the 
seeds  are  oval,  flattened,  and  either  white,  brown,  or  black, 
according  to  the  variety,  —  nearly  thirty  thousand  are  con 
tained  in  an  ounce,  and  their  vitality  is  retained  five  years. 

Soil.  —  Lettuce  succeeds  best  in  rich  and  comparatively 
moist  soil;  and  is  also  best  developed,  and  most  crisp  and 
tender,  if  grown  in  cool,  moist  weather.  A  poor  soil,  and  a 
hot,  dry  exposure,  may  produce  a  small,  tolerable  lettuce 
early  in  spring,  or  late  in  autumn ;  but,  if  sown  in  such  situa 
tions  during  the  summer  months,  it  will  soon  run  to  seed,  and 
prove  nearly,  if  not  entirely,  worthless  for  the  table.  The 
richer  the  soil  may  be,  and  the  higher  its  state  of  cultivation, 
the  larger  and  finer  will  be  the  heads  produced  ;  and  the 


358  SALAD    PLANTS. 

more  rapidly  the  plants  are  grown,  the  more  tender  and 
brittle  will  be  their  quality. 

Propagation.  —  It  is  always  grown  from  seeds,  which  are 
small  and  light ;  half  an  ounce  being  sufficient  to  sow  a  nur 
sery-bed  of  nearly  a  hundred  square  feet.  It  is  necessary  that 
the  ground  should  be  well  pulverized  and  made  smooth  be 
fore  it  is  sown,  and  the  seeds  should  not  be  covered  more 
than  a  fourth  of  an  inch  deep. 

Cultivation.  —  Some  recommend  sowing  where  the  plants 
are  to  remain,  in  drills  from  ten  to  fifteen  inches  apart, 
and  thinning  the  plants  to  nearly  the  same  distance  in  the 
lines ;  adapting  the  spaces  between  the  drills,  as  well  as  be 
tween  the  plants  in  the  drills,  to  the  habit  and  size  of  the 
variety  in  cultivation.  Others  recommend  sowing  in  a  small 
nursery-bed,  and  transplanting.  The  process  of  transplanting 
unquestionably  lessens  the  liability  of  the  plants  to  run  to 
seed,  and  produces  the  largest  and  finest  heads.  The  first 
sowing  in  the  open  ground  may  be  made  as  soon  in  March 
or  April  as  the  frost  leaves  the  ground ;  and,  if  a  continued 
supply  is  desired,  a  sowing  should  afterwards  be  made,  at 
intervals  of  about  four  weeks,  until  September.  "During 
spring,  the  young  crops  must  be  protected  from  frost,  and  in 
summer  from  drought  by  copious  manure-waterings  and  fre 
quent  stirring  of  the  ground  between  the  plants.  In  the 
growing  season,  every  stimulant  should  be  applied  ;  for  much 
of  the  excellence  of  the  crop  depends  on  the  quickness  of  its 
growth." 

Forcing.  —  Lettuce  is  now  served  at  table  the  year  round ; 
not,  of  course,  of  equal  excellence  at  all  seasons.  Sowings 
are  consequently  required  for  each  month :  those  intended 
for  the  spring  supply  being  made  from  December  to  Febru 
ary  ;  about  twelve  weeks  being  required  for  its  full  develop 
ment,  when  reared  in  the  winter  months.  The  seed  is  sown 
rather  thinly,  broadcast,  in  a  hot-bed ;  and,  when  the  plants 
have  made  two  or  three  leaves,  they  are  pricked  out  to  three 


LETTUCE.  359 

or  four  inches  apart  in  another  portion  of  the  bed,  —  thus 
affording  them  more  space  for  growth,  and  opportunity  to 
acquire  strength  and  hardiness.  When  two  or  three  inches 
high,  they  are  finally  transplanted  into  yet  another  part  of  the 
bed,  at  distances  corresponding  with  the  size  of  the  variety, 
varying  from  ten  to  fourteen  inches  in  each  direction.  As 
the  plants  increase  in  size,  the  quantity  of  air  should  be  in 
creased  ;  and  water  should  be  given,  whenever  the  surface  of 
the  bed  becomes  dry.  In  severe  cold  or  in  cloudy  weather,  and 
almost  always  at  night,  straw  matting  (made  thick  and  heavy 
for  the  purpose),  woollen  carpeting,  or  a  similar  substitute, 
should  be  extended  over  the  glass,  for  the  retention  of  heat. 

Some  practise  transplanting  directly  from  the  nursery-bed 
to  where  the  plants  are  to  remain ;  but  the  finest  Lettuce  is 
generally  obtained  by  the  treatment  above  described. 

"Lettuces  are  sometimes  required  for  cutting  young,  or 
when  about  two  inches  high.  These  are  termed,  by  the 
French,  Laitues  d  couper.  The  small,  early  sorts  (such  as 
the  Hardy  Hammersmith  .and  Black-seeded  Gotte)  are  pre 
ferred  for  this  purpose ;  but  any  sort  that  is  green  or  pale- 
green,  and  not  brown  or  otherwise  colored,  will  do.  They 
should  be  sown  in  the  open  ground  about  once  a  week,  or 
every  ten  days,  from  April,  throughout  the  season.  In  win 
ter,  they  are  best  raised  on  heat.  They  should  be  sown 
rather  thickly  in  drills  six  inches  apart."  —  Thomp. 

To  save  Seed.  —  "  This  should  be  done  from  plants  raised 
from  early  sowings.  The  finest  specimens  should  be  select 
ed  ;  avoiding,  however,  those  that  show  a  disposition  to  run 
quickly  to  seed.  Those  that  heart  readily,  and  yet  are  slow 
to  run  up,  are  to  be  preferred.  Care  should  be  taken  that 
no  two  different  varieties  be  allowed  to  seed  near  each  other, 
in  order  that  the  sorts  may  be  kept  true.  The  seed  which 
ripens  first  on  the  plant  is  the  best :  therefore  it  should  be 
secured,  rather  than  wait  for  the  general  ripening.  The 
branchlets  which  first  ripen  their  seed  should  be  cut  off,  and 


360  SALAD    PLANTS. 

laid  on  a  cloth  in  the  sun ;  or,  when  the  forward  portion  of 
the  seed  is  as  near  maturity  as  will  safely  bear  without  shak 
ing  off,  the  plants  should  be  carefully  pulled  up,  and  placed 
upright  against  a  south  wall,  with  a  cloth  under  them  to 
perfect  their  ripening.  The  seed  should  in  no  case  be  de 
pended  on  without  trial.  Plants  from  seeds  two  years  old 
heart  more  readily  than  those  from  one-year-old  seed."  — 
Thomp. 

Use.  —  "  Lettuce  is  well  known  as  one  of  the  best  of  all 
salad  plants.  It  is  eaten  raw  in  French  salads,  with  cream, 
oil,  vinegar,  salt,  and  hard-boiled  eggs.  It  is  also  eaten 
by  many  with  sugar  and  vinegar ;  and  some  prefer  it  with 
vinegar  alone.  It  is  excellent  when  stewed,  and  forms  an 
important  ingredient  in  most  vegetable  soups.  It  is  eaten  at 
almost  all  meals  by  the  French ;  by  the  English  after  dinner, 
if  not  served  as  adjuncts  to  dishes  during  the  repast ;  and 
by  many  even  at  supper.  In  lobster  and  chicken  salads,  it  is 
indispensable ;  and  some  of  the  varieties  furnish  a  beautiful 
garnish  for  either  fish,  flesh,  or  fowl. 

"  In  a  raw  state,  Lettuce  is  emollient,  cooling,  and  in  some 
degree  laxative  and  aperient,  easy  of  digestion,  but  contain 
ing  no  nourishment." 

Varieties.  —  These  are  exceedingly  numerous.  Some  are 
of  English  origin ;  many  are  French  and  German ;  but  com 
paratively  few  are  American.  The  number  of  kinds  grown 
to  any  considerable  extent  in  this  country  is  quite  limited. 
Cultivators  generally  select  such  as  appear  to  be  best  adapted 
to  the  soil  and  climate  of  their  particular  locality ;  and,  by 
judicious  management,  endeavor  to  give  vigor  and  hardiness 
to  the  plants,  and  to  increase  the  size,  compactness,  and 
crispy  quality  of  the  head.  Some  of  the  varieties  have  thus 
been  brought  to  a  remarkable  degree  of  perfection ;  the 
plants  producing  heads  with  as  much  certainty,  and  nearly  as 
well  proportioned  and  solid,  as  those  of  the  Common  Cab 
bage. 


LETTUCE.  861 

They  are  generally  divided  into  two  classes ;  viz.,  Cabbage 
lettuces  and  Cos  lettuces. 
Cabbage  Lettuces.  — 

BROWN  DUTCH. 

Black-seeded.  Vil. 

Head  of  medium  size,  rather  long  and  loose ;  the  leaves, 
which  coil  or  roll  back  a  little  on  the  borders  about  the  top 
of  the  head  are  yellowish-green,  washed  or  stained  with 
brownish-red,  —  the  surplus  leaves  are  large,  round,  waved, 
green,  washed  with  bronze-red,  and  coarsely,  but  not  pro 
minently,  blistered ;  diameter  twelve  to  fourteen  inches ; 
weight  about  eight  ounces. 

This  Lettuce  cabbages  readily,  forms  a  good-sized  head, 
is  tender,  of  good  quality,  hardy,  and  tolerably  early.  It 
does  not,  however,  retain  its  head  well  in  dry  and  warm 
weather;  and,  as  it  is  little  affected  by  cold,  seems  best 
adapted  to  winter  or  very  early  culture.  It  resembles  the 
Yellow-seeded  Brown  Dutch,  but  is  not  so  early,  and  the  head 
is  looser  and  larger. 

BROWN  SILESIAN  OR  MARSEILLES  CABBAGE.      Vil. 

Brown  Batavian. 

Head  green,  tinted  with  brown,  remarkably  large,  —  not 
compactly,  but  regularly,  formed;  ribs  and  nerves  of  the 
leaves  large  and  prominent;  the  leaves  disconnected  with 
the  head  are  large,  bronze-green,  coarsely  blistered,  and 
frilled  and  curled  on  the  margin.  The  diameter  of  a  well- 
grown  plant  is  about  eighteen  inches,  and  its  weight  twenty- 
eight  ounces.  The  seeds  are  white. 

This  Lettuce,  though  somewhat  hard,  is  brittle  and  mild 
flavored,  but  is  better  when  cooked  than  when  served  in  its 
crude  state  as  a  salad.  It  is  a  hardy,  late  sort ;  succeeds  well 
in  winter,  and  retains  its  head  a  long  period ;  but  is  rarely 

46 


36£  SALAD    PLANTS. 

employed  for  forcing,  on  account  of  its  size,  —  one  of  the 
plants  occupying,  in  a  frame  or  hot-bed,  the  space  of  two 
plants  of  average  dimensions. 

BROWN  WINTER  CABBAGE.     Vil. 
Large  Brown  Winter. 

Head  of  medium  size,  green,  washed  or  stained  with 
brownish-red,  regularly  formed,  and  moderately  compact; 
the  exterior  leaves  are  round  and  short,  much  wrinkled,  and 
coarsely  blistered.  When  grown  in  winter  or  in  cool  wea 
ther,  the  plants  measure  fourteen  inches  in  diameter,  and 
weigh  from  fourteen  to  sixteen  ounces.  The  seeds  are 
white. 

Hardy,  and  well  adapted  for  winter  culture.  The  heads 
are  not  so  firm  as  those  of  some  varieties ;  but  they  are  well 
retained,  blanch  white  and  tender,  and  are  of  excellent 
flavor. 

EARLY  OR  SUMMER  CAPE. 
Royal  Cape. 

Head  roundish,  usually  well  formed,  and  moderately  close 
and  firm;  the  outer  leaves  are  large,  loose,  golden-green, 
undulated,  and  coarsely  blistered ;  the  interior  leaves  are 
more  finely  blistered,  and  nearly  of  the  same  color  as  those 
of  the  outside ;  head,  when  divided,  yellowish  to  the  centre ; 
the  plants,  when  fully  grown,  measure  nearly  a  foot  in  diame 
ter,  and  weigh  from  six  to  ten  ounces. 

The  variety  is  not  well  adapted  for  forcing  or  for  early  cul 
ture  in  the  open  ground.  As  a  summer  Lettuce,  it  is  one  of 
the  best ;  enduring  the  heat  well,  and  not  running  soon  to 
seed.  Though  not  so  crisp  and  brittle  as  some  of  the  win 
ter  or  spring  grown  varieties,  it  is  comparatively  well  flavored 
and  of  good  quality.  It  is  similar  to  the  Summer  or  Royal 
Cabbage. 


LETTUCE.  363 

EARLY  SIMPSON. 
Hative  de  Simpson.     Vil. 

Head  large,  pale-green,  a  little  irregular  in  its  form,  and 
only  of  medium  solidity ;  the  outside  leaves  are  large  and 
broad,  plaited,  and  much  blistered ;  diameter  fourteen  or  fif 
teen  inches ;  weight  twelve  or  fourteen  ounces  ;  seeds  white. 

This  Lettuce  is  brittle,  and  of  excellent  flavor;  but  its 
head  is  not  compactly  formed.  Its  season  is  near  that  of  the 
Versailles  Cabbage ;  but  it  runs  quicker  to  seed.  It  is  said 
to  be  an  American  variety,  and  is  much  grown  in  the  vicinity 
of  New- York  City  for  marketing. 

EARLY  WHITE  SPRING  OR  BLACK-SEEDED  GOTTE.     Trans. 

A  small  spring  Cabbage  Lettuce,  growing  close  to  the 
ground.  Its  heart  is  hard  and  firm,  and  measures  about  four 
inches  in  diameter  when  stripped  of  its  outer  leaves ;  color 
pale-green ;  the  leaves  are  thin,  nearly  round,  rugose,  and 
waved  on  the  margin. 

This  Lettuce  comes  early  into  use,  and,  besides,  is  of  excel 
lent  flavor ;  but  its  chief  merit  is,  that  it  remains  longer  than 
almost  any  other  sort  before  running  to  seed,  and  even  some 
times  bursts  before  the  flower-stem  is  formed.  It  is  one  of 
the  smallest  of  the  Cabbage  lettuces,  and  somewhat  resem 
bles  the  Tennis-ball ;  from  which,  however,  it  differs  in  the 
leaves  being  more  curled  and  of  a  lighter-green  color,  and 
by  not  running  to  seed  so  soon  by  three  weeks  or  a  month. 

The  variety  has  black  seeds ;  and  this  fact  should  be  par 
ticularly  attended  to  in  obtaining  it  from  seedsmen,  as  the 
White- seeded  Gotte  lettuces  run  much  sooner  to  flower. 
Various  other  Gotte  lettuces  are  described  by  authors.  "  All 
are  of  great  merit,  but  are  little  cultivated  in  the  United 
States.  Where  small,  hard,  compact,  and  delicate  sorts  are 
required,  this  class  should  be  selected." 


364  BALAD    PLANTS. 


ENDIVE-LEAVED.      Vil. 

Laitue  chicoree. 

This  variety  forms  no  head.  The  leaves  are  finely  frilled 
and  curled,  and  spread  regularly  from  a  common  centre  in 
the  form  of  a  rosette.  A  well-developed  plant  resembles 
Curled  Endive.  It  appears  to  be  nearly  identical  with  the 
Green  Curled  Lettuce. 

The  seeds  are  black,  and  smaller  than  those  of  any  other 
variety. 

ENGLISH  ENDIVE-LIKE  CURLED-LEAVED.     Vil. 

Like  the  Common  Green  Curled  Lettuce,  this  variety  forms 
no  head.  The  plant  has  the  form  of  a  rosette,  and  the  foli 
age  a  silvery-gray  appearance.  The  leaves  are  short,  undu 
lated  on  the  border,  but  not  frilled  and  curled  like  the 
Common  variety ;  nerves  purplish ;  the  heart  of  the  plant 
is  large  and  full;  seeds  black. 

This  Lettuce  is  hardy,  tender,  and  well  flavored,  and 
equal,  if  not  superior,  to  the  Common  Green  Curled,  both  in 
respect  to  quality  and  its  adaptation  to  winter  culture. 

GREEN  CURLED. 

Curled.     Endive-leaved.     Boston  Curled. 

The  Green  Curled  strongly  resembles,  if  it  is  not  identi 
cal  with,  the  Endive-leaved.  When  well  grown,  the  plant 
measures  about  ten  inches  in  diameter,  and  is  one  of  the 
most  beautiful  of  all  the  lettuces.  The  exterior  leaves  are 
finely  frilled  and  curled,  and  of  a  rich,  golden-green  color ; 
the  central  leaves  are  smaller,  but  frilled  and  curled  like 
those  of  the  exterior.  When  in  perfection,  the  plants  have 
the  form  of  a  rosette,  and  make  an  excellent  garnish.  The 
seeds  are  white. 


LETTUCE.  365 

It  is  hardy,  well  adapted  for  forcing,  and  is  extensively 
grown  in  the  vicinity  of  Boston,  Mass.,  for  early  marketing. 
As  respects  its  value  for  the  table,  it  cannot  be  considered 
equal  to  many  of  the  Cabbage  varieties,  as  it  is  deficient  in 
crispness,  and  tenderness  of  texture,  —  qualities  essential  in 
all  salad  plants.  Its  recommendations  are  its  hardiness,  its 
adaptation  to  early  culture  and  forcing,  and  particularly 
its  beautiful  appearance. 

Market-gardeners  and  cultivators  make  three  sub-varieties, 
which  are  known  as  "  Single-curled,"  "  Double-curled,"  and 
"  Triple-curled ;  "  the  difference  consisting  in  the  finer  frill 
ing,  or  curling,  of  the  last  named.  A  well-grown  plant 
resembles  some  varieties  of  Endive ;  whence  the  term 
"  Endive-leaved." 

GREEN  WINTER  CABBAGE. 
Hardy  Winter  Cabbage.     Morine.  Vil. 

Head  pale-green,  of  medium  size,  round  and  regular,  firm 
and  solid  ;  leaves  of  the  head  much  wrinkled,  and  coarsely 
blistered ;  the  outside  leaves  are  broad  and  large,  glossy-green, 
wrinkled  and  blistered  like  those  composing  the  head.  Win 
ter-grown  plants  will  measure  in  their  full  diameter  about 
twelve  inches,  and  weigh  from  fourteen  to  sixteen  ounces. 
Seeds  white. 

The  Green  Winter  Cabbage  Lettuce  is  tender,  and  of 
excellent  flavor,  particularly  if  cultivated  in  cool  weather. 
It  is  hardy,  forms  its  head  promptly  and  uniformly,  is  slow 
in  the  development  of  its  flowers,  and  must  be  classed  as  one 
of  the  best  of  the  hardy,  winter  varieties. 

HAMMERSMITH  HARDY.     M'Int. 

Hardy  Green  Hammersmith.     Early  Frame.    Early  Dwarf  Dutch. 
Green  Dutch. 

A  popular,  old  variety,  with  a  comparatively  small,  dark- 
green  head.  The  leaves  are  much  wrinkled,  concave,  thick, 
and  fleshy ;  the  seeds  are  white. 


366  SALAD    PLANTS. 

It  is  considered  the  hardiest  sort  in  cultivation,  and  is  one 
of  the  best  for  growing  in  winter  or  for  forcing.  When 
raised  in  spring,  late  in  autumn,  or  in  cool,  moist  weather, 
the  plants  attain  a  diameter  of  nearly  ten  inches,  and  weigh 
from  six  to  eight  ounces ;  but  summer-grown  specimens  are 
much  smaller,  rarely  measuring  more  than  six  or  seven  inches 
in  diameter,  or  weighing  above  three  or  four  ounces.  In 
warm,  dry  weather,  it  soon  runs  to  seed. 

ICE  CABBAGE.     Trans. 

This  variety  belongs  to  the  division  of  the  Silesian  or 
Batavian  lettuces,  and  must  not  be  confounded  with  the 
White  Cos.  The  leaves  are  of  a  light  shining  green, 
blistered  on  the  surface,  much  undulated,  and  slightly  jagged 
on  the  edges,  nearly  erect,  eight  inches  long,  and  five  or  six 
inches  broad;  the -outer  leaves  spread  a  little  at  the  top, 
but  grow  close  at  the  heart.  It  blanches  without  tying  up, 
and  becomes  white,  crisp,  and  tender. 

The  Ice  Cabbage  Lettuce  comes  into  use  with  the  White 
Silesian,  from  which  it  differs,  as  it  also  does  from  any  other 
of  its  class,  in  being  much  more  curled,  having  a  lucid,  spark 
ling  surface  (whence  probably  its  name),  and  not  turning 
in  so  much  at  the  heart.  It  lasts  as  long  in  crop  as  the 
White  Silesian. 

IMPERIAL  HEAD. 
Turkey  Cabbage.     Union. 

A  large  and  excellent  variety,  but  inferior  to  the  Versailles 
or  the  Ice  Cabbage.  Head  large,  regular,  a  little  oblong,  of 
a  dull,  pale-green  color,  and  not  compactly  formed;  the 
outside  leaves  are  large,  rounded,  undulated  or  waved  on  the 
borders,  thin  in  texture,  and  of  a  soiled  or  tarnished  light- 
green  color ;  diameter  fourteen  inches ;  weight  twelve  to 
fifteen  ounces  ;  seeds  white. 


LETTUCE.  367 

This  is  a  crisp  and  tender  lettuce,  though  sometimes  slightly 
bitter.  It  is  not  early,  and  soon  shoots  up  to  seed ;  but  is 
quite  hardy,  and  well  adapted  for  winter  cultivation. 

The  Imperial  Head,  or  Imperial  Cabbage  Lettuce,  with 
white  seeds,  was  at  one  period  more  generally  cultivated  in 
small  gardens  than  any  other  variety;  and  though  some  of 
the  recently  introduced  sorts  excel  it,  not  only  in  size,  but 
in  tender  consistency  and  flavor,  the  Imperial  is  still  exten 
sively  cultivated  and  much  esteemed. 

With  the  exception  of  the  color  of  its  seeds,  it  resembles 
the  Turkey  Cabbage. 

INDIA. 
Large  India. 

Head  large,  moderately  compact ;  leaves  large,  with  coarse 
and  hard  mid-ribs  and  veins.  Its  recommendation  is  its 
remarkable  adaptedness  to  summer  culture ;  as  it  withstands 
heat  and  drought,  and  retains  its  head  to  a  remarkable  degree 
before  running  to  seed.  For  the  table,  it  is  inferior  to  many 
other  sorts ;  although  the  large  ribs  and  veins  of  the  leaves  are 
comparatively  brittle,  and  of  tender  texture. 

LARGE  BROWN  CABBAGE  OR  MOGUL. 
Grosse  brune  paresseuse.  Vil.    Large  Gray  Cabbage.     Mammoth. 

Head  remarkably  large,  round,  regularly  formed,  grayish- 
green,  tinted  or  washed  with  reddish-brown  at  the  top  :  the 
leaves  not  composing  the  head  are  large,  plaited,  coarsely 
blistered,  of  a  grayish-green  color,  stained  here  and  there  with 
spots  of  pale-brown.  The  diameter  of  a  well-grown  plant  is 
about  fourteen  inches,  and  its  weight  nearly  a  pound  ;  seeds 
black. 

The  Large  Brown  Cabbage  Lettuce  is  crisp  and  tender, 
but  is  sometimes  slightly  bitter.  Its  season  is  near  that  of  the 
Versailles ;  but  it  is  slower  in  forming  its  head,  and  sooner 


368  SALAD    PLANTS. 

runs  to  flower.  It  is  hardy,  good  for  forcing,aiid  well  adapted 
for  cultivation  during  winter.  In  summer,  the  heads  are  com 
paratively  small,  and  loosely  formed. 

LARGE  KED  CABBAGE. 
Rouge  charteuse.   Vil. 

Head  green,  washed  with  red,  of  medium  size,  regularly 
but  loosely  formed ;  the  exterior  leaves  are  large,  undulated, 
blistered,  and  stained  with  brownish-red,  like  those  of  the 
head  ;  diameter  thirteen  or  fourteen  inches ;  weight  twelve 
ounces ;  seeds  black. 

Its  season  is  near  that  of  the  Large  Brown  Cabbage.  When 
grown  in  warm  weather,  the  head  is  small,  and  the  plant  soon 
runs  to  seed :  in  winter,  the  head  is  much  larger,  more  solid, 
and  longer  retained.  It  resembles  the  Brown  Dutch,  but  dif 
fers  in  the  deeper  color  of  the  leaves. 

LARGE  WINTER  CABBAGE  OR  MADEIRA. 
Laitue  passion.   ViL 

Head  of  medium  size,  regular  in  form,  not  compact,  green, 
washed  with  red  at  the  top  :  the  leaves  not  composing  the 
head  are  broad  and  large,  a  little  undulated  or  waved  on  the 
border,  plaited  or  folded  at  the  base,  thin  in  texture,  some 
what  blistered,  and  stained  with  spots  of  clear  brown.  When 
grown  in  winter,  or  in  cool,  moist  weather,  the  plants  will 
measure  about  a  foot  in  diameter,  and  weigh  nearly  a  pound. 
Seeds  white. 

It  is  quite  brittle,  though  not  remarkable  for  tenderness  of 
texture  ;  hardy  ;  succeeds  well  when  grown  in  cold  weather  ; 
and  remains  long  in  head  before  shooting  up  to  seed.  Sea 
son,  the  same  with  that  of  the  Green  Winter  Cabbage. 


LETTUCE.  369 


MALTA  OR  ICE  CABBAGE. 
Ice  Cos.     Drumhead.     White  Cabbage.     De  Malte.   Vil. 

In  its  general  character,  this  variety  resembles  the  White 
Silesian.  The  head  is  remarkably  large,  somewhat  flattened, 
compact,  pale-green  without,  and  white  at  the  centre ;  the 
outer  leaves  are  large  and  broad,  glossy-green,  and  coarsely 
blistered ;  the  mid-ribs  and  nerves  are  large  and  prominent. 
The  extreme  diameter  of  a  full-grown  plant  is  about  sixteen 
inches,  and  the  weight  from  twenty  to  twenty-four  ounces. 
The  seeds  are  white. 

The  variety  heads  readily,  blanches  naturally,  and  is  crisp, 
tender,  and  well  flavored.  It  is  hardy,  but  not  early ;  and 
remains  long  in  head  without  running  to  seed. 

It  is  extensively  cultivated  in  England  ;  and  in  some  locali 
ties  succeeds  better,  and  is  of  finer  quality,  than  the  White 
Silesian  or  Marseilles  Cabbage.  The  name  is  derived  from 
the  glazed  or  polished  surface  of  the  leaves. 

NEAPOLITAN. 
Naples    Cabbage. 

Plant  dwarfish ;  head  of  large  size,  round,  regularly  formed, 
solid,  —  when  in  perfection,  resembling  a  well-developed  cab 
bage  ;  the  exterior  leaves  are  broad  and  large,  green,  frilled 
on  the  margin,  and  coarsely  blistered.  If  well  grown,  the 
plants  will  measure  sixteen  inches  in  diameter,  and  weigh 
from  twenty  to  twenty-four  ounces.  Seeds  white. 

The  Neapolitan  Lettuce  blanches  naturally,  is  well  flavored, 
and  so  slow  in  the  development  of  its  flower-stalk,  that  the 
heads  are  sometimes  artificially  divided  at  the  top  to  facilitate 
its  growth,  and  to  secure  the  seeds,  a  supply  of  which  is 
always  obtained  with  difficulty  ;  as,  aside  from  the  tardiness  of 
the  plant  in  flowering,  the  yield  is  never  abundant. 

It  is  not  so  good  for  forcing  as  many  others,  and  must  be 
classed  as  a  summer  rather  than  as  a  winter  varietv. 

•/ 

47 


370  SALAD    PLANTS. 


PALATINE.     Vil. 
Brown  Cabbage. 

A  variety  of  medium  size,  with  a  round,  somewhat  depressed 
head,  stained  with  red  about  the  top.  The  foliage  is  yellow 
ish-green,  strongly  marked  or  clouded  with  brownish-red. 
Extreme  diameter  of  the  plant  ten  or  eleven  inches ;  weight 
about  twelve  ounces.  The  seeds  are  black. 

It  is  remarkably  crisp  and  tender ;  of  excellent  flavor ;  yields 
a  large  quantity  of  salad  in  proportion  to  its  size  ;  flourishes 
well  at  all  seasons,  even  during  winter ;  and  must  be  classed 
as  one  of  the  best,  and  recommended  for  general  cultivation. 

SPOTTED  CABBAGE  (BLACK-SEEDED). 
Sanguine  £  graine  noire.   Vil. 

The  heads  of  this  variety  are  of  medium  size,  round  and 
regular  in  their  form,  and  comparatively  solid  ;  the  sides  are 
brownish-red,  but  at  the  crowns  the  color  is  changed  to  clear, 
bright-red ;  the  outer  leaves  are  short,  broad,  and  round,  and 
strongly  marked  or  clouded  with  brownish-red,  like  those 
composing  the  head.  If  grown  in  winter  or  in  cool  weather, 
the  plants  attain  a  diameter  of  about  twelve  inches,  and  will 
weigh  twelve  ounces. 

It  retains  its  head  longer  than  almost  any  other  variety ; 
and,  though  sometimes  slightly  bitter,  is  considered  superior  to 
the  White- seeded.  Compared  with  the  last-named,  the  head  is 
not  so  well  formed,  the  foliage  is  deeper  colored,  and  it  is  not 
so  well  adapted  for  forcing  or  for  cultivation  during  winter. 

SPOTTED  CABBAGE  (WHITE-SEEDED). 

Sanguine  k  graine  blanche.   Vil. 

Head  yellowish-green,  spotted  and  clouded  with  brown 
ish-red,  of  medium  size,  round  and  regular.  The  surplus 
leaves  are  small  and  numerous,  round,  prominently  blistered, 


LETTUCE.  371 

copper-green,  streaked  and  variegated  with  brownish-red. 
Summer-grown  plants  will  measure  ten  inches  in  diameter, 
and  weigh  about  eight  ounces.  Winter-grown  plants,  or 
those  grown  in  cool  and  moist  weather,  will  give  an  increase 
of  the  diameter,  and  weigh  nearly  a  pound. 

It  is  a  brittle,  well-flavored  lettuce,  hardy,  and  well 
adapted  for  growing  in  frames  during  winter.  When  grown 
in  the  summer  months,  the  head  is  seldom  well  formed,  and 
the  plants  soon  run  to  seed. 

STONE  TENNIS-BALL. 

Gotte  lente  a  monter.    Vil. 

Plant  quite  small,  with  a  uniformly  green,  regular,  solid 
head ;  all  of  the  leaves  to  the  heart  being  strongly  wrinkled 
and  coarsely  blistered.  The  exterior  leaves  are  comparatively 
few  and  small,  green,  undulated,  and  prominently  blistered. 
Summer-grown  plants  measure  six  or  seven  inches  in  diame 
ter,  and  weigh  about  three  ounces.  When  grown  early  or 
late  in  the  season,  or  under  the  influence  of  cool  and  moist 
weather,  the  plants  attain  a  larger  size  ;  often  measuring  nine 
or  ten  inches  in  diameter,  and  weighing  eight  ounces.  The 
seeds  are  black. 

The  Stone  Tennis-ball  hearts  well,  is  of  excellent  quality, 
and,  in  proportion  to  its  size,  yields  a  large  quantity  of  salad. 
It  retains  its  head  a  long  period,  even  in  warm  weather,  with 
out  shooting  up  to  seed;  and,  as  most  of  the  leaves  of  the 
plant  are  embraced  in  the  head,  it  occupies  but  a  small  space 
of  ground  in  cultivation.  Hardy  and  early. 

SUMMER  CABBAGE. 

Large  White  Cabbage.     Royal  Cabbage.     Summer  Blond.   Vil. 
Sugar  Cabbage. 

Foliage  pale  yellowish-green ;  head  of  medium  size,  round, 
somewhat  flattened,  firm  and  close ;  the  leaves  composing  it 


37  £  SALAD    PLANTS. 

are  wrinkled  and  blistered,  —  those  of  the  outside  being  fre 
quently  torn  and  broken  on  the  margins  about  the  crown. 
The  entire  diameter  of  a  Avell-grown  plant  is  about  twelve 
inches,  and  the  weight  from  ten  to  twelve  ounces.  The  seeds 
are  white. 

It  is  one  of  the  best  sorts  for  summer  cultivation,  as  it  not 
only  forms  its  head  readily  in  warm  and  dry  weather,  but 
remains  long  in  head  before  running  to  flower.  For  forcing, 
or  for  sowing  early  in  the  season,  some  other  varieties  would 
succeed  better.  Though  sometimes  slightly  bitter,  it  is  crisp, 
tender  in  texture,  appears  to  be  adapted  to  our  climate,  and 
is  recommended  for  cultivation. 


TENNIS-BALL. 

Green  Ball.     Button.     Capuchin.     Hardy  Hammersmith.    Vil. 

One  of  the  oldest  and  most  esteemed  of  the  Cabbage  let 
tuces.  The  head  is  below  medium  size,  dark-green,  remark 
ably  solid  if  grown  in  cool  weather,  but  often  loose  and 
open-hearted  if  cultivated  during  the  summer  months ;  the 
surplus  leaves  are  few  in  number,  deep-green,  slightly  curled, 
and  broadly,  but  not  prominently,  blistered ;  the  seeds  of  the 
genuine  variety  are  black. 

The  Tennis-ball  Lettuce  is  remarkable  for  its  extreme  har 
diness.  Winter-grown  plants,  or  those  raised  in  cool,  moist 
Weather,  will  measure  about  ten  inches  in  diameter,  and  weigh 
eight  ounces;  whilst  those  raised  under  opposite  conditions 
rarely  exceed  seven  or  eight  inches  in  diameter,  or  weigh 
more  than  four  or  five  ounces. 

It  is  slow  in  running  to  seed,  and  the  head  blanches  white 
and  tender.  "  It  requires  little  room  in  frames  in  winter,  and 
yields  a  great  return  in  spring,  as  almost  the  whole  plant  is 
eatable."  A  large  Cabbage  Lettuce,  tinted  with  brown  about 
the  head,  is  erroneously  known  in  some  localities  as  the 
"  Tennis-ball." 


LETTUCE.  373 


TURKEY  CABBAGE. 

Similar  to  the  Imperial  Head  ;  the  principal  if  not  the  only 
difference  consisting  in  the  color  of  the  seeds,  which  are 
black. 

VERSAILLES.     Vil. 
Swedish.     Blond  Versailles.     Sugar-lettuce. 

Head  pale  yellowish-green,  large,  long,  and  compactly 
formed ;  the  exterior  leaves  are  large,  numerous,  wrinkled,  and 
coarsely  blistered.  When  in  its  greatest  perfection,  the  ex 
treme  diameter  of  the  whole  plant  is  about  fourteen  inches,  and 
its  weight  twelve  or  fourteen  ounces.  The  seeds  are  white. 

This  variety  forms  its  head  quickly  and  uniformly ;  cabbages 
white  and  crisp ;  is  slow  in  shooting  up  to  seed ;  flourishes 
in  almost  every  description  of  soil,  and  at  all  seasons,  except, 
perhaps,  in  extreme  cold ;  and,  though  sometimes  slightly 
bitter  to  the  taste,  is  crisp,  tender,  and  of  good  quality. 

With  the  exception  of  its  paler  color,  it  resembles  the 
Neapolitan.  It  is  one  of  the  best  of  all  varieties  for  summer 
cultivation. 

VICTORIA  OR  EED-BORDERED.      Vil. 

An  excellent  early  and  hardy  variety.  The  head  is  of 
medium  size,  tinted  or  washed  with  red  at  the  top,  round 
and  regular  in  form,  and  comparatively  solid  ;  leaves  large, 
yellowish-green,  wrinkled,  and  blistered.  If  grown  in  sum 
mer,  the  plants  measure  eight  or  nine  inches  in  diameter,  and 
weigh  four  ounces.  In  cool  weather,  the  plants  attain  a  dia 
meter  of  twelve  inches,  and  weigh  from  ten  to  twelve  ounces ; 
seeds  white. 

The  Victoria  Lettuce  is  larger  than  the  Tennis-ball,  heads 
freely,  and  is  crisp  and  well  flavored.  When  sown  in  sum 
mer,  it  soon  runs  to  flower ;  but,  in  cool  weather,  the  heads 
are  well  retained. 


374  SALAD    PLANTS. 

WHITE  GOTTE  (BLACK-SEEDED).      ViL 

A  small,  low-growing,  yellowish-green  Cabbage  Lettuce, 
with  a  comparatively  loose  head.  The  plants  rarely  measure 
more  than  six  inches  in  their  full  diameter,  or  weigh  above 
four  ounces. 

It  is  one  of  the  earliest  of  all  the  lettuces,  crisp,  of  good 
flavor,  and  well  adapted  for  forcing  or  for  frame  culture. 
Besides  the  distinction  in  the  color  of  the  seeds,  it  differs 
from  the  White-seeded  White  Gotte  in  its  smaller  and  more 
loosely  formed  heads. 

WHITE  GOTTE  (WHITE-SEEDED).     Vil. 

White  Tennis-ball. 

This  variety  has  a  small,  long,  firm,  and  close  head ;  and  is 
uniformly  of  a  yellowish-green  color.  The  outer  leaves  are 
small,  light  greenish -yellow,  waved  on  the  borders,  and  pro 
minently  blistered.  The  plant  is  of  small  dimensions  ;  rarely 
measuring  more  than  six  or  seven  inches  in  diameter,  or 
weighing  above  three  ounces.  The  variety  is  early,  crisp, 
and  well  flavored,  but  soon  runs  to  seed,  and  is  much  better 
adapted  for  growing  in  winter,  or  for  forcing,  than  for  culti 
vation  in  the  summer  months. 


WHITE  SILESIAN,  OR  WHITE  BATAVIAN.      Vil. 

Drumhead  Cabbage.  Large  Drumhead.  Spanish. 
One  of  the  largest  of  the  Cabbage  lettuces.  Head  golden- 
green,  tinted  with  brownish-red  about  the  top,  regularly  but 
not  compactly  formed.  The  outer  leaves  are  large  and  broad, 
yellowish-green,  bordered  with  brown,  wrinkled,  and  coarsely 
blistered.  When  well  grown,  the  entire  diameter  of  the 
plant  is  about  eighteen  inches,  and  its  weight  twenty  ounces. 
The  seeds  are  white. 


LETTUCE.  375 

This  variety  appears  to  be  adapted  to  all  seasons.  It  is 
hardy,  retains  its  head  well,  withstands  heat  and  drought, 
blanches  white  and  crisp,  and  is  of  excellent  flavor.  It  suc 
ceeds  well  in  frames ;  but,  on  account  of  its  large  size,  is  not 
a  profitable  sort  for  forcing. 

A  variety,  known  as  the  "  Tennis-ball "  in  some  localities, 
is  very  similar  to  this  ;  and  the  "  Boston  Cabbage  "  of  New 
England,  if  not  identical,  seems  to  be  but  an  improved  form 
of  the  White  Silesian. 


WHITE  STONE  CABBAGE. 
Large  Golden  Summer  Cabbage. 

Head  of  medium  size,  yellowish-green,  stained  with  brown 
ish-red,  firm  and  solid.  When  fully  developed,  the  entire 
diameter  of  the  plant  is  about  fourteen  inches,  and  its  weight 
sixteen  ounces.  The  seeds  are  white. 

This  lettuce  is  brittle,  of  tender  texture  and  good  quality, 
though  it  is  sometimes  slightly  bitter.  It  is  hardy,  heads 
readily,  is  slow  in  running  to  flower,  succeeds  well  in  warm 
and  dry  weather,  and  is  also  well  adapted  for  frame-culture 
or  for  forcing. 

YELLOW-SEEDED  BROWN  DUTCH.      Vil. 
White  Dutch.     American  Brown  Dutch. 

Head  of  medium  size,  yellowish-green,  variegated  with  red, 
rounded  at  the  top,  and  tapering  to  a  point  at  the  base ;  com 
pact  ;  seeds  yellow. 

A  half-early  sort,  of  good  quality,  hardy,  and  well  adapted 
for  winter  culture,  or  for  sowing  early  in  spring.  It  some 
what  resembles  the  Black-seeded  Brown  Dutch :  but,  apart 
from  the  difference  in  the  color  of  the  seeds,  its  foliage  is  more 
blistered,  and  more  colored  with  red  ;  and  the  plant  produces 
numerous  sprouts,  or  shoots,  about  the  base  of  the  head. 


376  SALAD    PLANTS. 


COS  LETTUCES. 

These  are  quite  distinct  from  the  Cabbage  lettuces  before 
described.  The  heads  are  long,  erect,  largest  at  the  top,  and 
taper  towards  the  root,  —  the  exterior  leaves  clasping  or 
coving  over  and  around  the  head  in  the  manner  of  a  hood, 
or  cowl.  As  a  class,  they  are  remarkable  for  hardiness  and 
vigor ;  but  the  midribs  and  nerves  of  the  leaves  are  compara 
tively  coarse  and  hard,  and  most  of  the  kinds  will  be  found 
inferior  to  the  Cabbage  lettuces  in  crispness  and  flavor.  They 
are  ill  adapted  for  cultivation  in  dry  and  hot  weather ;  and 
attain  their  greatest  perfection  only  when  grown  in  spring  or 
autumn,  or  in  cool  and  humid  seasons. 

Varieties.  — 


ALPHANGE  OR  FLORENCE  Cos  (BLACK-SEEDED).     Vil. 

In  the  form  of  the  head,  and  in  its  general  character,  this 
variety  resembles  the  White-seeded.  Both  of  the  sorts  are 
remarkable  for  size,  for  hardiness  and  healthy  habit,  for  the 
length  of  time  they  remain  in  head  before  running  to  seed, 
and  for  the  brittle  and  tender  character  of  the  ribs  and  nerves 
of  the  leaves. 

Besides  the  difference  in  the  color  of  the  seeds,  the  head 
of  this  variety  is  smaller,  and  the  foliage  paler,  than  that  of 
the  White-seeded. 


ALPHANGE  OR  FLORENCE  Cos  (WHITE-SEEDED).      Vil. 
Magnum  Bonum  Cos. 

Head  large,  long,  not  compact,  and  forming  well  only  when 
the  exterior  leaves  are  tied  loosely  together.  The  midribs 
and  nerves  of  the  leaves  are  large,  but  brittle,  and  of  tender 
texture. 


COS    LETTUCES.  377 

It  is  ten  or  twelve  days  later  than  the  Green  Paris  Cos, 
retains  its  head  well,  is  hardy  and  of  healthy  habit,  but  is 
deficient  in  flavor,  and  inferior  to  either  of  the  Paris  sorts. 


ARTICHOKE-LEAVED.      Vil. 

This  variety  forms  no  head ;  and,  in  its  foliage  and  gene 
ral  habit,  is  quite  distinct  from  all  of  the  Cos  varieties.  The 
leaves  are  numerous,  twelve  or  fourteen  inches  long ;  of  a 
lively-green  color,  often  stained  with  brownish-red ;  erect, 
narrow,  pointed,  and  toothed  on  the  margin,  like  those  of 
the  Artichoke.  Before  blanching,  the  leaves  are  slightly 
bitter ;  but  mild,  crisp,  and  tender,  with  no  savor  of  bitter 
ness,  after  being  blanched.  The  seeds  are  black. 

The  plant  grows  uprightly,  groups  its  leaves  together,  and 
thus  blanches  the  interior  parts  spontaneously ;  but  a  much 
larger  portion  will  be  fit  for  use,  if  the  leaves  are  collected, 
and  tied  loosely  about  the  tips  in  the  manner  of  treating  Cos 
lettuces. 

It  is  remarkably  hardy,  slow  in  running  to  flower,  and  the 
seeds  may  be  sown  till  August.  Late  in  the  season,  it  is  mild 
and  pleasant,  and  furnishes  a  tender  salad  when  most  of  the 
Cos  lettuces  become  bitter  and  strong-flavored. 


BATH  GREEN  Cos.     M'Int. 

This  variety  has  much  merit  as  a  hardy,  winter,  green  sort ; 
and  is  nearly  related  to  the  Brown  Cos,  but  is  less  brown 
on  the  outer  leaves  :  but,  while  that  has  white  seeds,  the 
seeds  of  this  variety  are  black.  Hence  there  are  found, 
upon  the  catalogues  of  seedsmen,  Black-seeded  Bath,  or 
Brown  Cos;  and  White-seeded  Bath,  or  Brown  Cos;  the 
latter  seeming  to  be  the  hardiest,  while  the  former  appears 
to  be  the  best. 

48 


378  SALAD    PLANTS. 


BROWN  Cos. 

Bath  Cos.     Button's  Berkshire  Brown  Cos.    Wood's  Improved  Bath  Cos 
Bearfield  Cos.     White-seeded  Brown  Cos. 

This  is  one  of  the  oldest  of  the  Cos  lettuces,  and  con 
sidered  the  hardiest  of  the  class.  The  head  is  of  large  size, 
pointed,  not  compact,  and  requires  to  be  tied  in  order  to 
obtain  it  in  its  greatest  perfection ;  the  leaves  are  of  a  cop 
per-green  color,  stiff  and  firm,  toothed  and  blistered;  the 
seeds  are  white. 

The  Brown  Cos  blanches  white  and  tender,  and  is  exceed 
ingly  crisp  and  well  flavored ;  but  the  dark-brownish  color  of 
the  exterior  leaves  is  deemed  an  objection,  and  it  is  often 
displaced  by  really  inferior  varieties.  In  weight  and  measure 
ment,  it  differs  little  from  the  Green  Paris  Cos.  Extensively 
cultivated  and  much  esteemed  in  England. 


GRAY  PARIS  Cos.     Vil. 

Head  of  the  form  of  an  inverted  cone  ;  green,  with  a  gray 
ish  tone  about  the  top ;  compact,  and  forming  well  without 
tying.  The  exterior  leaves  are  numerous,  deep-green,  erect, 
firm,  and  prominently  blistered.  The  full  diameter  of  the 
plant  is  nearly  twelve  inches,  and  its  weight  about  twenty 
ounces ;  the  seeds  are  white. 

The  Gray  Paris  Cos  is  brittle,  and  of  tender  texture ;  but 
is  considered  inferior  to  the  other  Paris  Cos  sorts,  and  is 
but  little  cultivated. 


GREEN  PARIS  Cos.     Vil. 

Kensington  Cos.      Button's   Superb  Green  Cos.     Wellington.      Ady's 

Fine  Large. 

Head  inversely  conical,  compact ;  leaves  deep-green,  erect, 
firm,  hooded  or  cowl-formed  towards  the  ends,  and  serrated 


COS    LETTUCES.  379 

on  the  margin ;  the  ribs  and  nerves  are  large  and  prominent. 
When  fully  grown,  the  entire  diameter  of  the  plant  is  fifteen 
or  sixteen  inches,  and  its  weight  twenty-four  ounces ;  the 
seeds  are  white. 

It  is  considered  one  of  the  best  of  the  Cos  lettuces ;  and, 
though  not  so  hardy  as  the  Brown  Cos,  is  a  good  variety  for 
forcing,  and  furnishes  a  tender,  well-flavored  head  during 
summer.  Whether  for  spring,  summer,  or  autumn,  it  is  an 
excellent  sort.  It  attains  a  large  size,  is  of  a  fine  green  color, 
and,  "  from  the  manner  in  which  the  outer  leaves  cove  over 
the  interior  ones,  blanches  well  without  having  to  be  tied 
together." 

It  has  a  tender,  brittle  leaf;  is  some  days  earlier  than  the 
White  Paris ;  and  is  the  principal  variety  employed  by  the 
market-gardeners  of  Paris  for  cultivating  under  glass. 

GREEN  WINTER  Cos.     Vil. 

Head  elongated,  somewhat  of  the  form  of  the  preceding 
variety ;  deep-green,  and  not  forming  well,  unless  the  exte 
rior  leaves  are  tied  together  at  the  tips  ;  the  outer  leaves  are 
large,  erect,  concave,  toothed  on  the  margin,  and  prominently 
blistered ;  the  seeds  are  black. 

It  blanches  well ;  but  the  ribs  and  nerves  of  the  leaves  are 
comparatively  coarse  and  hard.  Well  adapted  to  winter  cul 
ture  ;  but,  as  a  summer  lettuce,  of  little  value. 


MONSTROUS  BROWN  Cos.     Vil. 

Two-headed. 

Head  of  remarkable  size,  long,  loose,  and  open ;  leaves 
large,  equalling  in  size  those  of  the  Alphange  or  Florence 
Cos ;  green,  washed  with  brown ;  pointed ;  seeds  white. 

The  plant  sends  out  numerous  side-shoots,  or  suckers ;  and 
sometimes  produces  several  distinct  heads :  these,  however, 


380  SALAD    PLANTS. 

are  generally  loosely  formed,   and  not  of  the  fine,   tender 
quality  of  the  Paris  varieties. 

OAK-LEAVED  Cos. 
Romaine  &  Feuille  de  Chene.     Vil. 

The  Oak-leaved  Lettuce  produces  no  head,  but  forms  a 
loose  and  open  heart  at  the  centre  of  the  plant.  The  leaves 
are  numerous,  bronze-green,  and  deeply  cut,  or  lobed,  on  the 
margin,  in  the  form  of  the  leaves  of  some  species  of  the  oak ; 
the  seeds  are  black. 

The  plants  put  forth  fresh  sprouts  after  having  been  cut ; 
but  the  quality  is  inferior,  and  the  variety  is  rarely  culti 
vated. 

RED  WINTER  Cos. 

Foliage  deep-brown,  smooth,  and  glossy,  —  gathered  at  the 
centre  of  the  plant  into  a  loose  heart,  rather  than  head ; 
seeds  black. 

The  hardiness  of  this  lettuce  is  its  principal  merit.  It  is 
little  affected  by  severe  weather ;  and,  as  a  sort  for  winter 
culture,  is  desirable.  When  grown  in  summer,  it  is  of  poor 
quality. 

SPOTTED  Cos  (BLACK-SEEDED). 
Red-spotted.     Bloody.     Aleppo.     Panachee  a  Graine  noire.  Vil. 

This  variety  is  similar  to  the  White-seeded,  and,  like  it, 
forms  no  head  :  the  leaves  are  green,  much  stained  or  clouded 
with  brownish-red,  erect,  firm,  rounded  at  the  ends,  concave 
or  spoon-shaped,  and  grouped  at  the  centre  into  a  long  and 
comparatively  close  heart. 

It  is  crisp  and  well  flavored,  but  attains  its  greatest  perfec 
tion  only  when  the  outer  leaves  are  tied  loosely  together 
about  the  top  of  the  plant. 


COS    LETTUCES.  381 

SPOTTED  Cos  (WHITE-SEEDED).     Vil. 

Like  the  preceding,  this  variety  forms  no  head ;  but  the 
interior  leaves  are  formed  into  an  erect,  oblong,  close  heart, 
which,  by  tying  the  exterior  leaves  together,  becomes  white, 
crisp,  and  of  excellent  flavor. 

Though  late,  it  is  hardy,  remains  long  in  head  before  run 
ning  to  seed,  and  is  well  worthy  of  cultivation. 

WAITE'S  WHITE  Cos.     M'Int. 

An  excellent  variety,  apparently  intermediate  between  the 
Green  Paris  and  White  Paris ;  not  of  quite  so  deep  a  green 
as  the  former,  yet  deeper  than  the  latter.  With  regard  to 
its  comparative  excellence,  it  is  considered  fully  equal  to  the 
Paris  Cos  varieties ;  as  it  is  grown  as  easily,  and  is  equally 
crisp  and  tender.  Size  and  weight  nearly  the  same. 

WHITE  BRUNOY  Cos  (BLACK-SEEDED).     Vil. 

Leaves  of  large  size,  yellowish-green,  pointed,  slightly 
undulated,  entire  on  the  borders,  and  often  revoluted  like 
those  of  the  White-seeded.  It  rarely  produces  a  head ;  or,  if 
so,  it  is  loose  and  open.  Its  greatest  perfection  is  obtained 
by  collecting  the  exterior  leaves  about  the  top  of  the  plant, 
and  tying  them  loosely  together. 

The  variety  is  not  considered  superior  to  the  White-seeded, 
though  both  of  the  sorts  are  inferior  to  the  Paris  Cos  or 
Florence  sorts. 


WHITE  BRUNOY  Cos  (WHITE-SEEDED).     Vil. 

The  heads  of  this  variety  are  long  and  loose,  and  rarely 
form  well  unless  the  exterior  leaves  are  tied  loosely  together. 


382  SALAD    PLANTS. 

It  somewhat  resembles  the  Alphange  in  the  form  and  cha 
racter  of  its  foliage,  though  the  head  is  longer  and  larger. 

The  plant  attains  a  remarkable  size,  is  hardy,  and  of  good 
quality ;  but  soon  runs  to  seed,  and  appears  to  be  a  winter 
rather  than  a  summer  lettuce. 


WHITE  PARIS  Cos.     Vil.     M'Int. 
London  White  Cos.     Button's  Superb  White  Cos. 

The  head  of  this  variety  has  the  form  of  the  Green  Paris, 
and  blanches  well  without  tying ;  the  outside  leaves  are 
erect,  yellowish-green,  and  rather  numerous.  The  extreme 
diameter  of  the  entire  plant,  when  well  grown,  is  about  four 
teen  inches,  and  its  weight  nearly  twenty-four  ounces.  The 
seeds  are  white. 

This  is  the  sort  most  generally  grown  by  the  London  mar 
ket-gardeners,  millions  of  it  being  produced  annually  within 
a  few  miles  of  London  alone  ;  and  it  has  been  adopted  almost 
exclusively,  by  the  gardeners  of  Paris,  for  cultivation  in  the 
open  air.  Next  to  the  Green  Paris  Cos,  this  is  the  best,  the  lar 
gest,  and  the  longest  in  running  to  seed,  of  all  the  summer 
lettuces.  It  is  tender,  brittle,  and  mild  flavored,  less  hardy 
and  a  few  days  later  than  the  Green  Paris  Cos. 

ENDIVE-LEAVED    LETTUCE.     Trans. 
Lactuca  intybacea. 

The  leaves  of  this  species  have  the  form  of  those  of  some 
of  the  varieties  of  Endive  ;  whence  the  name.  They  are  small, 
pale-green,  broad  towards  the  ends,  cut  and  irregularly  lobed 
on  the  borders.  While  young,  the  plants  have  the  appear 
ance  of  Green  Curled  Endive. 

As  it  runs  to  flower  much  earlier  than  the  Spinach  Lettuce, 
it  is  less  esteemed  than  that  variety.  The  seeds  should  be 
sown  thickly,  in  shallow  drills  ten  or  twelve  inches  apart ; 


COS    LETTUCES.  383 

and  the  plants  should  be  cut  for  use  when  they  are  three  or 
four  inches  high. 

PERENNIAL  LETTUCE.     Vil. 
Lactuca  perennis. 

This  species  is  a  native  of  Europe  ;  and,  in  habit  and  dura 
tion,  is  distinct  from  all  others.  The  leaves  are  about  ten 
inches  long,  of  a  glaucous  or  sea  green  color,  thick  and  fleshy, 
deeply  cut  or  divided  on  the  margin,  and  spread  regularly 
from  the  centre  of  the  plant  in  the  form  of  a  rosette.  When 
fully  developed,  the  plant  is  two  feet  and  a  half  high ;  separat 
ing  into  numerous  branches,  which  terminate  in  large  purple 
flowers. 

The  seeds,  which  are  of  a  brownish-black  color,  are  sown 
in  drills  fifteen  inches  apart ;  and  the  plants  should  be  thinned 
to  six  inches  apart  in  the  drills. 

The  leaves  are  eaten  as  salad  ;  but,  when  so  used,  they  should 
be  blanched,  either  by  earthing  up  or  by  tying  the  plant 
together.  They  are  also  sometimes  eaten  boiled  as  Spinach 
or  Endive. 

SPINACH  LETTUCE.     Trans. 
Oak-leaved  Lettuce.     Lactuca  quercina. 

The  leaves  of  this  species  are  six  inches  long,  pale  yellow 
ish-green,  lyrate,  with  obtuse  and  entire  divisions  :  when  fully 
developed,  they  somewhat  resemble  those  of  the  oak,  as  im 
plied  by  the  name.  The  plants  form  no  heart,  or  head  ;  and 
are  never  cultivated  singly  like  the  Cabbage  or  Cos  lettuces. 
The  leaves  are  produced  in  moderate  abundance,  and  are  crisp 
and  well  flavored. 

The  seeds  should  be  sown,  like  those  of  the  Endive-leaved, 
thickly,  in  drills  ;  and,  when  the  lower  leaves  are  four  or  five 
inches  long,  they  may  be  cut  for  use.  If  not  taken  off  too 
closely,  the  plants  will  afford  a  second  cutting.  The  seeds 
are  sown  early  with  other  spring  salads. 


384  SALAD    PLANTS. 


MADRAS  RADISH. 

Raphanus  sp. 

The  roots  of  the  Madras  Radish  are  sometimes  eaten  while 
they  are  quite  young  and  small ;  but  they  soon  become  fibrous, 
strong  flavored,  and  unfit  for  use.  The  plant  is  generally 
cultivated  for  its  pods,  which  sometimes  measure  ten  or  twelve 
inches  in  length  :  these  are  solid,  crisp,  and  tender,  and,  while 
young,  are  used  for  pickling  and  for  salad ;  being  much  supe 
rior  for  these  purposes  to  those  of  the  Common  Radish. 

When  cultivated  for  its  pods,  the  seeds  should  be  sown  in 
drills  two  feet  apart,  and  the  plants  thinned  to  nine  inches 
in  the  drills. 


MALLOW,  CURLED-LEAVED. 

Malva  crispa. 

An  annual  plant,  introduced  from  Europe,  and  occasionally 
found  growing  spontaneously  in  the  vicinity  of  gardens  where 
it  has  been  once  cultivated.  The  stem  is  frequently  more  than 
six  feet  in  height ;  the  leaves  are  nearly  five  inches  in  diame 
ter,  smooth,  and  of  a  rich  green  color,  lobed,  and  beautifully 
frilled  or  curled  on  the  borders ;  flowers  axillary,  white,  and 
small ;  the  seeds  are  somewhat  kidney-shaped,  of  a  yellowish- 
brown  color,  and  retain  their  powers  of  germination  five  years. 

Cultivation.  —  The  seeds  are  sown  the  last  of  April  or 
beginning  of  May,  and  covered  about  an  inch  deep.  The 
plants  require  much  space,  and  should  be  grown  at  least 
eighteen  inches  asunder.  The  best  method  is  to  drop  a  few 
seeds  where  the  plants  are  to  grow ;  or  to  rake  in  a  few  seeds 
sown  broadcast,  and  transplant. 

Use.  —  No  part  of  the  plant  is  considered  suitable  for  food  ; 
but  the  elegantly  curled  leaves  are  employed  for  garnishing 
desserts. 


MUSTARD.  385 


MUSTARD. 

BLACK  MUSTARD. 

Brown  Mustard.     Red  Mustard.     Sinapis  nigra. 

Black  Mustard  is  a  hardy,  annual  plant,  introduced  from 
Europe.  In  some  localities,  it  grows  naturally  in  great  abun 
dance  ;  and  is  regarded  as  a  troublesome  weed,  though,  its 
seeds  furnish  the  common  table  mustard.  Its  stem  is  four  or 
five  feet  in  height,  round,  smooth,  and  branching ;  the  leaves 
are  lobed  and  toothed  on  'the  margin,  —  the  radical  or  lower 
ones  rough,  those  of  the  upper  portion  of  the  stalk  smooth ; 
the  flowers  are  numerous,  rather  large,  bright-yellow ;  the 
pods  are  erect,  somewhat  four-sided,  and  are  set  closely 
against  the  sides  of  the  stalk ;  the  seeds  are  small,  round, 
brownish-black,  and  retain  their  germinative  powers  many 
years ;  nearly  eighteen  thousand  are  contained  in  an  ounce. 

Propagation  and  Cultivation.  —  It  is  raised  from  seeds, 
about  four  quarts  of  which  will  be  required  for  sowing  an 
acre.  It  is  sometimes  grown  in  the  vegetable  garden,  but  is 
generally  cultivated  in  fields  for  its  seeds,  which,  as  before 
remarked,  furnish  the  common  table  mustard.  The  sowing 
is  usually  made  from  the  middle  of  April  to  the  middle  of 
May.  After  making  the  surface  of  the  ground  fine  and 
smooth,  sow  broadcast,  or  thinly  in  shallow  drills  fourteen 
or  fifteen  inches  apart ;  cultivate  during  the  season  in  the 
usual  manner  ;  and,  in  August,  the  crop  will  be  ready  for  har 
vesting.  Cut  the  stalks  at  the  ground  before  the  pods  shed 
their  seeds ;  and  spread  in  a  dry,  light,  and  airy  situation,  till 
they  are  sufficiently  dried  for  threshing. 

When  grown  for  salad  in  the  vegetable  garden,  it  should 
be  sown,  and  cut  for  use,  as  directed  for  White  Mustard. 

"  If  the  seed  is  covered  to  the  depth  of  three  inches  or 
more,  it  will  lie  dormant,  and  retain  its  powers  of  vegetation 
for  ages  :  from  which  circumstance,  together  with  the  liability 

49 


386  SALAD    PLANTS. 

of  the  seed  to  become  shaken  out  in  the  harvesting  of  the 
crop,  such  lands  as  are  once  employed  for  the  growing  of 
Mustard  cannot  be  fairly  cleaned  of  it  for  a  considerable 
length  of  time,  and  only  by  judicious  fallowing  or  fallow- 
cropping,  with  repeated  hoeing  and  weeding."  —  Law. 

Use.  —  Besides  the  use  of  the  flour  of  the  seeds  as  a  condi 
ment,  the  seed-leaves  are  used  as  salad,  in  the  manner  of  those 
of  the  White  species  ;  and  the  young  plants,  cut  to  the  ground, 
are  used  as  spring  greens,  either  boiled  alone,  or  mixed  with 
Spinach. 

CHINESE  OR  PEKIN  MUSTARD.      Vil. 
Sinapis  Pekinensis. 

A  hardy  annual,  introduced  from  China.  Stem  four  feet 
high,  with  remarkably  large  leaves  ;  the  flowers,  which  are 
produced  in  loose,  terminal  spikes,  are  yellow  and  showy  ; 
the  seeds  are  small,  and  retain  their  vitality  five  years. 

Cultivation.  —  The  seeds  are  sown  in  April  or  May,  in 
shallow  drills  ten  or  twelve  inches  apart.  If  cultivated  for  its 
seeds,  the  drills  should  be  eighteen  inches  or  two  feet  apart, 
and  the  plants  thinned  to  six  or  eight  inches  in  the  drills. 

Use.  —  The  leaves  are  employed  in  salads,  in  the  manner 
of  Cress ;  and  they  are  also  sometimes  boiled  and  served  as 
Spinach. 

CABBAGE-LEAVED  MUSTARD. 
Moutarde  a  feuilles  de  Chou.   Vil.     Sinapis  sp. 

A  hardy,  annual,  Chinese  plant,  similar  in  habit  to  the 
species  last  described.  Stem  from  three  to  four  feet  high ; 
leaves  large,  roundish,  lobed,  and  wrinkled ;  flowers  yellow ; 
the  seeds  are  small,  reddish-brown  or  black,  and  retain  their 
powers  of  germination  a  long  period. 

Cultivation  and  Use.  —  This  species  is  cultivated  in  the 
same  manner,  and  is  used  for  the  same  purpose,  as  the  Chinese 
Mustard. 


MUSTARD.  387 

CURLED  MUSTARD. 

West-India  Cress. 

A  comparatively  small  species.  Stem  two  feet  and  a  half 
high  ;  flowers  bright-yellow ;  seeds  small,  blackish-brown,  — 
scarcely  distinguishable  from  those  of  the  Black  Mustard. 
The  leaves  are  of  medium  size,  greenish-yellow,  broadest 
near  the  ends,  deeply  and  finely  cut  on  the  borders,  and 
beautifully  frilled,  or  curled  :  they  make  an  excellent  gar 
nish  ;  and,  when  used  as  salad,  have  a  pleasant,  cress-like 
flavor. 

CUT-LEAVED  MUSTARD. 

Moutarde  lacinee.  Vil. 

In  its  general  character,  this  species  resembles  the  Chinese 
or  Pekin  Mustard :  the  leaves,  however,  are  much  smaller, 
and  divided  quite  to  the  mid-rib. 

When  young,  the  leaves  make  an  excellent  small  salad  ; 
having  the  warm,  pleasant  flavor  of  Cress. 

WHITE  MUSTARD. 
Sinapis  alba. 

White  Mustard  is  a  hardy  annual,  introduced  from  Europe, 
and  occasionally  found  growing  spontaneously  in  the  vicinity 
of  fields  and  gardens  where  it  has  been  once  cultivated.  The 
stem  is  three  feet  and  upwards  in  height;  the  leaves  are 
large,  deeply  lobed,  and  of  a  rich,  deep-green  color ;  the 
flowers  are  large,  yellow,  produced  in  loose,  terminal  spikes  ; 
the  seeds  are  yellow,  much  larger  than  those  of  the  preceding 
species,  and  retain  their  vitality  five  years,  —  seventy-five 
hundred  are  contained  in  an  ounce. 

Propagation.  —  White  Mustard  is  always  raised  from  seeds  ; 
about  four  quarts  of  which  will  be  necessary  for  seeding  an  acre. 
When  grown  for  salad,  an  ounce  will  sow  forty  feet  of  drill. 


388  SALAD    PLANTS. 

Soil  and  Cultivation.  —  It  succeeds  best  in  rich,  loamy  soil ; 
which,  previously  to  sowing,  should  be  thoroughly  pulver 
ized.  When  cultivated  in  the  vegetable  garden  for  salad  or 
greens,  the  first  sowing  may  be  made  as  early  in  the  season 
as  the  frost  will  admit.  Sow  the  seeds  thickly,  in  drills  eight 
or  ten  inches  apart ;  and  cover  half  an  inch  deep  with  fine 
mould.  Remove  all  weeds  as  they  make  their  appearance ; 
and,  in  continued  dry  weather,  water  freely. 

The  plants  should  be  cut  for  use  while  in  the  seed-leaf; 
as,  when  much  developed,  they  become  strong,  rank,  and  ill- 
flavored. 

For  a  succession,  a  small  sowing  may  be  made  every  week 
until  September. 

In  field  culture,  the  seeds  are  sometimes  sown  broadcast ; 
but  the  more  common  method  is  to  sow  in  drills  fifteen  or 
eighteen  inches  apart.  When  the  crop  is  ready  for  harvest 
ing,  the  plants  are  cut  to  the  ground,  stored  and  threshed,  as 
directed  for  Black  Mustard. 

Use.  —  The  plants,  before  the  development  of  the  rough 
leaves,  are  used  as  salad  :  when  more  advanced,  they  are 
boiled  and  eaten  as  Spinach.  The  flour  of  the  seeds  furnishes 
a  table  mustard  of  good  quality;  though  the  seeds  of  the 
Black  species  possess  greater  piquancy,  and  are  generally 
employed  for  the  purpose.  The  seeds  of  both  species  are 
much  used  in  medicine,  and  are  considered  equally  effica 
cious. 


NASTURTIUM. 

Indian  Cress.     Capucine,  of  the  French.     Tropaeolum,  sp.  et  var. 

This  plant  is  a  native  of  Peru  ;  and,  though  generally  treat 
ed  as  an  annual,  is  a  tender  perennial.  When  cultivated  for  its 
flowers  or  seeds,  it  should  be  planted  in  poor,  light  soil ;  but 


NASTURTIUM.  389 

when  foliage  and  luxuriant  growth  are  desired,  for  the  cover 
ing  of  arbors,  trellises,  and  the  like,  the  soil  can  hardly  be 
made  too  rich. 

The  planting  should  be  made  in  April  or  May.  As  the 
seeds  are  quite  large,  they  should  be  covered  two  inches  deep. 
When  planted  in  drills,  they  are  made  three  feet  apart,  and 
the  young  plants  thinned  to  six  inches  apart  in  the  drills. 
The  growing  crop  may  be  supported  by  staking  or  bushing, 
as  practised  with  pease  ;  or  the  taller-growing  sorts  may  be 
shortened  in,  which  will  induce  a  strong,  stocky  habit  of 
growth. 

While  the  plants  are  young,  they  will  require  some  atten 
tion,  in  order  that  they  may  be  properly  attached  to  the  stakes 
or  trellises  provided  for  their  support ;  after  which,  little  care 
need  be  bestowed,  beyond  the  ordinary  stirring  of  the  soil, 
and  keeping  the  ground  free  from  weeds. 

Use.  —  The  unexpanded  flower-buds,  and  the  seeds  while 
young  and  succulent,  have  a  warm,  aromatic  taste,  and  are 
pickled  and  used  as  capers.  The  young  shoots  are  eaten  as 
salad  ;  and  the  flowers,  which  are  large  and  richly  colored, 
are  used  for  garnishing.  Few  ornamental  plants  are  better 
known  or  more  generally  cultivated  than  the  Nasturtium. 

The  species  and  varieties  are  as  follow  :  — 

TALL  NASTURTIUM. 

TropJEolum  majus. 

Stem  from  six  to  eight  feet  high,  succulent ;  leaves  alter 
nate,  smooth,  rounded,  —  the  leaf-stems  being  attached  to  the 
disc,  or  under-surface  ;  flowers  large,  on  long  stems,  yellow,  — 
the  two  upper  petals  streaked  and  marked  with  purple ;  the 
seeds  are  large,  somewhat  triangular,  convex  on  one  of  the 
sides,  of  a  drab  or  pale-brown  color,  and  retain  their  germi- 
native  properties  five  years,  —  from  a  hundred  and  eighty  to 
two  hundred  are  contained  in  an  ounce. 


390  SALAD    PLANTS. 


DARK-FLOWERING. 

A  variety  of  the  preceding  ;   differing  only  in  the  brown 
color  of  the  flowers.     Cultivation  and  uses  the  same.  ••'*' 


VARIEGATED. 

Also  a  sub-variety  of  the  Tall  Nasturtium,  with  orange- 
yellow  flowers ;  each  of  the  petals  being  stained  or  spotted 
with  purple. 

Other  varieties  occur,  differing  in  color,  but  equally  useful 
for  the  purposes  before  described. 


SMALL  NASTURTIUM. 
Dwarf  Capucine.     Tropseolum  minus. 

Much  smaller,  in  all  respects,  than  the  common  Dwarf 
variety  of  Tropceolum  mojus  ;  the  stem  rarely  measuring  more 
than  two  feet  in  length,  or  rising  above  a  foot  in  height.  The 
flowers  are  yellow;  the  lower  petals  with  a  blotch  of  scarlet  at 
their  base,  and  the  upper  ones  delicately  striped  with  the 
same  color. 

It  yields  abundantly ;  and,  though  the  pods  are  compara 
tively  small,  they  are  generally  preferred  to  those  of  the  Tall 
Nasturtium  for  pickling. 


PICRIDIUM. 

Garden  Picridium.     Picridium  vulgare. 

A  hardy,  annual  plant,  from  the  south  of  Europe.  Stem 
eighteen  inches  high  ;  leaves  six  to  eight  inches  long,  irregu 
lar  in  form,  but  generally  broad  at  the  ends,  and  heart-shaped 
and  clasping  at  the  base  ;  flowers  yellow,  compound,  pro- 


PURSLAIN.  391 

duced  in  clusters ;  the  seeds  are  long,  slightly  curved,  four- 
sided,  brown  or  blackish-brown,  and  retain  their  vitality  five 
years. 

Sowing  and  Cultivation.  —  The  seeds  should  be  sown  in 
April  or  May,  in  drills  a  foot  apart,  and  half  an  inch  in  depth. 
As  the  plants,  when  allowed  to  run  to  seed,  produce  but  little 
foliage,  it  is  necessary,  in  order  to  secure  a  continued  supply 
of  fresh  leaves,  to  cut  or  nip  off  the  flowering-shoot  as  it 
makes  its  appearance.  Under  proper  management,  the  leaves 
grow  rapidly,  and  are  produced  in  great  abundance. 

Use.  —  The  leaves  have  a  pleasant,  agreeable  flavor ;  and, 
while  young  and  tender,  are  mixed  in  salads. 


PURSLAIN. 

Portulaca. 

Purslain  is  a  hardy,  annual  plant.  Most  of  the  cultivated 
kinds  are  but  improved  forms  of  the  Common  Purslain  (P. 
oleracca),  introduced  into  this  country  from  Europe,  and  so 
troublesome  as  a  weed  in  most  vegetable  gardens. 

Stem  usually  about  a  foot  in  length,  succulent  and  tender  ; 
leaves  fleshy,  broad  and  round  at  the  ends,  and  tapering  to 
the  stalk ;  flowers  yellow,  resting  closely  in  the  axils  of  the 
leaves;  the  seeds  are  black,  exceedingly  small,  and  retain 
their  germinating  powers  ten  years. 

Soil,  Projwgafion,  and  Culture.  —  Purslain  thrives  well  in 
all  soils,  —  dry,  wet,  or  intermediate  ;  and  is  propagated  by 
seeds  sown  in  shallow  drills  at  any  time  from  April  to  July. 

Use.  —  The  plants  may  be  cut  for  use  when  they  have 
made  a  growth  of  four  or  five  inches.  They  are  mixed  in 
salads,  eaten  boiled  as  Spinach,  or  pickled. 

The  species  and  varieties  are  as  follow :  — 


392  SALAD    PLANTS. 


COMMON  PURSLAIN. 

Portulaca  oleracea. 

Abundant  in  gardens,  cultivated  fields,  and  waste  grounds. 
The  Green  and  the  Golden  Purslain  are  improved  sub-varie 
ties.  The  Common  Purslain  is  used  in  all  the  forms  in  which 
the  cultivated  sorts  are  used ;  and,  though  some  of  the  latter 
are  considered  more  succulent,  the  difference  in  quality  will 
scarcely  repay  the  cost  of  cultivation,  where  the  present  vari 
ety  would  be  the  ceaseless  competitor  for  the  supremacy. 

GOLDEN  PURSLAIN. 
Pourpier  dord.   Vil.     P.  oleracea  var.  aurea. 

Similar  to  the  Green  Purslain,  but  differing  in  the  paler 
or  yellowish  color  of  the  stalks  and  leaves. 

GREEN  PURSLAIN. 

Pourpier  vert.   Vil. 

Leaves  an  inch  and  three-fourths  in  length,  and  upwards 
of  an  inch  in  width,  deep-green. 

LARGE-LEAVED  GOLDEN  PURSLAIN. 

P.  sativa. 

Leaves  pale  yellowish-green,  larger  than  those  of  the  pre 
ceding  sorts.  The  plant  is  a  strong  grower,  and  the  leaves 
attain  a  remarkable  size ;  but  the  stalks  are  often  compara 
tively  tough  and  hard,  and,  for  salad  purposes,  much  inferior 
to  those  of  the  Green  or  Golden  varieties. 


RAPE.  393 


RAPE. 

This  plant  is  generally  cultivated  for  its  seeds,  like  Mus 
tard.  It  is,  however,  sometimes  grown  for  salad ;  the  seeds 
being  sown  in  April,  and,  for  a  succession,  once  in  three  or 
four  weeks  till  August  or  September.  Sow  thickly,  in  drills 
ten  or  twelve  inches  apart,  and  cover  half  an  inch  deep.  The 
soil  should  be  rich  and  moist,  in  order  to  induce  a  rapid 
growth,  and  thus  to  give  a  tender,  succulent  character  to  the 
young  leaves  ;  these  being  the  parts  eaten.  They  are  served 
like  Lettuce,  or  boiled  and  treated  as  Coleworts  or  Spinach. 
For  mixing  with  Cress  or  Lettuce,  the  plants  are  cut  to  the 
ground  before  the  development  of  the  second  leaves. 

The  species  are  as  follow  :  — 


ANNUAL  ROUGH-LEAVED  SUMMER  RAPE.     Law. 

Turnip  Rape.     Brassica  rapa. 

Root  fusiform,  small,  hard,  and  woody ;  radical  leaves 
lyrate,  vivid  green,  and  without  any  appearance  of  the  glau 
cous  bloom  for  which  the  biennial  sorts  are  so  distinguished  ; 
the  stem-leaves  are  slightly  glaucous,  smooth,  or  nearly  so,  — 
the  lower  ones  cut  on  the  borders,  the  upper  entire ;  the 
seeds  are  small,  and  similar  to  those  of  the  common  field  tur 
nip,  of  which  it  seems  to  be  either  a  variety,  or  the  source 
from  which  the  latter  has  been  derived. 


COMMON  OR  WINTER  RAPE.     Law. 

Cole-seed.     Brassica  napus. 

Biennial ;  root  long,  tapering,  hard,  and  woody,  like  that 
of  the  species  before  described.  The  leaves  are  smooth, 
thick,  and  fleshy,  and  of  much  the  same  form  as  those  of  the 
Annual  Rough-leaved  Summer  Rape ;  this  species,  however, 

50 


394  SALAD    PLANTS. 

being  readily  distinguished,  when  young,  by  its  uniformly 
smooth  leaves.  The  seeds,  also,  are  larger  than  those  of  the 
last-named  species ;  but  this  is  not  to  be  relied  upon  as  a 
distinguishing  characteristic,  as  the  size  of  the  seeds,  in  this 
as  in  most  other  plants,  is  liable  to  be  materially  altered  by 
the  soil  as  well  as  by  the  previous  culture  of  the  seed-stock. 

The  seeds  are  sown  in  summer,  and  the  crop  ripens  the 
following  year.  It  is  not  adapted  to  the  climate  of  the 
Northern  States. 

In  England,  the  foregoing  species  are  extensively  cultivated 
both  for  forage  and  for  seed  ;  the  latter  being  used  to  a  limited 
extent  for  feeding  birds,  but  chiefly  for  the  production  of  rape- 
seed  oil. 

GERMAN  RAPE.     Law. 

Annual  or  Early  Rape.     Smooth-leaved  Summer  Rape.     Brassica 

prsecox. 

The  German  Rape  somewhat  resembles  the  Common  or 
Winter.  It  differs  in  being  of  annual  duration ;  in  its  more 
deeply  divided  leaves,  more  erect  pods,  and  smaller  seeds. 

It  would  unquestionably  succeed  well  in  almost  any  part 
of  the  Northern  or  Middle  States,  and  might  prove  as  re 
munerative  a  crop  as  corn  or  wheat.  The  seeds  should  be 
sown  in  May ;  and  the  plants  should  be  treated  and  the  crop 
harvested,  in  all  respects,  as  Mustard.  It  is  sometimes  sown 
broadcast,  but  generally  in  drills.  When  sown  broadcast, 
eight  or  ten  pounds  of  seed  will  be  required  for  an  acre ;  if 
in  drills,  three  or  four  pounds  will  be  sufficient.  The  yield 
varies  from  twenty  to  forty  bushels  per  acre. 


SUMMER  RAPE.     Law. 
Colza.     Wild  Navew.     Brassica  campestris. 

A  biennial  plant,  with  a  tapering,  hard,  and  fibrous  root. 
The   radical   leaves   are  lyrate  and  roughish  when  young ; 


ROCKET.  395 

those  of  the  stem  clasping,  or  heart-shaped,  at  base,  and  of 
an  oblong  form,  —  all  somewhat  fleshy,  of  a  dark-green 
color,  with  a  glaucous  bloom.  The  seeds  are  larger  than  those 
of  the  Ruta-baga,  or  Swedish  Turnip,  but  in  other  respects 
not  distinguishable. 

This  species  is  sometimes  termed  Brassica  campestris  olifer, 
or  Oil-rape,  from  its  being  considered  the  best  sort  of  rape 
for  cultivating  for  oil ;  and  to  distinguish  it  from  the  Campcs- 
tris  Ruta-baga,  or  Swedish  Turnip,  which  is  only  a  variety  of 
this  species. 

It  is  not  sufficiently  hardy  for  cultivation  in  the  Northern 
States. 


ROCKET.     Vil. 

Garden  Rocket.     Roquette,  of  the  French.     Brassica  eruca. 

A  hardy,  annual  plant,  from  the  south  of  Europe.  Stem 
about  two  feet  high ;  leaves  long,  lobed  or  lyrate,  smooth  and 
glossy,  succulent  and  tender ;  flowers  pale  citron-yellow,  with 
blackish-purple  veins,  very  fragrant,  having  the  odor  of 
orange-blossoms ;  the  seeds  are  small,  roundish,  brown,  or 
reddish-brown,  and  retain  their  vitality  two  years,  —  fifteen 
thousand  are  contained  in  an  ounce. 

Sowing  and  Cultivation.  —  The  seed  is  sown  thinly,  in  shal 
low  drills  a  foot  asunder.  The  first  sowing  may  be  made  as 
early  in  spring  as  the  frost  will  permit ;  afterwards,  for  a 
succession,  a  few  seeds  may  be  sown  at  intervals  of  three  or 
four  weeks.  In  poor  soil  and  dry  seasons,  the  leaves  are  lia 
ble  to  be  tough  and  acrid  :  the  seeds  should,  therefore,  be 
sown  in  rich  loam,  and  the  plants  thoroughly  watered  in  dry 
weather ;  as,  the  more  rapid  and  vigorous  the  growth,  the 
more  succulent  and  mild-flavored  will  be  the  foliage. 

Use.  —  The  leaves,  while  young  and  tender,  are  eaten  as 
salad. 


396  SALAD    PLANTS. 


SAMPHIRE.     Thomp.    Mill. 
Sea-fennel.     Parsley-pert.     St.  Peter's  Herb.     Crithmum  maritimum. 

This  is  a  half-hardy,  perennial  plant,  common  to  rocky 
localities  on  the  seacoast  of  Great  Britain.  Stalk  from  a  foot 
to  two  feet  in  height,  tender  and  succulent ;  leaves  half  an 
inch  long,  somewhat  linear,  glaucous-green,  fleshy ;  flowers 
in  terminal  umbels,  —  small,  white,  or  yellowish-white ;  the 
seeds  are  oblong,  yellowish,  and,  though  somewhat  larger, 
resemble  those  of  Fennel,  —  they  retain  their  germinative 
power  but  one  year. 

The  plant  blossoms  in  July  and  August,  and  the  seeds 
ripen  in  September  and  October. 

Cultivation.  —  "  It  is  rather  difficult  to  cultivate  in  gardens  ; 
and  the  produce  is  never  so  good  as  that  obtained  from  the 
places  where  it  naturally  grows.  It  may  be  propagated  either 
by  dividing  the  plant,  or  by  sowing  the  seed  in  April  or  in 
autumn,  soon  after  it  is  ripe.  The  latter  period  is  preferable  ; 
for,  if  kept  till  spring,  the  seed  does  not  germinate  so  well. 

"It  succeeds  best  in  a  light,  sandy,  or  gravelly  soil,  kept  con 
stantly  moist,  and  sprinkled  occasionally  with  a  little  sea- salt 
or  barilla,  or  watered  with  a  solution  of  these  substances,  in 
order  to  supply  the  plant  with  soda,  which  is  a  necessary  ele 
ment  of  its  food.  It  will  grow  still  better  if  planted  or  sown 
among  stones  at  the  foot  of  walls,  with  a  south  or  east  aspect. 
This,  and  an  occasional  watering,  with  a  solution  of  sea-salt, 
will  give  conditions  nearly  the  same  as  those  under  which  the 
plant  naturally  grows.  As  it  is  rather  delicate,  and  liable  to 
be  injured  by  frost,  it  should  be  protected  by  dry  litter  or 
leaves  during  the  winter.  Towards  the  end  of  summer,  the 
leaves  may  be  cut  for  use."  —  Thomp. 

Use.  —  The  leaves  have  a  warm,  pleasant,  aromatic  flavor ; 
and,  when  pickled  in  vinegar,  are  used  in  salads  and  as  a 
seasoning. 


SCURVY-GRASS.  397 


GOLDEN  SAMPHIRE.     Thomp. 
Inula  crithmifolia. 

A  hardy  perennial,  growing,  like  the  preceding,  naturally, 
on  the  marshes  and  seacoast  of  Great  Britain.  The  stalk  is 
a  foot  and  a  half  in  height,  erect,  with  clusters  of  small, 
fleshy  leaves ;  flowers  yellow,  in  small,  umbel-like  clusters. 

Propagation  and  Cultivation.  —  It  may  be  propagated  by 
seeds,  or  by  a  division  of  the  roots.  It  thrives  best  in  a  shady 
situation,  and  requires  frequent  watering.  If  salt  be  occa 
sionally  dissolved  in  the  water,  it  will  promote  the  growth  of 
the  plants,  and  render  the  branches  and  foliage  more  succu 
lent  and  tender. 

Use.  —  The  fleshy  leaves  and  the  young  branches  are 
pickled  in  vinegar,  and  added  to  salads  as  a  relish.  The 
plant,  howrever,  has  none  of  the  pleasant  aromatic  flavor  of 
the  true  Samphire,  though  often  sold  under  the  name,  and 
used  as  a  substitute. 


SCURVY- GRASS. 

Cochlearia  officinalis. 

This  is  a  hardy,  annual,  maritime  plant,  common  to  the 
seacoast  of  France  and  Great  Britain.  The  root-leaves 
spread  regularly  from  a  common  centre,  are  heart-shaped, 
fleshy,  smooth,  and  glossy,  —  those  of  the  stem  sessile,  ob 
long,  and  toothed  on  the  margin ;  the  stalks  are  numerous, 
and  from  six  inches  to  a  foot  in  height ;  the  flowers  are  small, 
white,  and  produced  in  compact  groups,  or  clusters  ;  the  seeds 
are  small,  oval,  a  little  angular,  and  retain  their  vitality  three 
years. 

Soil,  Sowing,  and  Cultivation.  —  It  succeeds  best  in  moist, 
sandy  soil ;  and  flourishes  in  shady  situations.  Sow  the  seeds 
in  August,  soon  after  they  ripen,  in  shallow  drills  eight  or  ten 


398  SALAD    PLANTS. 

inches  apart ;  and,  while  the  plants  are  young,  thin  them  to 
five  or  six  inches  apart  in  the  rows.  The  plants  taken  up  in 
thinning  may  be  transplanted,  and  new  beds  formed  if  occa 
sion  require.  The  growing  crop  should  be  kept  free  from 
weeds,  and  liberally  watered  in  dry  weather.  In  the  follow 
ing  spring,  the  leaves  will  be  fit  for  the  table.  Those  plants 
not  cut  for  use  will  flower  in  June,  and  the  seeds  will  ripen 
in  July.  The  seeds  seldom  vegetate  well  if  sown  late  in 
spring,  or  during  warm,  dry  weather. 

Use.  —  The  radical  leaves  are  used  as  a  salad,  and  are 
sometimes  mixed  with  Cress.  When  bruised,  they  emit  an 
unpleasant  odor;  and  have  an  acrid,  bitter  taste  when  eaten. 
The  plant  is  more  generally  used  for  medicinal  purposes  than 
as  an  esculent. 


S:NTAILS. 

Snail  Trefoil.     Medicago  orbicularis. 

From  the  south  of  Europe.  It  is  a  hardy,  annual  plant, 
with  reclining  stems,  compound  or  winged  leaves,  and  yellow 
flowers.  The  pods,  or  seed-vessels,  are  smooth,  and  coiled  in 
a  singular  and  remarkably  regular  manner.  As  they  approach 
maturity,  they  gradually  change  to  a  dark-brown  color ;  and, 
seen  from  a  short  distance,  have  the  appearance  of  snails 
feeding  on  the  plant. 

The  seeds  are  large,  flat,  somewhat  kidney-shaped,  of  a 
yellowish-brown  color,  and  retain  their  powers  of  germina 
tion  five  years.  They  are  usually  sold  in  the  pods,  but  should 
be  taken  out  before  planting. 

Solving  and  Culture.  —  It  is  propagated  by  seeds,  which 
should  be  sown  in  April  or  May  where  the  plants  are  to 
remain.  Sow  in  drills  fifteen  inches  apart.  The  plants 
should  be  thinned  out  where  they  are  too  close,  and  kept 
clean  from  weeds ;  which  is  all  the  culture  they  require. 


SWEET    CICELY.  399 

They  will  blossom  in  July,  and  the  seeds  will  ripen  in  au 
tumn. 

Use.  —  Though  entirely  inoffensive,  no  part  of  the  plant  is 
used  for  food.  The  pods  resemble  some  species  of  snails  in 
a  remarkable  degree,  and  are  placed  on  dishes  of  salad  for  the 
purpose  of  exciting  curiosity,  or  for  pleasantly  surprising 
the  guests  at  table. 


SWEET  CICELY. 
Sweet-scented  Chervil.     Osmorrhiza  odorata.       Scandix  odorata. 

A  hardy  perennial.  When  fully  grown,  the  stalk  is  three 
feet  or  more  in  height ;  the  leaves  are  large,  and  many  times 
divided ;  the  stems  and  nerves  downy ;  the  flowers  are  white, 
fragrant,  and  terminate  the  stalks  in  flat,  spreading  bunches, 
or  umbels ;  the  seeds  are  large,  brown,  and  retain  their 
vitality  but  one  year. 

Sowing  and  Culture.  —  It  is  usually  grown  from  seeds ;  and 
is  of  easy  cultivation,  as  it  thrives  in  almost  any  soil  or  situa 
tion.  When  allowed  to  scatter  its  seeds  after  ripening  in  the 
autumn,  the  plants  will  spring  up  spontaneously  in  great 
numbers  in  the  following  April  or  May,  and  may  then  be 
transplanted  where  they  are  to  remain ;  or  the  seed  may 
be  sown  in  October,  in  beds,  making  the  rows  fifteen  or 
eighteen  inches  apart,  and  thinning  the  plants  to  a  foot  apart 
in  the  rows.  When  practicable,  the  seed  should  be  sown  in 
the  autumn ;  as  it  seldom  vegetates  well,  unless  subjected  to  the 
action  of  the  winter.  After  the  plants  have  become  esta 
blished,  they  will  require  only  ordinary  treatment,  and  yield 
abundantly. 

Use.  —  "In  England,  the  leaves  were  formerly  put  into 
salads ;  but  the  strong  flavor  of  aniseed,  which  the  whole 
plant  possesses,  renders  them  disagreeable  to  most  persons. 
It  is  now  not  cultivated  in  Britain ;  but  the  leaves  and  roots 


400  SALAD    PLANTS. 

are  still  used  in  France  :  the  former  for  the  same  purposes  as 
those  of  Chervil ;  the  latter  in  soups,  to  which  they  are  said 
to  communicate  an  agreeable  taste."  —  TJiomp. 

In  this  country,  it  is  sometimes  cultivated  with  other  aro 
matic  plants ;  but  its  use  in  soups,  or  as  a  seasoner  or  garnish, 
is  very  limited. 


TARRAGON. 

Artemesia  dracunculus. 

A  hardy,  perennial  plant,  said  to  be  a  native  of  Siberia. 
Stalk  herbaceous,  about  three  feet  in  height ;  the  leaves  are 
long,  narrow,  pointed,  smooth,  and  highly  aromatic ;  the 
flowers  are  small,  somewhat  globular,  greenish,  and  generally 
infertile.  There  is  but  one  variety. 

Soil)  Planting,  and  Culture.  —  As  the  plants  seldom  pro 
duce  seed,  Tarragon  is  usually  propagated  by  dividing  the 
roots.  Select  a  warm  and  comparatively  dry  situation ;  stir 
the  ground  deeply  and  thoroughly;  and,  in  April,  set  the  roots 
in  rows  fifteen  inches  apart,  ten  or  twelve  inches  apart  in  the 
rows,  and  cover  two  or  three  inches  deep.  They  will  soon 
send  up  vigorous  shoots,  which  may  be  cut  for  use  the  first 
season. 

It  is  sometimes  increased  by  cuttings,  set  three  or  four 
inches  deep  in  moist  earth.  If  seeds  can  be  obtained,  they 
should  be  sown  in  April  or  May,  in  a  nursery-bed  or  in  a 
common  frame.  Sow  in  shallow  drills  six  or  eight  inches 
apart ;  and,  when  the  plants  are  three  or  four  inches  high,  set 
them  out  as  directed  for  the  roots.  They  will  early  become 
strong  and  stocky,  and  may  be  used  in  August  or  September. 
The  plants  are  more  healthy,  yield  more  abundantly,  and  are 
of  finer  quality,  when  not  allowed  to  run  to  flower. 

Use.  —  "  Tarragon  is  cultivated  for  its  leaves  and  the  points 
of  its  young  shoots ;  both  of  which  are  used  as  ingredients  in 


VALERIANA. WATER-CRESS.  401 

salads,  soups,  stews,  pickles,  and  other  compounds.  Tarra 
gon  vinegar,  so  much  esteemed  as  a  fish-sauce,  is  made  by 
infusion  of  the  leaves  in  common  vinegar.  It  is  also  added 
to  most  salads  to  correct  their  coldness.  Three  or  four  plants 
will  be  sufficient  for  a  family."  —  M'Int. 


VALERIANA.     Vil. 
Fedia  cornucopias.     Valeriana  cornucopias. 

This  is  an  annual  plant,  with  a  smooth,  branching  stem 
about  fifteen  inches  high.  The  leaves  are  oblong,  stemless, 
thick,  and  fleshy,  and  of  a  bright,  glossy-green  color ;  the 
flowers  are  numerous,  large,  rose-colored,  showy,  and  orna 
mental  ;  the  seeds  are  oblong,  yellowish,  somewhat  vesiculous, 
and  retain  their  vitality  five  years,  — •  twenty-two  hundred  are 
contained  in  an  ounce. 

Soil  and  Culture.  —  It  succeeds  best  in  a  light,  warm  soil. 
Prepare  a  bed  four  feet  and  a  half  wide,  spade  it  thoroughly 
over,  rake  the  surface  smooth  and  fine,  and  sow  the  seed  in 
drills  fourteen  inches  apart.  The  first  sowing  should  be  made 
the  last  of  April,  or  early  in  May ;  and  afterwards,  for  a  suc 
cession,  sow  a  row  or  two  every  fortnight  till  July. 

Use.  —  It  is  used  as  a  salad,  and  is  said  to  be  superior  to 
the  Common  Fctticus,  6r  Corn-salad. 

When  in  blossom,  the  plant  presents  a  beautiful  appear 
ance,  and  well  deserves  a  place  in  the  flower-garden. 


WATER-CRESS. 

Sisymbrium  nasturtium.     Nasturtium  officinale. 

Water-cress  is  a  hardy,  aquatic  perennial ;  and  is  found 
growing  naturally,  in  considerable  abundance,  about  ponds, 
and  in  ditches  and  small  running  streams.  When  in  blos- 

51 


402  SALAD    PLANTS. 

som,  the  plant  is  about  two  feet  in  height,  or  length;  the 
leaves  are  winged,  with  five  or  six  pairs  of  rounded  leaflets, 
and,  in  deep  water,  are  often  immersed,  or  float  upon  the  sur 
face  ;  the  flowers  are  small,  white,  four-petaled,  and  terminate 
the  stalks  in  loose  spikes ;  the  seeds  are  very  small ,  reddish- 
brown,  and  retain  their  powers  of  germination  five  years,  — 
nearly  a  hundred  and  twenty  thousand  are  contained  in  an 
ounce. 

Planting  and  Culture.  —  "  Water-cress  is  of  the  best 
quality  when  grown  in  running  streams  and  gravelly  soil." 
The  roots  may  be  planted  in  spring,  in  situations  where  the 
water  is  from  four  to  eight  inches  deep.  After  they  are  esta 
blished,  the  plants  will  rapidly  increase,  both  from  the  natural 
distribution  of  the  seeds  and  the  spreading  of  the  roots,  and 
soon  entirely  cover  the  surface  of  the  water  with  foliage. 
It  may  be  grown  with  trifling  cost  in  any  small  collection  of 
water,. and  can  be  easily  introduced  by  dropping  a  few  plants 
about  the  borders  at  the  time  of  the  ripening  of  the  seeds. 
In  many  localities,  it  is  found  growing  in  spontaneous  abun 
dance  ;  and  one  of  the  best  and  most  healthful  of  salads  may 
be  obtained  for  the  mere  labor  of  gathering. 

Varieties.  —  There  are  three  described  varieties,  —  the 
Green-leaved,  the  Small  Brown -leaved,  and  the  Large 
Brown-leaved.  These  differ  slightly,  if  at  all,  in  flavor  ; 
though  the  Brown-leaved  is  generally  preferred  :  having  a 
fine  appearance,  and  a  small  proportion  of  stalk  to  the  leaves, 
it  is  most  salable  in  the  market.  The  variations  in  foliage 
and  habit  do  not  appear  to  be  caused  by  the  quantity  or 
quality  of  the  water  in  which  the  plants  are  grown,  as  the 
three  kinds  are  found  growing  together.  "  The  Green- 
leaved  is  the  easiest  of  cultivation,  and  the  Small  Brown-leaved 
is  the  hardiest.  The  Large  Brown-leaved  is  the  best,  and  is 
the  only  one  which  can  be  well  grown  in  situations  where 
shallow  water  is  not  to  be  obtained."  —  Trans. 

Gathering  and  Use.  —  "  The  shoots  are  cut  for  market,  not 


"WINTER-CRESS.  403 

broken  off,  as  is  the  usual  mode  of  gathering  Cress  in  its 
natural  state,  and  which  is  found  to  be  very  injurious  to  the 
plants  in  the  beds.  After  they  have  been  cut  about  three 
times,  they  begin  to  stock  ;  and  then,  the  oftener  they  are  cut, 
the  better.  In  summer,  it  is  necessary  to  keep  them  very 
closely  cut ;  and  in  water  of  a  proper  depth,  and  with  a  good 
soil,  each  bed  supplies  a  gathering  once  a  week." 

It  is  extensively  employed  as  an  early  spring  salad ;  and, 
on  account  of  its  warm  and  pleasant  taste,  is  by  many  per 
sons  preferred  to  all  other  salad  plants. 


WINTER-CRESS. 

Barbarea.    American  Winter-cress.     Belle-Isle  Cress.     Scurvy-grass,  of 
some  localities.     Barbarea  preecox. 

Stems  from  twelve  to  fifteen  inches  high ;  leaves  lyrate, 
the  terminal  lobe  round ;  flowers  small,  in  erect,  loose,  ter 
minal  spikes,  or  groups ;  the  seeds  are  small,  wrinkled,  of  a 
grayish  color,  and  retain  their  vitality  three   years.     Intro-' 
duced  from  Europe,  and  naturalized  in  the  Northern  States. 


COMMON  WINTER-CHESS,  OR  YELLOW  ROCKET. 
Barbarea  vulgaris. 

This  species  somewhat  resembles  the  foregoing ;  and,  like 
it,  grows  naturally  in  moist,  shady  situations.  It  is  distin 
guished  by  its  longer,  more  erect,  and  more  slender  pods. 

Soil  and  Cultivation.  —  Both  of  the  species  are  hardy, 
perennial  plants ;  and  are  raised  from  seeds,  which  should  be 
sown  in  April  or  May,  in  shallow  drills  a  foot  apart.  For  a 
succession,  a  few  seeds  may  be  sown  at  intervals  of  three  or 
four  weeks  till  August.  For  winter  use,  sow,  and  subse 
quently  cultivate,  as  Winter  Spinach. 


404  SALAD    PLANTS. 

Use.  —  As  soon  as  the  plants  have  made  sufficient  growth, 
they  may  be  cut  for  use.  The  outer  leaves  should  be  first 
gathered,  and  the  flower-stalks  cut  or  nipped  off  as  they  make 
their  appearance,  in  order  to  render  the  plants  strong  and 
stocky,  and  to  promote  the  growth  of  the  leaves ;  these 
being  the  parts  of  the  plants  used.  They  are  served  as  Cress, 
which  they  resemble  in  flavor. 


WOOD-SORREL. 

Oxalis  acetocella. 

Wood-sorrel  is  a  hardy,  perennial  plant ;  growing  naturally 
in  woods,  in  cool  and  shaded  situations.  The  leaves  are  radi 
cal,  inversely  heart-shaped,  and  produced  three  together  at 
the  extremity  of  quite  a  long  stem,  or  petiole ;  the  flower- 
stalk  is  entirely  leafless,  and  supports  a  solitary  bell-shaped 
flower,  the  petals  of  which  are  white,  finely  lined  or  striped 
with  purple;  the  seed-vessels  are  of  an  oblong  form,  five- 
angled,  and,  when  ripe,  burst  open  by  the  touch,  in  the 
manner  of  those  of  the  Impatiens  noli  me  tangere,  or  Common 
Balsam,  of  the  flower-garden ;  the  seeds  are  quite  small,  and 
of  a  reddish-brown  color. 

The  flowers  are  produced  in  May  and  June,  and  the  seeds 
ripen  in  July. 

Propagation  and  Culture.  —  It  may  be  propagated  either  by 
seeds  or  by  dividing  the  roots.  The  soil  should  be  rich  and 
moist ;  and  the  seeds  may  be  sown  in  April  or  May,  in  shallow 
drills  ten  or  twelve  inches  apart ;  or  the  roots  may  be  divided 
in  spring  or  autumn,  and  set  in  rows  the  same  distance 
asunder. 

Use.  —  The  leaves  possess  a  pleasant,  acid  taste ;  and  are 
mixed  with  salads,  to  which  they  impart  an  agreeable,  refresh 
ing  flavor.  The  plant  is  considered  one  of  the  most  valuable 
of  all  vegetables  cultivated  for  their  acid  properties. 


WORMS.  405 


WORMS. 

Astragalus  haraosus. 

A  hardy,  annual  plant,  indigenous  to  the  south  of  Europe. 
Stem  ten  or  twelve  inches  long,  recumbent ;  leaves  pinnate, 
with  ten  or  twelve  pairs  of  quite  small  leaflets ;  flowers  yel 
low,  produced  five  or  six  together  at  the  extremity  of  quite 
a  long  stem,  or  peduncle  ;  the  seed-pods  are  about  two  inches 
long,  nearly  a  fourth  of  an  inch  thick,  peculiarly  bent  or 
curved,  and  contain  ten  or  twelve  brown  seeds. 

There  is  but  one  species  or  variety  cultivated. 

Sowing  and  Culture.  —  The  plants  may  be  started  by  sow 
ing  the  seeds  in  a  hot-bed  in  March,  or  the  seeds  may  be 
sown  in  the  open  ground  in  May.  They  are  cultivated  in 
rows  fourteen  inches  apart,  and  ten  or  twelve  inches  apart 
in  the  rows ;  and  are  also  grown  in  groups,  or  hills,  three  or 
four  together.  The  plants  blossom  in  July,  and  the  pods 
attain  their  growth  in  August  and  September. 

Use.  —  The  pods,  in  their  green  state,  much  resemble  some 
descriptions  of  worms ;  and,  like  Caterpillars  (Scorpiurus)  and 
Snails  (Medicago),  are  sometimes  placed  on  dishes  of  salad  to 
excite  curiosity,  or  for  pleasantly  surprising  the  guests  at 
table.  Though  inoffensive,  they  are  seldom  eaten. 


406  OLEKACEOUS    PLANTS. 


CHAPTER   VIII. 
OLERACEOUS     PLANTS. 


Angelica.  Anise.  Balm.  Basil.  Borage.  Caraway.  Clary.  Cori 
ander.  Costmary.  Cumin.  Dill.  Fennel.  Lavender.  Lovage. 
Marigold.  Marjoram.  Nigella.  Parsley.  Peppermint.  Rosemary. 
Sage.  Savory.  Spearmint.  Tansy.  Thyme. 


ANGELICA. 

Angelica  archangelica. 

ANGELICA  is  a  native  of  Hungary  and  Germany,  and  is  also 
indigenous  to  Great  Britain.  It  is  a  hardy,  biennial  plant, 
with  a  cylindrical,  hollow,  herbaceous  stem  four  or  five  feet 
high.  The  radical  leaves  are  from  two  to  three  feet  long, 
compound,  or  divided  in  threes,  purplish-red  at  the  base ; 
flowers  small,  pale-yellow,  in  large,  terminal,  spherical 
umbels;  the  seeds  are  of  a  yellowish  color,  oblong,  flat 
tened  on  one  side,  convex  on  the  opposite,  ribbed,  thin,  and 
membraneous  on  the  borders,  and  retain  their  germinative 
power  but  a  single  season, — nearly  six  thousand  are  con 
tained  in  an  ounce. 

Soil  and  Culture.  —  The  plants  thrive  best  in  damp,  and 
eve.n  wet,  localities  ;  but  may  be  grown  in  any  good,  well- 
enriched  soil.  As  the  seeds  soon  lose  their  vitality,  they 
should  be  sown  in  August,  immediately  after  ripening.  Make 
a  small  bed,  sow  the  seeds  in  drills  ten  inches  apart,  and 
cover  three-fourths  of  an  inch  deep.  In  this  seed-bed  allow 
the  young  plants  to  remain  until  the  following  spring,  when 
they  should  be  set  out  two  feet  asunder  in  each  direction. 
The  stalks  will  be  fit  for  use  in  May  and  June  of  the  follow- 


AiX7lSE.  407 

ing  year.  If  the  flower-stem  is  removed  as  it  makes  its 
appearance,  the  plants  will  put  forth  fresh  sprouts  from  the 
sides  of  the  root,  and  survive  three  years ;  but  when  allowed 
to  blossom,  and  to  perfect  their  seeds,  the  plants  soon  after 
perish. 

Use.  —  Angelica  was  formerly  used,  after  being  blanched, 
as  a  salad,  like  Celery.  In  the  vicinity  of  London,  it  is  raised 
to  a  considerable  extent  for  confectioners,  —  the  tender  leaf 
stalks  and  flowering-shoots  serving  as  a  basis  for  sweetmeat. 
The  seeds  are  sometimes  employed  for  flavoring  liquors. 


ANISE. 

Pimpinella  anisum. 

This  is  an  annual  plant,  originally  from  Egypt.  Though 
but  little  cultivated  in  this  country,  neither  our  soil  nor  cli 
mate  is  unsuitable  :  and  it  might  be  successfully,  if  not 
profitably,  grown  in  the  Middle  and  warmer  parts  of  the 
Northern  States.  Large  quantities  of  the  seeds  are  raised  on 
the  Island  of  Malta  and  in  some  parts  of  Spain,  and  thence 
exported  to  England  and  America  for  the  purpose  of  distilla 
tion  or  expression. 

The  stem  is  from  a  foot  and  a  half  to  two  feet  high,  and 
separates  into  numerous  slender  branches  ;  the  leaves  are 
twice  pinnate,  —  those  of  the  upper  part  of  the  stalk  divided 
into  three  or  four  narrow  segments ;  the  flowers  are  small, 
yellowish-white,  produced  in  large,  loose  umbels,  at  the  ex 
tremities  of  the  branches ;  the  seeds  are  of  a  grayish-green 
color,  oblong,  slightly  bent  or  curved,  convex  and  ribbed  on 
one  side,  concave  on  the  opposite,  and  terminate  in  a  small 
bu'nch,  or  knob, — nearly  nine  thousand  are  contained  in  an 
ounce,  and  they  retain  their  vitality  three  years. 

Culture.  —  Anise  is  raised  from  seeds  sown  annually,  and 
thrives  best  in  light,  rich,  comparatively  dry  soil,  and  in  a 


408  OLERACEOUS    PLANTS. 

warm,  sunny  situation.  As  early  in  spring  as  the  appearance 
of  settled  warm  weather,  lay  out  a  bed  four  feet  and  a  half 
wide,  and  as  long  as  may  be  desired ;  spread  on  a  thin  dress 
ing  of  well-digested  compost,  and  spade  it  thoroughly  in  with 
the  soil ;  then  rake  the  surface  fine  and  even,  and  sow  the 
seed  thinly  in  drills  twelve  inches  apart  and  an  inch  deep, 
allowing  an  ounce  of  seed  for  a  hundred  and  fifty  linear  feet. 
When  the  plants  are  an  inch  high,  thin  them  to  five  or  six 
inches  apart ;  and,  as  they  increase  in  size,  keep  the  ground 
between  the  rows  loose,  and  the  spaces  between  the  plants  free 
from  weeds.  Towards  the  close  of  the  season,  the  seed  will  be 
ripened  sufficiently  for  harvesting ;  when  the  plants  should 
be  pulled  up,  and  spread  in  a  sunny  place  until  dry.  The 
seed  should  then  be  threshed  from  the  heads,  riddled  and 
winnowed,  and  again  exposed  to  the  sun,  or  spread  in  a  dry, 
airy  room,  to  evaporate  any  remaining  moisture ;  when  they 
will  be  ready  for  use  or  the  market. 

In  field  culture,  the  grower  should  follow  substantially  the 
same  method,  with  the  exception  of  laying  out  the  ground ; 
omitting,  in  this  particular,  its  division  into  beds.  After  the 
land  has  been  well  prepared,  the  seed  can  be  sown  with  great 
facility  by  a  common  sowing-machine,  adjusted  as  when  em 
ployed  for  sowing  carrots.  At  the  time  of  harvesting,  the 
plants  may  be  cut  near  the  surface  of  the  ground,  or  even 
mowed ;  thereby  avoiding  much  of  the  inconvenience  arising 
from  the  soil  that  adheres  to  the  roots  when  the  plants  are 
pulled  up. 

There  are  no  varieties. 

Use.  —  The  seeds  and  leaves  are  used  both  in  medicine 
and  cookery.  The  green  leaves  are  employed  in  salads,  and 
for  seasoning  and  garnishing,  like  Fennel.  The  seeds  have 
a  fragrant  odor,  a  pleasant,  warm  taste,  and  are  highly  car 
minative.  Large  quantities  are  used  for  distillation  and  in 
flavoring  liquors,  and  also  for  expressing  for  their  essential 
oil. 


BALM.  409 


BALM. 

Melissa  officinalis. 

A  hardy,  perennial  plant,  from  the  south  of  Europe.  The 
stalk  is  four- sided,  branching,  and  from  two  to  three  feet 
high  ;  leaves  opposite,  in  pairs,  ovate,  toothed  on  the  borders  ; 
the  flowers  are  small,  nearly  white,  produced  in  spikes,  or 
clusters,  at  or  near  the  top  of  the  plant. 

Soil,  Propagation,  and  Culture.  —  Any  warm,  mellow,  gar 
den  soil  is  suited  to  its  growth.  It  is  generally  propagated 
by  dividing  the  roots,  which  may  be  done  either  in  spring  or 
in  autumn.  After  thoroughly  stirring  the  soil,  set  the  roots  in 
rows  fifteen  inches  apart,  and  a  foot  apart  in  the  rows.  Un 
der  good  management,  the  plants  will  soon  completely  cover 
the  surface  of  the  ground,  and  the  bed  will  not  need  renewal 
for  many  years. 

Gathering.  —  If  required  for  drying,  the  plants  should  be 
cut  as  they  come  into  flower,  separating  the  stems  at  the  surface 
of  the  ground.  They  should  not  be  exposed  to  the  sun  in 
drying,  but  placed  in  an  airy,  shady  place,  and  allowed  to  dry 
gradually.  The  leaves,  in  their  green  state,  may  be  taken 
directly  from  the  plants  as  they  are  required  for  use. 

Use.  —  The  plant  has  a  pleasant,  lemon-like  odor  ;  an 
agreeable,  aromatic  taste ;  and,  in  flavoring  certain  dishes,  is 
used  as  a  substitute  for  lemon-thyme.  It  is  beneficial  in 
hemorrhage,  and  other  diseases  of  the  lungs  ;  and,  in  the 
form  of  tea,  constitutes  a  cooling  and  grateful  diluent  in 
fevers.  A  mixture  of  balm  and  honey,  or  sugar,  is  some 
times  applied  to  the  interior  of  beehives,  just  previous  to 
receiving  the  swarm,  for  the  purpose  of  "  attaching  the  colony 
to  its  new  settlement." 


52 


410  OLERACEOUS    PLANTS. 


BASIL. 

Ocymum. 

There  are  two  species  of  Basil  cultivated  in  gardens ;  viz., 
the  Common  Sweet  Basil  (O.  basilicum)  and  the  Small  Bush 
Basil  (O.  minimum^).  Of  the  Common  Sweet  Basil,  there  are 
three  varieties ;  and  of  the  Bush  Basil,  two  varieties.  They 
are  all  annuals,  and  are  grown  from  seeds,  which  are  black, 
small,  oblong,  and  retain  their  vitality  from  six  to  ten  years. 

COMMON  SWEET  BASIL. 
Large  Sweet  Basil.     Ocymum  basilicum. 

Stem  from  a  foot  to  a  foot  and  a  half  in  height ;  leaves 
comparatively  large,  green,  ovate,  sharply  pointed  ;  flowers 
white,  in  whorls  at  the  extremities  of  the  stems  and  branches. 
The  whole  plant,  when  bruised,  is  highly  aromatic ;  having 
the  odor  and  flavor  of  cloves. 

The  seeds  of  the  Common  Sweet  Basil,  and  also  those  of 
the  two  following  varieties,  may  be  sown  in  a  hot-bed  in 
March,  and  the  plants  set  out  in  May  in  rows  a  foot  apart, 
and  five  or  six  inches  apart  in  the  rows  ;  or  the  seeds  may  be 
sown  in  the  open  ground  the  last  of  April  or  early  in  May, 
and  the  plants  thinned  while  young,  as  directed  for  trans 
planting.  In  removing  the  plants  from  the  hot-bed,  retain  as 
much  of  the  earth  about  the  roots  as  possible ;  water  freely 
as  soon  as  transplanted,  and  also  in  dry  weather ;  and  they 
will  soon  yield  an  abundance  of  tender  stems  and  leaves. 

Varieties.  — 

PURPLE  BASIL. 

Basilic  grand  violet.    VU. 

Leaves  and  flowers  purple.  When  grown  in  sunny  situa 
tions,  the  leaf-stems  and  young  branches  are  also  purple.  In 


BASIL.  411 

other  respects,  the  variety  is  similar  to  the   Common  Sweet 
Basil.     Its  properties  and  uses  are  the  same. 

LETTUCE-LEAVED  BASIL.     ViL 

The  leaves  of  this  variety  are  large,  pale-green,  wrinkled 
and  blistered  like  those  of  some  kinds  of  Lettuce  :  whence  the 
name.  It  resembles  the  foregoing  varieties  in  taste  and  odor, 
and  is  used  for  the  same  purposes. 

BUSH  BASIL. 

Ocymum  minimum. 

The  Bush  Basils  are  small,  low-growing,  branching  plants ; 
and  are  propagated  and  cultivated  like  the  Common  Sweet 
Basil. 

GREEN  BUSH  BASIL. 

Basilic  fin  vert.  ViL 

Stem  about  eight  inches  high ;  leaves  small,  green,  oval ; 
flowers  white,  produced  in  whorls  about  the  upper  portion 
of  the  principal  stalk  and  towards  the  extremities  of  the 
branches. 

PURPLE  BUSH  BASIL. 

Basilic  fin  violet.  ViL 

Leaves  purple.  In  other  respects,  similar  to  the  Green 
Bush  Basil. 

Use.  —  The  leaves  and  young  branches  have  a  strong, 
clove-like  taste  and  odor,  and  are  used  in  highly  seasoned 
soups  and  meats.  They  are  also  sometimes  added  to  salads. 
For  winter  use,  the  stalks  are  cut  while  in  flower,  dried, 
powdered,  and  preserved,  like  other  pot-herbs. 


412  OLERACEOUS    PLANTS. 


BORAGE. 

Borago  officinalis. 

Borage  is  generally  classed  as  a  hardy  annual,  though  it  is 
sometimes  biennial.  Stem  two  feet  high  ;  the  leaves  are 
oval,  alternate,  and,  in  common  with  the  stalk  and  branches, 
thickly  set  with  stiff,  bristly  hairs ;  the  flowers  are  large  and 
showy,  —  they  are  red,  white,  or  blue,  and  often  measure  more 
than  an  inch  in  diameter ;  the  seeds  are  large,  oblong, 
slightly  curved,  and  retain  their  germinative  property  three 
years. 

Soil  and  Cultivation.  —  Borage  thrives  best  in  light,  dry 
soil.  The  seeds  are  sown  in  April  or  May,  in  drills  ten  or 
twelve  inches  apart,  and  half  an  inch  deep.  They  should  be 
sown  quite  thinly,  or  so  as  to  secure  a  plant  for  every  six  or 
eight  inches ;  to  which  distance  they  should  be  thinned. 
When  a  continued  supply  is  required,  a  second  sowing  should 
be  made  in  July.  The  plants  seed  abundantly;  and,  when 
once  introduced  into  the  garden,  spring  up  spontaneously. 

Use.  —  The  plant  is  rarely  cultivated  and  little  used  in  this 
country.  It  is  sometimes  employed  as  a  pot-herb,  and  the 
young  shoots  are  occasionally  mixed  in  salads.  They  are  also 
sometimes  boiled  and  used  as  Spinach.  The  flowers  make  a 
beautiful  garnish,  and  it  is  well  worthy  cultivation  as  an 
ornamental  plant.  "  The  stalks  and  foliage  contain  a  large 
proportion  of  nitre ;  and,  when  dried,  burn  like  match- 
paper." 

Varieties.  —  There  are  several  varieties,  differing  slightly, 
except  in  the  color  of  the  flowers;  the  Red -flowering, 
White  -  flowering,  and  Blue  -  flowering  being  the  principal. 
A  variety,  with  variegated  foliage,  is  described  by  some 
authors.  Miller  states  that  "  they  generally  retain  their  dis 
tinctions  from  seeds." 


CARAWAY.  413 


CARAWAY. 

Carum  carui. 

The  Common  Caraway  is  a  hardy,  biennial  plant ;  a  native  of 
various  parts  of  Europe ;  and,  to  a  considerable  extent,  natu 
ralized  in  this  country.  The  root  is  long  and  tapering,  of  a 
yellowish-white  color,  and  about  three-fourths  of  an  inch  in 
diameter  near  the  crown  or  at  its  broadest  part ;  the  flesh  of 
the  root  is  white,  fine-grained,  with  a  flavor  not  unlike  that 
of  the  carrot ;  the  flower- stalks  are  put  forth  the  second 
season,  and  are  about  two  feet  and  a  half  in  height,  with 
numerous  spreading  branches;  the  leaves  are  finely  cut,  or 
divided,  and  of  a  deep-green  color ;  the  flowers  are  small, 
white,  and  produced  in  umbels  at  the  ends  of  the  branches  ; 
the  seeds,  which  ripen  quite  early  in  the  season,  are  of  an 
oblong  form,  somewhat  curved,  furrowed,  slightly  tapering 
towards  the  extremities,  of  a  clear  olive-brown  color,  and 
pleasant,  aromatic  flavor  and  odor,  —  nearly  eight  thousand 
five  hundred  seeds  are  contained  in  an  ounce,  and  they  retain 
their  vitality  three  years. 

Soil  and  Cultivation.  —  Caraway  is  one  of  the  hardiest  of 
plants,  and  succeeds  well  in  almost  any  soil  or  situation.  In 
the  coldest  parts  of  the  United  States,  and  even  in  the  Cana- 
das,  it  is  naturalized  to  such  an  extent  about  fields  and  mow 
ing  lands,  as  to  be  obtained  in  great  abundance  for  the  mere 
labor  of  cutting  up  the  plants  as  the  ripening  of  the  seeds  takes 
place. 

When  cultivated,  the  sowing  may  be  made  in  April  or  May : 
but,  if  sown  just  after  ripening,  the  seeds  not  only  vegetate 
with  greater  certainty,  but  the  plants  often  flower  the  ensuing 
season  ;  thus  saving  a  summer's  growth.  Sow  in  drills  twelve 
or  fifteen  inches  apart,  and  cover  half  an  inch  deep.  When 
the  plants  are  well  up,  thin  to  six  or  eight  inches  apart,  and 
keep  the  ground  loose,  and  free  from  weeds.  The  seeds  will 


414  OLERACEOTJS    PLANTS. 

ripen  in  the  July  of  the  year  after  sowing.  For  other  methods 
of  culture,  see  CORIANDER. 

Use.  —  It  is  principally  cultivated  for  its  seeds,  which  con 
stitute  an  article  of  some  commercial  importance  ;  a  large 
proportion,  however,  of  the  consumption  in  this  countiy  being 
supplied  by  importation  from  Europe.  They  are  extensively 
employed  by  confectioners,  and  also  for  distillation.  They  are 
also  mixed  in  cake,  and,  by  the  Dutch,  introduced  into  cheese. 

It  is  sometimes  cultivated  for  its  young  leaves,  which  are 
used  in  soups  and  salads  ;  or  as  a  pot-herb,  like  Parsley.  The 
roots  are  boiled  in  the  manner  of  the  Carrot  or  Parsnip,  and 
by  some  preferred  to  these  vegetables ;  the  flavor  being  con 
sidered  pleasant  and  delicate. 

There  are  no  described  varieties. 


CLAHY.    Loud. 
Clary  Sage.     Salvia  sclarea. 

Clary  is  a  hardy,  biennial  plant.  It  is  indigenous  to  the 
south  of  Europe,  and  has  been  cultivated  in  gardens  for  up 
wards  of  three  centuries.  The  radical  leaves  are  large,  rough, 
wrinkled,  oblong-heart-shaped,  and  toothed  on  the  margin ; 
stalk  two  feet  high,  four-sided,  clammy  to  the  touch ;  flowers 
pale-blue,  in  loose,  terminal  spikes ;  seeds  round,  brownish, 
and,  like  others  of  the  family,  produced  four  together,  —  they 
retain  their  vitality  two  years. 

Sowing  and  Culture.  —  It  is  generally  grown  from  seeds, 
which  are  sown  annually  in  April  or  May,  in  drills  fifteen  or 
eighteen  inches  apart,  and  half  or  three-fourths  of  an  inch 
deep.  When  the  young  plants  are  two  or  three  inches  high, 
thin  them  to  ten  or  twelve  inches  apart,  and  treat  the  grow 
ing  crop  in  the  usual  form  during  summer.  The  leaves  will 
be  in  perfection  in  the  ensuing  autumn,  winter,  and  spring ; 


CORIANDER.  415 

and  the  plants  will  blossom,  and  produce  their  seeds,  in  the 
following  summer. 

Use.  —  The  leaves  are  used  for  flavoring  soups,  to  which 
they  impart  a  strong,  peculiar  flavor,  agreeable  to  some,  but 
unpleasant  to  most  persons.  It  has  some  of  the  properties  of 
Common  Sage,  and  is  occasionally  used  as  a  substitute. 

The  plant  is  seldom  employed  in  American  cookery,  and  is 
little  cultivated. 


CORIANDER.     Law. 
Coriandrum  sativum. 

A  hardy  annual,  supposed  to  have  been  introduced  from 
the  south  of  Europe,  but  now  naturalized  in  almost  all  tem 
perate  climates  where  it  has  once  been  cultivated. 

Stem  about  two  feet  in  height,  generally  erect,  but,  as  the 
seeds  approach  maturity,  often  acquiring  a  drooping  habit ; 
stem-leaves  more  finely  cut  or  divided  than  those  proceeding 
directly  from  the  root,  and  all  possessed  of  a  strong  and 
somewhat  disagreeable  odor.  The  generic  name  is  derived 
from  Koris  (a  bug),  with  reference  to  the  peculiar  smell  of  its 
foliage.  Flowers  white,  produced  on  the  top  of  the  plant,  at 
the  extremities  of  the  branches,  in  flat,  spreading  umbels,  or 
bunches ;  seeds  globular,  about  an  eighth  of  an  inch  in  dia 
meter,  of  a  yellowish-brown  color,  with  a  warm,  pleasant, 
aromatic  taste,  —  they  become  quite  light  and  hollow  by  age, 
and  are  often  affected  by  insects  in  the  manner  of  seed-pease. 
Though  they  will  sometimes  vegetate  when  kept  for  a  longer 
period,  they  are  not  considered  good  when  more  than  two 
years  old. 

Propagation  and  Cultivation. —  Like  all  annuals,  it  is  propa 
gated  from  seed,  which  should  be  sown  in  April  or  May,  in 
good,  rich,  mellow  soil  well  pulverized.  Sow  in  drills  made 
fourteen  or  sixteen  inches  asunder  and  about  three-fourths 


416  OLEKACEOUS    PLANTS. 

of  an  inch  in  depth,  and  thin  to  nine  inches  in  the  rows.  It 
soon  runs  to  flower  and  seed,  and  will  be  ready  for  harvest 
ing  in  July  or  August. 

In  the  south  of  England,  Coriander  is  generally  cultivated 
in  connection  with  Caraway;  eighteen  pounds  of  Caraway 
seed  being  mixed  with  fifteen  pounds  of  Coriander  for  an 
acre.  The  Coriander,  being  an  annual,  yields  its  crop  the 
first  season.  After  being  cut,  it  is  left  on  the  field  to  dry, 
and  the  seeds  afterwards  beaten  out  on  cloths ;  the  facility 
with  which  these  are  detached  not  admitting  of  the  usual 
method  of  harvesting. 

An  unquestionably  preferable  mode  of  cultivation  would 
be  to  sow  them  both  in  drills  alternately,  by  which  means 
the  Caraway  would  be  more  easily  hoed  and  cleaned  after  the 
removal  of  the  Coriander. 

Use.  —  It  is  generally  cultivated  for  its  seeds,  which  are 
used  to  a  considerable  extent  by  druggists,  confectioners,  and 
distillers.  In  the  garden,  it  is  sometimes  sown  for  its  leaves, 
which  are  used  as  Chervil  in  soups  and  salads ;  but,  when  so 
required,  a  sowing  should  be  made  at  intervals  of  three  or 
four  weeks. 

There  are  no  varieties. 


COSTMARY,   OR  ALECOST. 

Balsamita  vulgaris. 

Costmary  is  a  hardy,  perennial  plant,  with  a  hard,  creeping 
root,  and  an  erect,  branching  stem  two  or  three  feet  high.  The 
radical  leaves,  which  are  produced  on  long  footstalks,  are  oval, 
serrated,  and  of  a  grayish  color,  —  those  of  the  stalk  are 
sessile,  smaller  than  the  radical  ones,  but  similar  in  form ; 
the  flowers  are  deep-yellow,  in  erect,  terminal,  spreading 
corymbs ;  the  seeds  are  small,  slightly  curved,  and  of  a  gray 
ish-white  color. 


CUMIN.  417 


HOARY-LEAVED  COSTMARY.     Loud. 

A  variety  with  deeply  divided  and  hoary  leaves,  less  fra 
grant  than  the  preceding. 

Propagation  and  Cultivation.  —  Costmary  may  be  cultivated 
in  almost  any  description  of  soil  or  situation.  It  is  sometimes 
grown  from  seeds,  but  is  generally  propagated  by  dividing 
the  roots,  which  increase  rapidly,  and  soon  entirely  occupy 
the  ground.  They  are  taken  up  for  planting  out  either  in 
spring  or  autumn,  and  should  be  set  two  feet  apart  in  each 
direction.  By  occasionally  thinning  out  the  plants  as  they 
become  too  thick,  a  bed  may  be  continued  many  years. 

Use.  —  The  plant  has  a  soft,  agreeable  odor,  and  is  some 
times  used  as  a  pot-herb  for  flavoring  soups.  The  leaves  are 
used  in  salads,  and  also  for  flavoring  ale  or  beer :  hence  the 
name  "Alecost." 


CUMIN. 

Cuminum  cyminum. 

Cumin  is  a  native  of  Egypt.  It  is  a  tender,  annual  plant, 
from  nine  to  twelve  inches  high.  The  leaves  are  deep-green, 
and  divided  into  long,  linear  segments,  not  unlike  those  of 
Fennel ;  the  flowers  are  white  or  pale-blue,  and  produced  in 
small  umbels  at  the  extremities  of  the  branches ;  the  seeds 
are  long,  furrowed,  of  a  pale-brownish  color,  and  somewhat 
resemble  those  of  Anise,  —  about  seven  thousand  are  con 
tained  in  an  ounce,  and  they  retain  their  power  of  germina 
tion  three  years. 

Soil  and    Cultivation.  —  Cumin  requires   a    light,    warm, 
loamy  soil.     The  seed  should  be  sown  about  the  beginning  of 
May,  in  drills  fourteen  inches  apart  and  half  an  inch  deep 
"When  the  plants  are  well  up,  they  should  be  thinned  to  three 
or  four  inches  apart  in  the  lines.     The  treatment  of  the  grow- 

53 


418  OLERACEOUS    PLANTS. 

ing  crop,  and  the  usual  method  of  harvesting,  are  the  same  as 
directed  for  Anise  or  Coriander. 

The  seed  is  sometimes  sown  broadcast ;  the  soil  being  first 
finely  pulverized,  and  raked  smooth  and  even.  This  may  be 
successfully  practised  upon  land  naturally  light  and  warm,  if 
free  from  weeds. 

Though  a  native  of  a  warm  climate,  Cumin  may  be  success 
fully  grown  throughout  the  Middle  States,  and  in  the  warmer 
portions  of  the  Northern  and  Eastern. 

Use.  —  The  plant  is  cultivated  for  its  seeds,  which  are  car 
minative,  and  used  as  those  of  Caraway  and  Coriander.  They 
are  sometimes  employed  for  flavoring  spirits. 

The  plant  is  rarely  grown,  and  the  seeds  are  but  little  used, 
in  the  United  States.  There  are  no  varieties. 


DILL.    Loud. 
Anethum  graveolens. 

Dill  is  a  hardy,  biennial  plant.  There  is  but  one  species 
cultivated,  and  there  are  no  varieties.  The  stem  is  erect  and 
slender,  and  the  leaves  are  finely  divided ;  the  flowers  are 
produced  in  June  and  July  of  the  second  year,  and  the  seeds 
ripen  in  August.  The  plant  resembles  Fennel  in  its  general 
character,  though  smaller  and  less  vigorous. 

Propagation  and  Cultivation.  —  Dill  flourishes  best  in  light 
soil,  and  is  propagated  from  seeds  sown  annually.  As  these 
retain  their  vitality  but  a  single  year,  and,  even  when  kept 
through  the  winter,  vegetate  slowly,  they  are  frequently 
sown  late  in  summer,  or  early  in  autumn,  immediately  after 
ripening.  The  drills  are  made  a  foot  apart,  and  the  seeds 
covered  half  an  inch  deep.  The  young  plants  should  be 
thinned  to  six  inches  apart  in  the  rows ;  and  the  leaves  may 
be  gathered  for  use  from  July  till  winter,  and  in  the  following 
spring  till  the  plants  have  run  to  flower. 


FENNEL.  419 

Use.  —  "  The  whole  plant  is  strongly  aromatic.  Its  leaves 
are  used  to  give  flavor  to  pickles,  particularly  cucumbers ; 
and  occasionally  are  added  to  soups  and  sauces  :  the  seeds 
are  also*  employed  for  flavoring  pickles.  All  parts  of  the 
plant  are  used  in  medical  preparations." 


FENNEL. 

Foeniculum. 

Three  species  of  Fennel  are  cultivated,  differing  not  only 
in  habit,  but,  to  some  extent,  in  their  properties.  The  stems 
vary  in  height  from  two  to  four  feet,  and  are  smooth  and 
branching ;  the  flowers  are  yellow,  in  terminal  umbels ;  the 
seeds  are  oval,  ribbed,  or  furrowed,  generally  of  a  light, 
yellowish-brown  color,  and  retain  their  vitality  from  three  to 
five  years. 

Soil,  Sowing,  and  Culture. — A  light,  dry  soil  is  best  adapt 
ed  to  the  growth  of  Fennel ;  though  it  will  thrive  well  in  any 
good  garden  loam.  It  is  generally  raised  from  seeds,  which 
may  be  sown  in  August,  just  after  they  ripen,  or  in  April  and 
May.  They  are  generally  sown  in  drills  fifteen  or  eighteen 
inches  apart,  and  about  three-fourths  of  an  inch  deep,  —  the 
young  plants  being  afterwards  thinned  to  twelve  or  fifteen 
inches  apart  in  the  drills ;  or  a  few  seeds  may  be  scattered 
broadcast  on  a  small  seed-bed,  raked  in,  and  the  seedlings, 
when  two  or  three  inches  high,  transplanted  to  rows,  as 
before  directed. 

Fennel  is  sometimes  propagated  by  a  division  of  the  roots 
and  by  offsets.  This  may  be  performed  either  in  spring, 
summer,  or  autumn.  Set  the  roots,  or  shoots,  fifteen  inches 
apart  in  each  direction ;  and  they  will  soon  become  stocky 
plants,  and  afford  an  abundance  of  leaves  for  use.  When 
cultivated  for  its  foliage,  the  flowering-shoots  should  be  cut 
off  as  they  may  make  their  appearance,  to  encourage  the 


420  OLERACEOTJS    PLANTS. 

production  of  fresh  shoots,  and  to  give  size  and  succulency  to 
the  leaves. 

The  species  and  their  peculiar  uses  are  as  follow :  — 

COMMON  OR  BITTER  FENNEL. 
Foeniculum  vulgare. 

A  perennial  species,  with  deep,  strong,  fleshy  roots ;  stem 
three  or  four  feet  high,  with  finely  divided  leaves.  The 
flowers  are  put  forth  in  July,  and  the  seeds  ripen  in  August : 
the  latter  are  about  one-sixth  of  an  inch  long,  of  a  greenish- 
brown  color,  and,  in  common  with  the  leaves,  of  a  decidedly 
bitter  taste. 

Soil,  Sowing,  and  Culture.  —  This  species  may  be  grown  in 
almost  any  soil  or  situation.  Sow  the  seeds  soon  after  ripen 
ing,  or  early  in  spring.  The  plants  require  no  other  care 
than  to  be  kept  free  from  weeds. 

Use.  —  The  young  leaves  are  used  for  flavoring  soups  and 
sauces,  and  are  sometimes  mixed  in  salads.  The  seeds  are 
carminative,  and  the  roots  and  leaves  have  reputed  medicinal 
properties. 

DARK-GREEN  LEAVED.     Loud. 

A  variety  with  deep-green  foliage.  Its  uses,  and  modes 
of  culture,  are  the  same  as  those  of  the  foregoing  species. 


FLORENCE  OR  ITALIAN  FENNEL.     Mill. 
Finochio.     Sweet  Azorian  Fennel.     Foeniculum  dulce. 

Quite  distinct  from  the  Common  Fennel,  and  generally  cul 
tivated  as  an  annual.  The  stem,  which  is  about  eighteen 
inches  high,  expands  near  the  surface  of  the  ground;  and, 
when  divided  horizontally,  presents  an  oval  form,  measuring 
four  or  five  inches  in  one  direction,  and  two  inches  in  the 
opposite.  The  flowers  are  produced  in  umbels,  as  in  the 


FENNEL. 

other  species.  The  seeds  are  slender,  yellow,  somewhat 
curved,  sweet  and  pleasant  to  the  taste,  and  of  an  agreeable, 
anise-like  odor. 

Sowing  and  Culture.  —  The  plant  should  be  grown  in  well- 
enriched,  mellow  soil.  Sow  the  seeds  in  April  or  May, 
thinly,  in  shallow  drills  from  eighteen  inches  to  two  feet 
apart.  Half  an  ounce  of  seeds  will  be  sufficient  for  fifty 
feet  of  drill ;  or,  by  transplanting  when  they  spring  up  too 
thickly,  will  furnish  seedlings  for  a  hundred  feet. 

The  plants  should  be  eight  or  ten  inches  apart ;  and,  when 
the  stems  have  attained  a  sufficient  size,  they  should  be 
earthed  up  for  blanching,  in  the  manner  of  Celery.  Two 
or  three  weeks  will  be  required  to  perfect  this ;  and,  if  pro 
perly  treated,  the  stems  will  be  found  white,  crisp,  tender, 
and  excellent. 

Plants  from  the  first  sowing  will  be  ready  for  use  in  July 
and  August.  For  a  succession,  a  few  seeds  may  be  sown  in 
June,  or  early  in  July. 

Use.  —  The  blanched  portion  of  the  stem  is  mixed  in 
soups,  and  also  used  as  a  salad.  It  is  served  like  Celery,  with 
various  condiments ;  and  possesses  a  sweet,  pleasant,  aromatic 
taste. 

It  is  a  popular  vegetable  in  some  parts  of  Europe,  but  is 
rarely  cultivated  in  this  country. 

SWEET  FENNEL.     Mill. 
Malta  Fennel.    Foeniculum  officinale. 

By  some  writers,  this  has  been  described  as  a  variety  of  the 
Common  Fennel ;  but  its  distinctive  character  appears  to  be 
permanent  under  all  conditions  of  soil  and  culture.  The  leaves 
are  long  and  narrow,  and,  compared  with  those  of  the  last 
named,  less  abundant,  and  not  so  pointed.  The  stem  is  also 
shorter,  and  the  seeds  are  longer,  more  slender,  and  lighter 
colored. 


OLERACEOUS  PLANTS. 

Sowing  and  Cultivation.  —  It  is  propagated  and  cultivated 
as  the  Common  Fennel. 

Use.  —  It  is  used  in  all  the  forms  of  the  last  named.  The 
seeds  have  a  sweet,  pleasant,  anise-like  taste  and  odor,  are 
strongly  carminative,  and  yield  an  essential  oil  by  distilla 
tion. 


LAVENDER. 

Lavendula  spica. 

Lavender  is  a  hardy,  low-growing,  shrubby  plant,  origi 
nally  from  the  south  of  Europe.  There  are  three  varieties ; 
and  they  may  be  propagated  from  seeds  by  dividing  the 
roots,  or  by  slips,  or  cuttings. 

The  seeds  are  sown  in  April  or  May.  Make  the  surface 
of  the  soil  light  and  friable,  and  sow  the  seeds  in  very  shal 
low  drills  six  inches  apart.  When  the  seedlings  are  two  or 
three  inches  high,  transplant  them  in  rows  two  feet  apart, 
and  a  foot  apart  in  the  rows. 

The  slips,  or  cuttings,  are  set  in  April,  two-thirds  of  the 
length  in  the  soil,  and  in  rows  as  directed  for  transplanting 
seedlings.  Shade  them  for  a  few  days,  until  they  have  taken 
root ;  after  which,  little  care  will  be  required  beyond  the  or 
dinary  form  of  cultivation. 

The  roots  may  be  divided  either  in  spring  or  autumn. 
Though  Lavender  grows  most  luxuriantly  in  rich  soil,  the 
plants  are  more  highly  aromatic,  and  less  liable  to  injury 
from  severe  weather,  when  grown  in  light,  warm,  and  gra 
velly  situations. 

Use.  —  Lavender  is  sometimes  used  as  a  pot-herb,  "  but  is 
more  esteemed  for  the  distilled  water  which  bears  its  name, 
and  which,  together  with  the  oil,  is  obtained  in  the  greatest 
proportion  from  the  flower-spikes  which  have  been  gathered 
in  dry  weather,  and  just  before  the  flowers  are  fully  expand 
ed.  The  oil  of  lavender  is  obtained  in  the  ratio  of  an  ounce 
to  sixty  ounces  of  dried  flowers."  —  Law. 


LAVENDER.  423 

"  In  the  neighborhood  of  Mitcham,  in  Surrey,  England, 
upwards  of  two  hundred  acres  are  occupied  with  Lavender 
alone."  —  Thom/p. 

Varieties.  — 

BROAD-LEAVED  LAVENDER.     Mill. 

Spike  Lavender. 

Compared  with  the  Common  Lavender,  the  branches  of 
this  variety  are  shorter,  more  sturdy,  and  thicker  set  with 
leaves ;  the  latter  being  short  and  broad. 

The  Broad-leaved  Lavender  rarely  blossoms  ;  but,  when 
this  occurs,  the  leaves  of  the  flower-stalk  are  differently 
formed  from  those  of  the  lower  part  of  the  plant,  and  some 
what  resemble  those  of  the  Common  variety.  The  stalks  are 
taller,  the  spikes  lower  and  looser,  and  the  flowers  smaller, 
than  those  of  the  last  named. 


COMMON  OR  BLUE-FLOWERING  LAVENDER. 
Narrow-leaved  Blue-flowering. 

A  shrubby,  thickly-branched  plant,  from  a  foot  to  upwards 
of  three  feet  high,  according  to  the  depth  and  quality  of  the 
soil  in  which  it  is  cultivated.  The  leaves  are  opposite,  long, 
and  narrow ;  flowers  blue  or  purple,  in  spikes. 

The  whole  plant  is  remarkably  aromatic ;  but  the  flowers 
have  this  property  in  a  greater  degree  than  the  foliage  or 
branches.  The  plants  are  in  perfection  in  July  and  August, 
and  are  cut  for  drying  or  distillation,  close  to  the  stem,  as  the 
blossoms  on  the  lower  part  of  the  spikes  begin  to  change  to 
a  brown  color. 

NARROW-LEAVED  WHITE-FLOWERING. 

A  sub- variety  of  the  Common  Lavender,  with  white  flowers. 
It  is  of  smaller  growth  and  less  hardy  than  the  last  named, 
though  not  so  generally  cultivated.  Its  properties  and  uses 
are  the  same. 


424  OLERACEOUS    PLANTS. 


L  O  V  A  G  E. 

Ligusticum  levisticum. 

Lovage  is  a  hardy,  perennial  plant,  with  a  hollow,  chan 
nelled,  branching  stem  six  or  seven  feet  high.  The  leaves  are 
winged,  smooth,  deep,  glossy-green,  and  somewhat  resemble 
those  of  Celery ;  the  flowers  are  yellow,  and  produced  in 
large  umbels  at  the  extremities  of  the  branches  ;  the  seeds 
are  oblong,  striated,  of  a  pale,  yellowish-brown  color,  and 
retain  their  germinative  powers  but  one  year. 

Soil,  Propagation,  and  Culture.  —  Lovage  requires  a  deep, 
rich,  moist  soil ;  and  is  propagated  either  by  seeds  or  di 
viding  the  roots.  The  seeds  should  be  sown  in  August, 
or  immediately  after  ripening ;  as,  when  sown  in  spring,  they 
seldom  vegetate  well.  When  the  young  plants  have  made  a 
growth  of  two  or  three  inches,  they  should  be  transplanted 
three  feet  apart  in  each  direction ;  and,  when  well  established, 
will  require  little  care,  and  continue  for  many  years. 

The  roots  may  be  divided  in  spring  or  autumn ;  and  should 
be  set  three  feet  apart,  as  directed  for  seedling  plants ;  cover 
ing  the  crowns  three  inches  deep. 

Use.  —  Lovage  was  formerly  cultivated  as  an  esculent ;  but 
its  use  as  such  has  long  been  discontinued.  It  is  now  culti 
vated  for  its  medicinal  properties ;  both  the  seeds  and  roots 
being  used.  The  latter  are  large,  fleshy,  dark-brown  with 
out,  yellowish  within,  and  of  a  peculiar,  warm,  aromatic 
taste.  They  are  sliced  and  dried,  and  in  this  state  are  used 
to  some  extent  by  confectioners.  The  seeds  are  similar  to 
the  roots  in  taste  and  odor,  but  have  greater  pungency.  In 
appearance  and  flavor,  the  plant  is  not  unlike  Celery. 

There  are  no  varieties. 


MARIGOLD.  425 


MARIGOLD. 

Pot  Marigold.     Calendula  officinalis. 

This  hardy  annual  is  a  native  of  France  and  the  south  of 
Europe.  Aside  from  its  value  for  culinary  purposes,  its  large, 
deep,  orange-yellow  flowers  are  showy  and  attractive ;  and  it 
is  frequently  cultivated  as  an  ornamental  plant.  The  stem  is 
about  a  foot  in  height ;  the  leaves  are  thick  and  fleshy,  round 
ed  at  the  ends,  and  taper  to  the  stalk  ;  the  flowers  are  an 
inch  and  a  half  or  two  inches  in  diameter,  yellow,  —  differing, 
however,  in  depth  of  color,  and  single  or  double  according  to 
the  variety ;  the  seeds  are  large,  light-brown,  much  curved 
and  contorted,  and  very  irregular  both  in  their  size  and 
form. 

Sowing  and  Cultivation.  —  The  plant  is  of  easy  culture. 
The  seeds  are  sown  in  autumn,  just  after  ripening ;  or  in 
April,  May,  or  June.  Make  the  drills  a  foot  apart ;  cover  the 
seed  three -fourths  of  an  inch  deep ;  and,  when  the  plants  are 
an  inch  or  two  inches  high,  thin  them  to  eight  or  ten  inches 
apart.  Plants  from  the  first  sowing  will  blossom  early  in  July, 
and  continue  in  bloom  until  destroyed  by  frost. 

Gathering.  —  The  flowers  are  gathered  when  fully  ex 
panded,  divested  of  their  calyxes,  and  spread  in  a  light, 
airy,  shaded  situation  until  they  are  thoroughly  dried.  They 
are  gathered  as  they  come  to  perfection ;  for,  when  the  plants 
are  allowed  to  ripen  their  seeds,  they  become  much  less  pro 
ductive. 

To  raise  Seed.  —  Leave  one  or  two  of  the  finest  plants, 
without  cutting  the  flowers  ;  and,  when  the  heads  of  seed 
begin  to  change  from  a  green  to  a  brownish  color,  cut  them 
off,  spread  them  a  short  time  as  directed  for  drying  the 
flowers,  and  pack  away  for  use. 

Use.  —  The  flowers  are  used  in  various  parts  of  Europe 
for  flavoring  soups  and  stews,  and  are  much  esteemed. 

54 


426  OLERACEOUS    PLANTS. 

Though  often  grown  as  an  ornamental  plant,  the  flowers  are 
but  little  used  in  this  country  for  culinary  purposes. 
The  varieties  are  as  follow  :  — 

COMMON  ORANGE-FLOWERED. 

Flowers  single,  deep  orange -yellow,  high-flavored.  It  is 
considered  the  best  variety  for  cultivation. 

LEMON-FLOWERED. 

This  differs  from  the  foregoing  in  the  paler  color  of  the 
flowers,  which  are  also  less  aromatic.  The  plants  are  not  dis 
tinguishable  from  those  of  the  Common  Orange-flowered. 

DOUBLE  ORANGE-FLOWERING. 

Of  the  same  color  with  the  first  named,  but  with  fine, 
large,  double  ornamental  flowers.  The  petals  are  flat,  and 
rest  in  an  imbricated  manner,  one  on  the  other,  as  in  some 
varieties  of  the  Anemone.  It  is  more  productive,  but  less 
aromatic,  than  the  Single-flowering. 

DOUBLE  LEMON-FLOWERING. 

A  variety  of  the  second-named  sort,  with  double  flowers 
like  those  of  the  preceding. 

To  raise  good  seeds  of  either  of  the  double-flowering 
kinds,  all  plants  producing  single  flowers  must  be  removed  as 
soon  as  their  character  is  known.  When  the  single  and 
double-flowering  plants  are  suffered  to  grow  together,  the 
latter  rapidly  deteriorate,  and  often  ultimately  become  single- 
flowering. 

CHILDING,  OR  PROLIFEROUS  MARIGOLD.     Loud. 

This  variety  produces  numerous  small  flowers  from  the 
margin  of  the  calyx  of  the  large  central  flowers.  It  is  quite 
ornamental,  but  of  little  value  as  an  esculent. 


MARJORAM.  4£7 


»          MARJORAM. 

Origanum. 

COMMON  MARJORAM. 
Origanum  vulgare. 

A  perennial  species,  with  a  shrubby,  four-sided  stem,  a 
foot  and  a  half  high  ;  leaves  oval,  opposite,  —  at  the  union  of 
the  leaves  with  the  stalk,  there  are  produced  several  smaller 
leaves,  which,  in  size  and  form,  resemble  those  of  the  Common 
Sweet  Marjoram ;  the  flowers  are  pale-red,  or  flesh-colored, 
and  produced  in  rounded,  terminal  spikes  ;  the  plants  blossom 
in  July  and  August,  and  the  seeds  ripen  in  September. 

Propagation  and  Culture.  —  It  may  be  grown  from  seeds, 
but  is  generally  propagated  by  dividing  the  roots,  either  in 
spring  or  autumn.  Set  them  in  a  dry  and  warm  situation, 
in  rows  fifteen  inches  apart,  and  ten  or  twelve  inches  from 
plant  to  plant  in  the  rows. 

The  seeds  may  be  sown  in  a  seed-bed  in  April  or  May, 
and  the  seedlings  transplanted  to  rows  as  directed  for  setting 
the  roots  ;  or  they  may  be  sown  in  drills  fifteen  inches  apart, 
afterwards  thinning  out  the  young  plants  to  ten  inches  apart 
in  the  drills. 

There  is  a  variety  with  white  flowers,  and  another  with 
variegated  foliage. 

Use.  —  The  young  shoots,  cut  at  the  time  of  flowering  and 
dried  in  the  shade,  are  used  as  Sweet  Marjoram  for  seasoning 
soups  and  meats.  The  whole  plant  is  highly  aromatic. 

SWEET  MARJORAM. 
Knotted  Marjoram.     Origanum  majorana. 

Sweet  Marjoram  is  a  native  of  Portugal.  Though  a  bien 
nial,  it  is  always  treated  as  an  annual ;  not  being  sufficiently 
hardy  to  withstand  the  winters  of  the  Middle  or  Northern 


428  OLERACEOUS    PLANTS. 

States  in  the  open  ground.  The  plant  is  of  low  growth,  with 
a  branching  stem,  and  oval  or  rounded  leaves.  The  flowers, 
which  appear  in  July  and  August,  are  of  ^,  purplish  color, 
and  produced  in  compact  clusters,  or  heads,  resembling  knots  : 
whence  the  term  "  Knotted  Marjoram "  of  many  localities. 
The  seeds  are  brown,  exceedingly  small,  and  retain  their  ger- 
minative  properties  three  years. 

Solving  and  Cultivation.  —  Sweet  Marjoram  is  raised  from 
seeds  sown  annually  in  April,  May,  or  June.  Its  propaga 
tion,  however,  is  generally  attended  with  more  or  less  diffi 
culty,  arising  from  the  exceeding  minuteness  of  the  seeds,  and 
the  liability  of  the  young  seedlings  to  be  destroyed  by  the 
sun  before  they  become  established.  The  seeds  are  sown  in 
drills  ten  or  twelve  inches  apart,  and  very  thinly  covered 
with  finely  pulverized  loam.  Coarse  light  matting  is  often 
placed  over  the  bed  immediately  after  sowing,  to  facilitate 
vegetation  ;  and,  if  allowed  to  remain  until  the  plants  are 
well  up,  will  often  preserve  a  crop  which  would  otherwise  be 
destroyed. 

The  seeds  are  sometimes  sown  in  a  hot-bed,  and  the  plants 
set  out  in  May  or  June,  in  rows  twelve  inches  apart,  and  six 
inches  apart  in  the  rows. 

Gathering.  —  The  plants,  when  in  flower  or  fully  de 
veloped,  are  cut  to  the  ground;  and,  for  winter  use,  are 
dried  and  preserved  as  other  pot-herbs. 

Use.  —  Sweet  Marjoram  is  highly  aromatic,  and  is  much 

used,  both  in  the  green  state  and  when  dried,  for  flavoring 

broths,  soups,  and  stuffings. 

POT  MARJORAM. 

Origanum  onites. 

A  perennial  species,  from  Sicily.  Stem  a  foot  or  more  in 
height,  branching;  leaves  oval,  comparatively  smooth;  the 
flowers  are  small,  of  a  purplish  color,  and  produced  in  spikes. 


AROMATIC    NIGELLA.  429 

Propagation  and  Cultivation.  —  The  species  is  propagated, 
and  the  crop  in  all  respects  should  be  treated,  as  directed  for 
Common  Marjoram.  The  properties  and  uses  of  the  plant 
are  also  the  same.  Both,  however,  are  much  inferior  to  the 
Sweet  Marjoram  last  described. 

WINTER  SWEET  MARJORAM.     Corb. 
Origanum  heracleoticum. 

A  half-hardy  perennial,  from  the  south  of  Europe.  Stem 
eighteen  inches  high,  purplish ;  the  leaves  are  opposite,  oval, 
rounded  at  the  ends,  and  resemble  those  of  Sweet  Marjoram ; 
the  flowers  are  white,  and  are  put  forth  in  July  and  August, 
in  spikelets  about  two  inches  in  length ;  the  seeds  ripen  in 
September. 

Propagation  and  Culture.  —  It  may  be  grown  from  seeds, 
but  is  generally  propagated  by  dividing  the  roots  either  in 
the  spring  or  fall,  and  planting  the  divisions  ten  inches  apart, 
in  rows  eighteen  inches  asunder.  It  succeeds  best  in  dry 
localities,  and  requires  no  other  attention  than  to  have  the 
soil  kept  loose,  and  free  from  weeds. 

There  is  a  variety  with  variegated  leaves,  but  differing  in  no 
other  respect  from  the  foregoing. 

Use.  —  The  leaves  and  young  branches  are  used  in  soups, 
and  stuffing  for  meats ;  and  should  be  cut  when  just  coming 
into  flower,  and  dried  in  the  shade. 


AROMATIC  NIGELLA. 

Four  Spices.     Allspice.     Black  Cumin.     Quatre  Epices,  of  the 
French.     Nigella  sativa. 

A  hardy,  annual  plant  from  the  East  Indies.  Stem  twelve 
to  eighteen  inches  high,  with  alternate,  sessile,  finely  divided 
leaves ;  the  flowers  are  large,  white,  variegated  with  blue ; 


430  OLERACEOUS    PLANTS. 

the  seeds,  which  are  produced  in  a  roundish  capsule,  are 
somewhat  triangular,  wrinkled,  of  a  yellowish  color,  and 
pungent,  aromatic  taste,  —  about  thirteen  thousand  are  con 
tained  in  an  ounce,  and  they  retain  their  vitality  three  years. 
There  is  a  species  cultivated,  the  seeds  of  which  are  black. 

Soil  and  Cultivation.  —  It  is  always  raised  from  seed,  and 
thrives  best  in  light,  warm  soil.  The  seed  may  be  sown  from 
the  middle  of  April  to  the  middle  of  May.  Pulverize  the 
soil  well,  make  the  surface  smooth  and  even,  and  sow  in 
drills  twelve  or  fourteen  inches  apart  and  about  half  an  inch 
deep.  When  the  plants  are  two  inches  high,  thin  them  to 
five  or  six  inches  apart  in  the  rows.  During  the  summer, 
cultivate  in  the  usual  manner,  keeping  the  soil  loose,  and 
watering  occasionally  if  the  weather  be  dry ;  and  in  August 
or  September,  or  when  the  seed  ripens,  cut  off  the  plants  at 
the  roots,  spread  them  in  an  airy  situation,  and,  when  suffi 
ciently  dried,  thresh  out ;  after  which,  spread  the  seed  a  short 
time  to  evaporate  any  remaining  moisture,  and  they  will  be 
ready  for  use. 

Use.  —  The  seeds  have  a  warm,  aromatic  taste ;  and  are 
employed  in  French  cookery,  under  the  name  of  quatre  epices, 
or  "  four  spices." 


PARSLEY. 

Apium  petroselinum. 

Parsley  is  a  hardy,  biennial  plant  from  Sardinia.  The 
leaves  of  the  first  year  are  all  radical,  compound,  rich,  deep- 
green,  smooth,  and  shining.  When  fully  developed,  the  plant 
measures  three  or  four  feet  in  height ;  the  flowers  are  small, 
white,  in  terminal  umbels ;  the  seeds  are  ovoid,  somewhat 
three-sided,  slightly  curved,  of  a  grayish-brown  color  and 
aromatic  taste,  —  seven  thousand  are  contained  in  an  ounce, 
and  they  retain  their  vitality  three  years. 


PARSLEY.  431 

Soil  and  Propagation.  —  Parsley  succeeds  best  in  rich, 
mellow  soil,  and  is  propagated  from  seeds  sown  annually ; 
an  ounce  of  seed  being  allowed  to  a  hundred  and  fifty  feet  of 
drill. 

Sowing.  —  As  the  seed  vegetates  slowly,  —  sometimes  re 
maining  in  the  earth  four  or  five  weeks  before  the  plants 
appear,  —  the  sowing  should  be  made  as  early  in  spring  as 
the  ground  is  in  working  condition.  Lay  out  the  bed  of  a 
size  corresponding  to  the  supply  required,  spade  it  deeply  and 
thoroughly,  level  the  surface  (making  it  fine  and  smooth), 
and  sow  the  seed  in  drills  fourteen  inches  apart,  and  half 
an  inch  deep.  When  the  plants  are  two  or  three  inches  high, 
thin  them  to  eight  or  ten  inches  apart ;  being  careful,  in  the 
thinning,  to  leave  only  the  best  and  finest  curled  plants. 

According  to  Lindley,  the  finest  curled  kinds  will  rapidly 
degenerate  and  become  plain,  if  left  to  themselves  ;  while,  on 
the  other  hand,  really  excellent  sorts  may  be  considerably 
improved  by  careful  cultivation. 

The  best  curled  Parsley  is  obtained  by  repeated  trans- 
plantings.  When  the  seedlings  are  two  inches  high,  they  are 
set  in  rows  ten  inches  apart,  and  six  inches  apart  in  the  rows. 
In  about  four  weeks,  they  should  be  again  transplanted  to 
where  they  are  to  remain,  in  rows  eighteen  inches  apart,  and 
fourteen  inches  apart  in  the  rows.  When  thus  treated,  the 
plants  become  remarkably  close,  of  a  regular,  rosette-like 
form,  and  often  entirely  cover  the  surface  of  the  ground. 
When  grown  for  competition  or  for  exhibition,  this  process  of 
transplanting  is  thrice  and  often  four  times  repeated. 

Seed.  —  In  autumn,  select  two  or  three  of  the  finest  curled 
and  most  symmetrical  plants ;  allow  them  to  remain  un- 
plucked  ;  give  a  slight  protection  during  winter ;  and,  in  the 
following  summer,  they  will  yield  abundantly.  Much  care  is 
requisite  in  keeping  the  varieties  true.  This  is  especially  the 
case  with  the  curled  sorts.  The  seed-growers,  who  value  their 
stock  and  character,  select  the  best  and  finest  curled  plants, 


432  OLERACEOUS    PLANTS. 

and  allow  no  others  to  flower  and  seed.  When  the  object  is 
to  improve  a  variety,  but  few  seeds  are  saved  from  a  plant ; 
and,  in  some  cases,  but  few  seeds  from  a  head. 

Use.  —  The  leaves  of  the  curled  varieties  afford  one  of  the 
most  beautiful  of  garnishes  :  they  are  also  used  for  flavoring 
soups  and  stews.  The  seeds  are  aromatic,  and  are  sometimes 
used  as  a  substitute  for  the  leaves ;  though  the  flavor  is  much 
less  agreeable. 

Varieties. — 

DWARF  CURLED  PARSLEY. 

Curled  Parsley.     Button's  Dwarf  Curled.     Usher's  Dwarf  Curled. 

A  fine,  dwarfish,  curled  variety,  long  cultivated  in  England. 
In  some  gardens,  it  is  grown  in  such  perfection  as  to  resemble 
a  tuft  of  finely  curled,  green  moss. 

It  is  hardy,  and  slow  in  running  to  seed,  but  liable  to 
degenerate,  as  it  constantly  tends  to  increase  in  size  and 
to  become  less  curled. 

From  the  Dwarf  Curled  Parsley,  by  judicious  cultivation  and 
a  careful  selection  of  plants  for  seed,  have  originated  many 
excellent  sorts  of  stronger  growth,  yet  retaining  its  finely 
curled  and  beautiful  leaves. 

MITCHELL'S  MATCHLESS  WINTER.     Tliomp. 

A  fine,  curled  sort,  larger  than  the  Dwarf  Curled  ;  and,  on 
account  of  its  remarkable  hardiness,  recommended  as  one 
of  the  best  for  winter  culture. 

MYATT'S  TRIPLE-CURLED. 
Myatt's  Garnishing.     Myatt's  Extra  Fine  Curled.     Windsor  Curled. 

The  leaves  of  this  variety  are  large  and  spreading,  bright- 
green  above,  paler  beneath.  When  true,  the  foliage  is  nearly 
as  finely  curled  as  that  of  the  Dwarf,  though  the  plant  is 
much  larger  and  stronger  in  its  habit. 


PARSLEY.  433 


PLAIN  PARSLEY.     Thomp. 

Common  Parsley. 

The  leaves  of  this  sort  are  plain,  or  not  curled ;  and  the 
plant  produces  them  in  greater  quantity  than  the  curled  sorts. 
It  is  also  somewhat  hardier. 

For  many  years,  it  was  the  principal  variety  grown  in 
the  gardens  of  this  country ;  but  has  now  given  place  to  the 
curled  sorts,  which,  if  not  of  better  flavor,  are  generally  pre 
ferred,  on  account  of  their  superior  excellence  for  garnishing. 

RENDLE'S  TREBLE  GARNISHING.     Trans. 

A  variety  of  the  Dwarf  Curled,  of  larger  size ;  the  leaves 
being  as  finely  curled  and  equally  beautiful. 

HAMBURG  OR  LARGE-ROOTED  PARSLEY.     M'Int. 
Turnip-rooted  Parsley. 

A  variety  of  the  Common  Plain  Parsley,  with  stronger 
foliage.  Though  the  leaves  are  sometimes  used  in  the  man 
ner  of  those  of  the  Common  Parsley,  it  is  generally  cultivated 
for  its  fusiform,  fleshy  roots. 

To  obtain  these  of  good  size  and  quality,  the  soil  should 
not  be  too  rich,  but  deeply  and  thoroughly  trenched.  Sow  the 
seeds  in  April  or  May,  in  drills  a  foot  or  fourteen  inches  apart, 
and  three-fourths  of  an  inch  deep ;  and,  when  the  seedlings 
are  two  or  three  inches  high,  thin  them  to  six  or  eight  inches 
apart  in  the  rows.  Cultivate  during  the  season  as  carrots  or 
parsnips ;  and,  in  October,  the  roots  will  have  attained  their 
growth,  and  be  suitable  for  use.  Take  them  up  before  the 
ground  closes,  cut  off  the  tops  within  an  inch  or  two  of 
the  crowns,  pack  in  earth  or  sand,  and  store  in  the  cellar  for 
winter. 

55 


434  OLERACEOUS    PLANTS. 

To  raise  Seeds.  —  Reset  a  few  roots  in  April,  two  feet 
apart ;  or  leave  a  few  plants  in  the  open  ground  during  the 
winter.  They  will  blossom  in  June  and  July,  and  ripen  their 
seeds  in  August. 

Use.  —  The  roots  are  eaten,  boiled  as  carrots  or  parsnips. 
In  connection  with  the  leaves,  they  are  also  mixed  in  soups 
and  stews,  to  which  they  impart  a  pleasant,  aromatic  taste  and 
odor. 

NAPLES  OR  CELERY-LEAVED  PARSLEY. 
Neapolitan  Parsley.     Celery  Parsley. 

This  variety  somewhat  resembles  Celery ;  and,  by  writers 
on  gardening,  is  described  as  a  hybrid  between  some  of  the 
kinds  of  Celery  and  the  Large-rooted  or  Hamburg  Parsley. 
With  the  exception  of  their  larger  size,  the  leaves  are  similar 
to  those  of  the  Common  Plain  Parsley. 

Use.  —  The  leaves  are  sometimes  employed  for  garnishing ; 
but  are  generally  blanched,  and  served  as  Celery. 

Solving  and  Cultivation.  —  The  plants  are  started  in  a  hot 
bed  in  March,  or  the  seeds  may  be  sown  in  a  seed-bed  in  the 
open  ground  in  May.  When  the  seedlings  are  four  or  five 
inches  high,  transplant  to  trenches  two  feet  apart  and  six  or 
eight  inches  deep,  setting  the  plants  a  foot  apart  in  the 
trenches ;  afterwards  gather  the  earth  gradually  about  the 
stems,  in  the  process  of  cultivation;  and,  when  they  are 
sufficiently  grown  and  blanched,  harvest  and  preserve  as 
Celery. 

To  raise  Seeds.  —  Leave  two  or  three  plants  unblanched. 
They  should  be  eighteen  inches  asunder,  and  may  remain  in 
the  open  ground  during  winter.  They  will  flower,  and  yield 
a  plentiful  supply  of  seeds,  the  following  summer. 


PEPPERMINT.  435 


PEPPERMINT. 

Mentha  piperita. 

Peppermint  is  a  hardy,  perennial  plant,  introduced  from 
Europe,  and  growing  naturally  in  considerable  abundance 
along  the  banks  of  small  streams,  and  in  rich,  wet  localities. 
Where  once  established,  it  spreads  rapidly,  and  will  remain 
a  long  period. 

Stem  smooth,  erect,  four-sided,  and  from  two  to  three  feet 
in  height;  leaves  opposite,  ovate,  pointed,  toothed  on  the 
margin ;  flowers  purplish,  or  violet-blue,  in  terminal  spikes ; 
the  seeds  are  small,  brown,  or  blackish-brown,  and  retain 
their  vitality  four  years. 

Propagation  and  Culture.  —  It  may  be  grown  from  seeds ; 
but  this  method  of  propagation  is  rarely  practised,  as  it  is 
more  readily  increased  by  dividing  the  roots. 

The  agreeable  odor,  and  peculiar,  warm,  pleasant  flavor,  of 
the  leaves  are  well  known.  The  plant,  however,  is  little 
used  as  a  pot-herb,  but  is  principally  cultivated  for  distilla 
tion.  For  the  latter  purpose,  the  ground  is  ploughed  about 
the  middle  of  May,  and  furrowed  in  one  direction,  as  for 
drill-planting  of  potatoes  ;  making  the  furrows  about  eighteen 
inches  apart.  The  best  roots  for  setting  are  those  of  a  year's 
growth ;  and  an  acre  of  these  will  be  required  to  plant  ten 
acres  anew.  These  are  distributed  along  the  furrows  in  a 
continuous  line,  and  covered  sometimes  with  the  foot  as  the 
planter  drops  the  roots,  and  sometimes  by  drawing  the  earth 
over  them  with  a  hoe.  In  about  four  weeks,  the  plants  will 
be  well  established,  and  require  hoeing  and  weeding ;  which 
is  usually  performed  three  times  during  the  season,  the  culti 
vation  being  finished  early  in  August. 

"  The  cutting  and  distilling  commence  about  the  25th  of 
August,  except  in  very  dry  seasons,  when  it  stands  two  or 
three  weeks  longer,  and  continues  until  the  1st  of  October; 


436  OLERACEOTJS    PLANTS. 

during  which  period  the  plant  is  in  full  inflorescence,  and  the 
lower  leaves  begin  to  grow  sear.  It  is  raked  together  in 
small  heaps ;  when  it  is  suffered  to  wilt  ten  or  twelve  hours, 
if  convenient. 

"  The  next  year,  little  is  done  to  the  mint-field  but  to  cut 
and  distil  its  product.  During  this  (the  second)  year,  a  few 
weeds  make  their  appearance,  but  not  to  the  injury  of  the 
crop  ;  though  the  most  careful  of  the  mint-growers  go  through 
their  fields,  and  destroy  them  as  much  as  possible.  The 
second  crop  is  not  so  productive  as  the  first. 

"  The  third  year,  little  labor  is  required  other  than  to  har 
vest  and  distil  the  mint.  The  stem  is  coarser  than  before, 
and  the  leaves  still  less  abundant.  The  weeds  this  year 
abound,  and  are  not  removed  or  destroyed ;  half  or  more  of 
the  product  of  the  field  often  being  weeds. 

"  The  fourth  year,  the  field  is  ploughed  up  early  in  the 
spring ;  and  this  '  renewing '  is  sometimes  done  every  third 
year. 

"  The  fifth  year,  without  any  further  attention,  produces  a 
crop  equal  to  the  second ;  after  which,  the  field  is  pastured 
and  reclaimed  for  other  crops. 

"The  first  year  produces  the  best  quality  of  oil, 'the  high 
est  yield  per  acre,  and  the  greatest  amount  to  the  quantity  of 
herbage."  —  F.  Stearns. 


ROSEMARY. 

Rosmarinus  officinalis. 

Rosemary  is  a  half-hardy,  shrubby  plant,  from  three  to  six 
feet  in  height.  The  leaves  vary  in  form  and  color  in  the  dif 
ferent  varieties ;  the  flowers  are  small,  generally  blue,  and 
produced  in  axillary  clusters ;  the  seeds  are  brown,  or  black 
ish-brown,  and  retain  their  vitality  four  years. 

Propagation  and  Cultivation.  —  Like  most  aromatic  plants, 


ROSEMARY.  437 

Rosemary  requires  a  light,  dry  soil ;  and,  as  it  is  not  perfectly 
hardy,  should  have  a  sheltered  situation.  The  Common 
Green-leaved  and  the  Narrow-leaved  are  best  propagated  by 
seeds ;  but  the  variegated  sorts  are  propagated  only  by  cut 
tings  or  by  dividing  the  roots.  The  seeds  are  sown  in  April, 
in  a  sinall  nursery-bed ;  and  the  seedlings,  when  two  or  three 
inches  high,  transplanted  in  rows  two  feet  apart,  and  eighteen 
inches  apart  in  the  rows. 

When  propagated  by  cuttings,  they  should  be  taken  off  in 
May  or  June,  six  inches  long,  and  set  two-thirds  of  the  length 
in  the  earth,  in  a  moist,  shady  situation  :  when  well  rooted, 
transplant  as  directed  for  seedlings.  The  roots  may  be 
divided  in  spring  or  autumn. 

Use.  —  It  is  sometimes  employed,  like  other  pot-herbs,  for 
flavoring  meats  and  soups.  It  is  used  in  the  manufacture  of 
"  eau  de  Cologne,"  and  its  flowers  and  calyxes  form  a  princi 
pal  ingredient  in  the  distillation  of  "  Hungary  Water."  In 
fusions  of  the  leaves  are  made  in  some  drinks,  and  the  young 
stems  are  used  as  a  garnish. 

There  are  four  varieties,  as  follow :  — 

COMMON  OR  GREEN-LEAVED. 

Leaves  narrow,  rounded  at  the  ends, — the  upper  and  under 
surface  green ;  the  flowers  are  comparatively  large,  and  deep- 
colored. 

The  plant  is  of  spreading  habit ;  and,  in  all  its  parts,  is  more 
strongly  aromatic  than  the  Narrow-leaved.  It  is  decidedly 
the  best  sort  for  cultivation. 

GOLD-STRIPED. 

A  variety  of  the  Common  or  Green-leaved,  with  foliage 
striped,  or  variegated  with  yellow. 

This  and  the  Silver-leaved  are  generally  cultivated  as  orna 
mental  plants.  The  Gold-striped  is  much  the  hardier  sort, 


438  OLERACEOUS    PLANTS. 

and  will  succeed  in  any  locality  where  the  Common  Green- 
leaved  is  cultivated. 

NARROW-LEAVED. 

The  plants  of  this  variety  are  smaller  and  less  branched 
than  those  of  the  Common  or  Green-leaved,  and  are  also  less 
fragrant ;  the  leaves  are  hoary  beneath,  and  the  flowers  are 
smaller  and  of  a  paler  color. 

It  is  used  in  all  the  forms  of  the  Common  or  Green-leaved, 
but  is  less  esteemed. 

SILVER-STRIPED. 

This  is  a  sub-variety  of  the  Common  or  Green-leaved,  and 
the  most  tender  of  all  the  sorts.  It  is  principally  cultivated 
for  its  variegated  foliage ;  the  leaves  being  striped,  or  varie 
gated  with  white. 

Like  the  Gold-striped,  it  can  only  be  propagated  by  slips 
or  by  dividing  the  roots,  and  must  be  well  protected  during 
winter. 


SAGE. 

Salvia. 

Sage  is  a  low-growing,  hardy,  evergreen  shrub,  originally 
from  the  south  of  Europe.  Stem  from  a  foot  and  a  half  to 
two  feet  high,  —  the  leaves  varying  in  form  and  color  in  the 
different  species  and  varieties ;  the  flowers  are  produced  in 
spikes,  and  are  white,  blue,  red,  purple,  or  variegated ;  the 
seeds  are  round,  of  a  blackish-brown  color,  and  retain  their 
power  of  germination  three  years,  —  nearly  seven  thousand 
are  contained  in  an  ounce. 

Soil  and  Propagation.  —  Sage  thrives  best  in  light,  rich, 
loamy  soil.  Though  easily  grown  from  slips,  or  cuttings,  it 
is,  in  this  country,  more  generally  propagated  from  seeds. 
These  may  be  sown  on  a  gentle  hot-bed  in  March,  and  the 


SAGE.  439 

plants  set  in  the  open  ground  in  June,  in  rows  eighteen  inches 
apart,  and  a  foot  asunder  in  the  rows ;  or  the  seeds  may  be 
sown  in  April,  where  the  plants  are  to  remain,  thinly,  in  drills 
eighteen  inches  apart,  and  three-fourths  of  an  inch  deep. 
When  the  plants  are  two  inches  high,  thin  them  to  a  foot 
apart  in  the  rows ;  and,  if  needed,  form  fresh  rows  by  reset 
ting  the  plants  taken  up  in  thinning. 

If  grown  from  cuttings,  those  from  the  present  year's 
growth  succeed  best.  These  should  be  set  in  June.  Cut 
them  four  or  five  inches  in  length,  remove  the  lower  leaves, 
and  set  them  two-thirds  of  their  length  in  the  earth.  Water 
freely,  and  shade  or  protect  with  hand-glasses.  By  the  last 
of  July,  or  first  of  August,  they  will  have  taken  root,  and  may 
be  removed  to  the  place  where  they  are  to  remain. 

It  may  also  be  propagated  by  dividing  the  roots  in  spring 
or  autumn,  in  the  manner  of  other  hardy  shrubs. 

Gathering  and  Use.  —  Sage  should  be  gathered  for  drying 
before  the  development  of  the  flowering-shoots ;  and,  when 
cultivated  for  its  leaves,  these  shoots  should  be  cut  out  as  they 
make  their  appearance.  When  thus  treated,  the  product  is 
largely  increased ;  the  leaves  being  put  forth  in  much  greater 
numbers,  and  of  larger  size. 

It  is  sometimes  treated  as  an  annual ;  the  seeds  being  sown 
in  April,  in  drills  fourteen  inches  apart,  and  the  plants  cut  to 
the  ground  when  they  have  made  sufficient  growth  for  use. 

The  leaves  are  employed,  both  in  a  green  and  dried  state, 
for  seasoning  stuffings,  meats,  stews,  and  soups.  Sage  is  also 
used  for  flavoring  cheese ;  and,  in  the  form  of  a  decoction,  is 
sometimes  employed  for  medical  purposes. 

Species  and  Varieties.  — 

BROAD-LEAVED  GREEN  SAGE. 

Balsamic  Sage.  Mill. 

Stems  shrubby,  less  erect  and  more  downy  than  those  of 
the  succeeding  species ;  the  leaves  are  comparatively  large, 


440  OLERACEOUS    PLANTS. 

broad,  heart-shaped,  woolly,  toothed  on  the  margin,  and  pro 
duced  on  long  foot-stalks,  —  those  of  the  flower-stalks  are 
oblong,  sessile,  and  nearly  entire  on  the  borders ;  the  flowers 
are  small,  pale-blue,  and  much  less  abundant  than  those  of 
the  Common  Sage. 

It  is  rarely  employed  in  cookery,  but  for  medical  purposes 
is  considered  more  efficacious  than  any  other  species  or  va 
riety. 

COMMON  OR  RED-LEAVED. 

Purple-top.     Red-top.     Salvia  officinalis. 

This  is  the  Common  Sage  of  the  garden ;  and  with  the 
Green-leaved,  which  is  but  a  sub-variety,  the  most  esteemed 
for  culinary  purposes.  The  young  stalks,  the  leaf-stems,  and 
the  ribs  and  nerves  of  the  leaves,  are  purple :  the  young 
leaves  are  also  sometimes  tinged  with  the  same  color,  but 
generally  change  by  age  to  clear  green. 

The  Red-leaved  is  generally  regarded  as  possessing  a  higher 
flavor  than  the  Green-leaved,  and  is  preferred  for  cultivation ; 
though  the  difference,  if  any  really  exists,  is  quite  unimpor 
tant.  The  productiveness  of  the  varieties  is  nearly  the  same. 
The  leaves  of  the  Green  Sage  are  larger  than  those  of  the 
Red ;  but  the  latter  produces  them  in  greater  numbers. 


GREEN-LEAVED. 
Green-top. 

A  variety  of  the  preceding ;  the  young  shoots,  the  leaf 
stalks,  and  the  ribs  and  nerves  of  the  leaves,  being  green. 

There  appears  to  be  little  permanency  in  the  characters  by 
which  the  varieties  are  distinguished.  Both  possess  like  pro 
perties,  and  are  equally  worthy  of  cultivation.  From  seeds 
of  either  of  the  sorts,  plants  answering  to  the  description  of 
the  Red-leaved  and  Green-leaved  would  probably  be  pro 
duced,  with  almost  every  intermediate  shade  of  color. 


SAGE.  441 


NARROW-LEAVED  GREEN  SAGE.     Mill. 
Sage  of  Virtue. 

Leaves  narrow,  hoary,  toothed  towards  the  base  ;  the  spikes 
of  flowers  are  long,  and  nearly  leafless ;  flowers  deep-blue ; 
the  seeds  are  similar  to  those  of  the  Red-leaved,  and  pro 
duced  four  together  in  an  open  calyx.  Compared  with  the 
Common  Eed-leaved  or  Green-leaved,  the  leaves  are  much 
narrower,  the  spikes  longer  and  less  leafy,  and  the  flowers 
smaller  and  of  a  deeper  color. 

The  variety  is  mild  flavored,  and  the  most  esteemed  of  all 
the  sorts  for  use  in  a  crude  state ;  as  it  is  also  one  of  the  best 
for  decoctions. 

"At  one  period,  the  Dutch  carried  on  a  profitable  trade 
with  the  Chinese  by  procuring  the  leaves  of  this  species 
from  the  south  of  France,  drying  them  in  imitation  of  tea, 
and  shipping  the  article  to  China,  where,  for  each  pound  of 
sage,  four  pounds  of  tea  were  received  in  exchange."  — 
M'Int. 

VARIEGATED-LEAVED  GREEN  SAGE. 

A  sub-variety  of  the  Green-leaved,  with  variegated  foliage. 
It  is  not  reproduced  from  seeds,  and  must  be  propagated  by 
slips  or  by  dividing  the  roots. 

VARIEGATED-LEAVED  RED  SAGE. 

This  is  but  an  accidental  variety  of  the  Common  Red- 
leaved  Sage,  differing  only  in  its  variegated  foliage.  It 
can  be  propagated  only  by  cuttings  or  by  a  division  of  the 
roots. 


56 


442  OLERACEOUS    PLANTS. 


SAVORY. 

Saturjea. 
The  cultivated  species  are  as  follow  :  — 

HEADED  SAVORY. 
Saturjea  capitata. 

A  perennial  plant,  with  a  rigid,  angular,  branching  stem  a 
foot  and  a  half  high.  The  leaves  are  firm,  pointed,  and,  when 
bruised,  emit  a  strong,  pleasant,  mint-like  odor ;  the  flowers 
are  white,  and  are  produced  in  terminal,  globular  heads ;  the 
seeds  are  quite  small,  of  a  deep-brownish  color,  and  retain 
their  vitality  three  years. 

It  may  be  propagated  from  seeds  or  by  dividing  the  roots ; 
the  latter  method,  however,  being  generally  practised.  The 
young  shoots  are  used  in  all  the  forms  of  Summer  Savory. 

SHRUBBY  SAVORY. 

Saturjea  viminea. 

A  shrub-like,  perennial  species,  cultivated  in  the  same 
manner  as  the  Winter  Savory.  The  plant  has  the  pleasant, 
mint-like  odor  of  the  species  first  described,  but  is  little  used 
either  in  cookery  or  medicine. 

SUMMER  SAVORY. 
Saturjea  hortensis. 

An  annual  species,  from  the  south  of  Europe.  Stem  twelve 
or  fifteen  inches  high,  erect,  rather  slender,  and  producing  its 
branches  in  pairs  ;  the  leaves  are  opposite,  narrow,  rigid,  with 
a  pleasant  odor,  and  warm,  aromatic  taste ;  the  flowers  are 
pale-pink,  or  flesh-colored,  and  are  produced  at  the  base  of 
the  leaves,  towards  the  upper  part  of  the  plant,  each  stem 


SAVORY.  443 

supporting  two  flowers ;  the  seeds  are  quite  small,  deep- 
brown,  and  retain  their  vitality  two  or  three  years. 

Propagation  and  Cultivation.  —  Summer  Savory  is  always 
raised  from  seeds,  sown  annually  in  April  or  May.  It  thrives 
best  in  light,  mellow  soil;  and  the  seed  should  be  sown  in 
shallow  drills  fourteen  or  fifteen  inches  apart.  When  the 
plants  are  two  or  three  inches  high,  thin  them  to  five  or  six 
inches  apart  in  the  rows,  and  cultivate  in  the  usual  manner 
during  the  summer. 

When  the  plants  have  commenced  flowering,  they  should 
be  cut  to  the  ground,  tied  in  small  bunches,  and  dried  in  an 
airy,  shady  situation. 

For  early  use,  the  seeds  are  sometimes  sown  in  a  hot-bed 
on  a  gentle  heat,  and  the  seedlings  afterwards  transplanted  to 
the  open  ground  in  rows,  as  directed  for  sowing. 

Use.  —  The  aromatic  tops  of  the  plant  are  used,  green  or 
dried,  in  stuffing  meats  and  fowl.  They  are  also  mixed  in 
salads,  and  sometimes  boiled  with  pease  and  beans.  It  is  sold 
in  considerable  quantities  at  all  seasons  of  the  year,  in  a  dried 
and  pulverized  state,  packed  in  hermetically- sealed  bottles  or 
boxes. 

WINTER  SAVORY.     Tliomp. 
Saturjea  montana. 

A  hardy,  evergreen  shrub,  with  a  low,  branching  stem 
about  a  foot  in  height.  The  leaves  are  opposite,  narrow,  and 
rigid,  like  those  of  the  preceding  species;  the  flowers  resem 
ble  those  of  the  Summer  Savory,  but  are  larger  and  of  a 
paler  color  ;  the  seeds,  which  ripen  in  autumn,  are  small, 
dark-brown,  and  retain  their  vitality  three  years. 

Propagation  and  Culture.  — "  It  may  be  raised  from  seed 
sown  in  April  or  May ;  but  is  generally  propagated  by  divid 
ing  the  plants  in  April,  or  by  cuttings  of  the  young  shoots 
taken  off  in  April  or  May.  The  cuttings  should  be  planted 
two-thirds  of  their  length  deep,  on  a  shady  border,  and,  if 


444  OLERACEOUS    PLANTS. 

necessary,  watered  until  they  take  root.  When  well  esta 
blished,  they  may  be  planted  out  a  foot  apart,  in  rows  fifteen 
inches  asunder.  Some  may  also  be  planted  as  an  edging. 

"  The  plants  should  be  trimmed  every  year  in  autumn,  and 
the  ground  between  the  rows  occasionally  stirred ;  but,  in 
doing  this,  care  must  be  taken  not  to  injure  the  roots.  Fresh 
plantations  should  be  made  before  the  plants  grow  old  and 
cease  to  produce  a  sufficient  supply  of  leaves." 

Use.  —  It  is  used  for  the  same  purposes  as  Summer  Savory. 
The  leaves  and  tender  parts  of  the  young  branches  are  mixed 
in  salads  :  they  are  also  boiled  with  pease  and  beans ;  and, 
when  dried  and  powdered,  are  used  in  stuffings  for  meats  and 
fowl. 


SPEARMINT. 

Green  Mint.     Mentha  viridis. 

A  hardy,  perennial  plant,  introduced  from  Europe,  and 
generally  cultivated  in  gardens,  but  growing  naturally  in 
considerable  abundance  about  springs  of  water,  and  in  rich, 
wet  localities.  The  stem  is  erect,  four- sided,  smooth,  and 
two  feet  or  more  in  height ;  the  leaves  are  opposite,  in  pairs, 
stemless,  toothed  on  the  margin,  and  sharply  pointed ;  the 
flowers  are  purple,  and  are  produced  in  August,  in  long, 
slender,  terminal  spikes ;  the  seeds  are  small,  oblong,  of  a 
brown  color,  and  retain  their  vitality  five  years,  —  they  are 
generally  few  in  number,  most  of  the  flowers  being  abor 
tive. 

Soil,  Propagation,  and  Culture.  —  Tt  may  be  grown  from 
seed,  but  is  best  propagated  by  a  division  of  the  roots,  which 
are  long  and  creeping,  and  readily  establish  themselves 
wherever  they  are  planted.  Spearmint  thrives  best  in  rich, 
moist  soil ;  but  may  be  grown  in  any  good  garden  loam. 
The  roots  may  be  set  either  in  the  autumn  or  spring. 


TANSY.  445 

"Where  large  quantities  are  required  for  marketing  in  the 
green  state,  or  when  grown  for  distillation,  lay  out  the  land  in 
beds  three  or  four  feet  in  width,  and  make  the  drills  two  or 
three  inches  deep  and  a  foot  apart.  Having  divided  the  roots 
into  convenient  pieces,  spread  them  thinly  along  the  drills, 
and  earth  them  over  to  a  level  with  the  surface  of  the  bed. 
Thus  treated,  the  plants  will  soon  make  their  appearance ; 
and  may  be  gathered  for  use  in  August  and  September.  Just 
before  severe  weather,  give  the  beds  a  slight  dressing  of  rich 
soil ;  and,  the  ensuing  season,  the  plants  will  entirely  occupy 
the  surface  of  the  ground. 

Use.  —  Mint  is  sometimes  mixed  in  salads,  and  is  used  for 
flavoring  soups  of  all  descriptions.  It  is  often  boiled  with 
green  pease  ;  and,  with  the  addition  of  sugar  and  vinegar, 
forms  a  much-esteemed  relish  for  roasted  lamb.  It  has  also 
much  reputed  efficacy  as  a  medicinal  plant. 

CURLED-LEAVED  SPEARMINT. 

A  variety  with  curled  foliage.  It  is  a  good  sort  for  gar 
nishing  ;  but,  for  general  use,  is  inferior  to  the  Common  or 
Plain-leaved  species  before  described.  Propagated  by  divid 
ing  the  roots. 


TANSY. 

Tanacetum  vulgare. 

Tansy  is  a  hardy,  perennial,  herbaceous  plant,  naturalized 
from  Europe,  and  abundant  by  roadsides  and  in  waste  places. 
Its  stem  is  from  two  to  three  feet  high  ;  the  leaves  are  finely 
cut  and  divided,  twice-toothed  on  the  margin,  and  of  a  rich, 
deep-green  color ;  flowers  in  corymbs,  deep-yellow,  and  pro 
duced  in  great  abundance  ;  the  seeds  are  small,  of  a  brownish 
color,  and  retain  their  vitality  three  years. 


446  OLERACEOUS    PLANTS. 

Soil  and  Cultivation.  —  Tansy  may  be  grown  in  almost  any 
soil  or  situation,  and  is  propagated  from  seeds  or  by  dividing 
the  roots ;  the  latter  method  being  generally  practised.  In 
doing  this,  it  is  only  necessary  to  take  a  few  established  plants, 
divide  them  into  small  pieces  or  collections  of  roots,  and  set 
them  six  inches  apart,  in  rows  a  foot  asunder,  or  in  hills  two 
feet  apart  in  each  direction.  They  will  soon  become  esta 
blished  ;  and,  if  not  disturbed,  will  completely  occupy  the 
ground.  In  most  places,  when  once  introduced,  it  is 
liable  to  become  troublesome,  as  the  roots  not  only  spread 
rapidly,  but  are  very  tenacious  of  life,  and  eradicated  with 
difficulty. 

When  cultivated  for  its  leaves,  the  flowering- shoots  should 
be  cut  off  as  they  make  their  appearance.  It  is  but  little 
used,  and  a  plant  or  two  will  afford  an  abundant  supply. 

Use.  —  The  leaves  have  a  strong,  peculiar,  aromatic  odor, 
and  a  bitter  taste.  They  were  formerly  employed  to  give 
color  and  flavor  to  various  dishes,  but  are  now  rarely  used 
in  culinary  preparations.  The  plant  possesses  the  tonic  and 
stomachic  properties  common  to  bitter  herbs. 

There  are  three  cultivated  varieties,  as  follow  :  — 

CURLED-LEAVED  TANSY. 
Double  Tansy.     Tanacetum  vulgare,  var.  crispum. 

This  differs  from  the  Common  Tansy  in  the  frilled  or 
curled  character  of  the  leaves,  which  have  some  resemblance 
to  the  leaves  of  the  finer  kinds  of  Curled  Cress  or  Parsley. 
They  are  of  a  rich  green  color,  and  are  sometimes  employed 
for  garnishing.  In  the  habit  of  the  plant,  color  of  the  flowers, 
odor  and  flavor  of  the  leaves,  the  variety  differs  little,  if  at  all, 
from  the  Common  Tansy.  It  is  more  beautiful  than  the  last- 
named;  and,  in  all  respects,  much  more  worthy  of  cultiva 
tion. 

Propagated  only  by  dividing  the  roots. 


THYME.  447 


LARGE-LEAVED  TANSY. 

Leaves  larger  than  those  of  any  other  variety,  but  much 
less  fragrant.     It  is  of  little  value,  and  rarely  cultivated. 


VARIEGATED-LEAVED. 

A  variety  with  variegated  foliage.  Aside  from  the  peculiar 
color  of  the  leaves,  the  plant  differs  in  no  respect  from  the 
Common  Tansy  :  it  grows  to  the  same  height,  the  flowers  are 
of  the  same  color,  and  the  leaves  have  the  same  taste  and 
odor. 

It  must  be  propagated  by  dividing  the  roots ;  the  varie 
gated  character  of  the  foliage  not  being  reproduced  from 
seeds. 


THYME. 

Thymus. 

Two  species  of  Thyme  are  cultivated  for  culinary  purposes, 
—  the  Common  Garden  Thyme  (T.  vulgaris)  and  the  Lemon 
or  Evergreen  Thyme  (T.  citriodorus). 

They  are  hardy,  perennial  plants,  of  a  shrubly  character, 
and  comparatively  low  growth.  They  are  propagated  from 
seeds  and  by  dividing  the  roots ;  but  the  finest  plants  are  pro 
duced  from  seeds. 

Of  the  Common  Garden  Thyme,  there  are  three  varie 
ties  :  — 

BROAD-LEAVED. 

The  Broad-Leaved  Thyme  is  more  cultivated  in  this  coun 
try  than  any  other  species  or  variety.  The  stem  is  ten  or 
twelve  inches  high,  shrubby,  of  a  brownish-red  color,  and 


448  OLERACEOTJS    PLANTS. 

much  branched ;  the  leaves  are  small,  narrow,  green  above, 
and  whitish  beneath  ;  flowers  purple,  in  terminal  spikes ;  the 
seeds  are  black,  and  exceedingly  small,  —  two  hundred  and 
thirty  thousand  being  contained  in  an  ounce ;  they  retain  their 
vitality  two  years. 

Propagation  and  Cultivation.  —  When  propagated  by  seeds, 
they  are  sown  in  April  or  May,  thinly,  in  shallow  drills  ten 
or  twelve  inches  apart.  When  the  plants  are  up,  they  should 
be  carefully  cleared  of  weeds,  and  thinned  to  eight  or  ten 
inches  apart,  that  they  may  have  space  for  development. 
They  may  be  cut  for  use  as  soon  as  they  have  made  sufficient 
growth  ;  but,  for  drying,  the  stalks  are  gathered  as  they  come 
into  flower. 

If  propagated  by  dividing  the  roots,  the  old  plants  should 
be  taken  up  in  April,  and  divided  into  as  many  parts  as  the 
roots  and  tops  will  admit.  They  are  then  transplanted  about 
ten  inches  apart,  in  beds  of  rich,  light  earth  ;  and,  if  the 
weather  be  dry,  watered  till  they  are  well  established.  They 
may  be  cut  for  use  in  August  and  September. 

Use.  —  The  leaves  have  an  agreeable,  aromatic  odor ;  and 
are  used  for  flavoring  soups,  stuffings,  and  sauces. 

NARROW-LEAVED.     Mill. 

The  stalks  of  this  variety  are  shorter  than  those  of  the 
Broad-leaved ;  the  leaves  also  are  longer,  narrower,  and  more 
sharply  pointed ;  and  the  flowers  are  larger. 

It  is  propagated,  cultivated,  and  used  as  the  Broad-leaved. 

VARIEGATED-LEAVED. 

A  sub- variety  of  the  Broad-leaved,  with  variegated  foliage. 
It  is  generally  cultivated  as  an  ornamental  plant ;  and  is  pro 
pagated  only  by  dividing  the  roots,  as  directed  for  the  Broad- 
leaved. 


THYME.  449 


LEMON  THYME.     Loud. 

Thymus  citriodorus. 

A  low,  evergreen  shrub,  with  a  somewhat  trailing  stem, 
rarely  rising  more  than  six  or  eight  inches  high.  It  is  readily 
distinguished  from  the  Common  or  Broad-leaved  by  the  soft, 
pleasant,  lemon-like  odor  of  the  young  shoots  and  leaves. 

It  is  used  for  flavoring  various  dishes,  and  by  some  is  pre 
ferred  to  the  Broad-leaved. 

The  species  is  propagated  from  seeds  by  dividing  the  roots, 
and  by  layers  and  cuttings.  Seedling  plants,  however,  are 
said  to  vary  in  fragrance ;  and,  when  a  choice  stock  can  be 
obtained,  it  is  better  to  propagate  by  dividing  the  plants. 


57 


450  LEGUMINOUS    PLANTS. 


CHAPTER  IX. 

LEGUMINOUS    PLANTS. 

American  Garden-bean.  Asparagus-bean.  Lima  Bean.  Scarlet-run 
ner.  Sieva.  Chick-pea.  Chickling  Vetch.  English  Bean.  Lentil. 
Lupine.  Pea.  Pea-nut.  Vetch,  or  Tare.  Winged  Pea. 

AMERICAN  GARDEN-BEAN. 

French  Bean.     Kidney-bean.     Haricot,  of  the  French.     Phaseolus 

vulgaris. 

The  Common  Garden-bean  of  the  United  States  is  identi 
cal  with  the  French  or  Kidney  Bean  of  England  and  France, 
and  is  quite  distinct  from  the  English  or  Garden  Bean  of 
French  and  English  catalogues. 

The  American  Garden-bean  is  a  tender,  annual  plant  from 
the  East  Indies,  with  a  dwarfish  or  climbing  stem  and  trifo 
liate  leaves.  The  flowers  are  variable  in  color,  and  produced 
in  loose  clusters ;  the  seeds  are  produced  in  long,  flattened, 
or  cylindrical,  bivalved  pods,  and  vary,  in  a  remarkable 
degree,  in  their  size,  form,  and  color,  —  their  germinative 
powers  are  retained  three  or  four  years. 

As  catalogued  by  seedsmen,  the  varieties  are  divided  in  two 
classes,  —  the  Dwarfs,  and  the  Pole  or  Running  Sorts. 

Dwarfs.  —  The  plants  of  this  class  vary  from  a  foot  to  two 
feet  in  height.  They  require  no  stakes  or  poles  for  their 
support ;  and  are  grown  in  hills  or  drills,  as  may  suit  the 
taste  or  convenience  of  the  cultivator. 

All  of  .the  varieties  are  comparatively  tender,  and  should 
not  be  planted  before  settled,  mild  weather.  They  succeed 


AMERICAN    GARDEN-BEAN.  451 

best  in  warm,  light  soil ;  but  will  flourish  in  almost  any  soil  or 
situation,  except  such  as  are  shaded  or  very  wet. 

When  planted  in  drills,  they  are  made  about  two  inches 
deep,  and  from  fourteen  to  twenty  inches  apart.  The  seeds 
are  planted  from  three  to  six  inches  apart ;  the  distance  in 
the  drills,  as  well  as  the  space  between  the  drills,  being  regu 
lated  by  the  habit  of  the  variety  cultivated. 

If  planted  in  hills,  they  should  be  three  feet  apart  in  one 
direction,  and  about  two  feet  in  the  opposite.  If  the  variety 
under  cultivation  is  large  and  vigorous,  four  or  five  plants 
may  be  allowed  to  a  hill ;  if  of  an  opposite  character,  allow 
twice  this  number. 

To  raise  Seed.  —  Leave  a  row  or  a  few  hills  entirely  un- 
plucked.  Seed  is  of  little  value  when  saved  at  the  end  of 
the  season  from  a  few  scattered  pods  accidentally  left  to  ripen 
on  plants  that  have  been  plucked  from  time  to  time  for  the 
table. 

BAGNOLET. 

A  half- dwarf,  French  variety.  Plant  strong  and  vigorous, 
with  remarkably  large,  deep-green  foliage ;  flowers  bright 
lilac;  the  pods  are  straight,  seven  inches  long,  half  an  inch 
wide,  streaked  and  spotted  with  purple  when  sufficiently 
grown  for  shelling  in  their  green  state,  nankeen-yellow 
when  fully  ripe,  and  contain  six  seeds,  which  are  nearly 
straight,  rounded  at  the  ends,  a  little  flattened  on  the  sides, 
three-fourths  of  an  inch  long,  a  fourth  of  an  inch  thick,  and 
of  a  violet-black  color,  variegated  or  marbled  with  drab. 

About  sixteen  hundred  beans  are  contained  in  a  quart ; 
and,  as  the  plants  are  vigorous  growers,  this  amount  of  seed 
will  be  sufficient  for  three  hundred  feet  of  drill,  or  for  nearly 
three  hundred  hills.  If  planted  in  drills,  they  should  be 
made  twenty  inches  apart,  and  two  plants  allowed  to  a  linear 
foot. 

The  variety  is  not  early,  and  requires  the  entire  season  for 


452  LEGUMINOUS    PLANTS. 

its  full  perfection.  When  sown  as  soon  as  the  weather  is 
suitable,  the  plant  will  blossom  in  about  seven  weeks.  In 
sixty  days,  pods  may  be  plucked  for  use ;  and  the  crop  will 
be  ready  for  harvesting  in  fifteen  weeks  from  the  time  of 
planting.  For  its  green  pods,  the  seeds  may  be  planted  until 
the  middle  of  July. 

The  Bagnolet  is  of  little  value  as  a  shelled-bean,  either 
green  or  ripe.  As  a  string-bean,  it  is  deservedly  considered 
one  of  the  best.  The  pods  are  produced  in  great  abundance  ; 
and  are  not  only  tender,  succulent,  and  well  flavored,  but 
remain  long  on  the  plants  before  they  become  tough,  and  unfit 
for  use.  If  the  pods  are  plucked  as  they  attain  a  suitable 
size,  new  pods  will  rapidly  succeed,  and  the  plants  will  afford 
a  continued  supply  for  several  weeks. 

BLACK-EYED  CHINA. 

Plant  fifteen  inches  high,  less  strong  and  vigorous  than 
that  of  the  Common  Red-eyed  China;  the  flowers  are 
white ;  the  pods  are  comparatively  short,  usually  about  five 
inches  long,  green  and  straight  while  young,  straw-yellow 
when  sufficiently  advanced  for  shelling,  yellow,  thick,  hard, 
and  parchment-like  when  ripe,  and  contain  five  or  six  seeds, 
—  these  are  white,  spotted  and  marked  about  the  eye  with 
black,  of  an  oblong  form,  usually  rounded,  but  sometimes 
shortened  at  the  ends,  slightly  compressed  on  the  sides,  and 
measure  half  an  inch  in  length,  and  three-eighths  of  an  inch 
in  thickness. 

A  quart  contains  fifteen  hundred  beans,  and  will  plant  a 
drill,  or  row,  of  two  hundred  feet,  or  a  hundred  and  fifty 
hills. 

The  variety  is  early.  When  sown  at  the  commencement 
of  the  season,  the  plants  will  blossom  in  six  weeks,  produce 
pods  for  the  table  in  seven  weeks,  pods  for  shelling  in  ten 
weeks,  and  ripen  in  eighty-seven  days.  It  yields  well,  ripens 


AMERICAN    GARDEN-BEAX.  453 

off  at  once,  and,  on  account  of  the  thick,  parchment-like 
character  of  the  pods,  suffers  much  less  from  wet  and  un 
favorable  seasons  than  many  other  sorts. 

As  a  string-bean,  it  is  of  fair  quality,  good  when  shelled 
in  the  green  state,  and  farinaceous  and  mild  flavored  when 
ripe. 

BLUE  POD. 

A  half-dwarf  variety,  growing  from  two  to  three  feet  high, 
with  a  branching  stem,  deep-green  foliage,  and  white  flowers. 
The  pods  are  five  inches  long,  pale-green  while  young,  light- 
yellow  as  the  season  of  maturity  approaches,  cream-white 
when  fully  ripe,  and  contain  five  or  six  seeds. 

Its  season  is  intermediate.  If  sown  early,  the  plants  will 
blossom  in  'seven  weeks,  afford  pods  for  stringing  in  eight 
weeks,  green  beans  in  ten  or  eleven  weeks,  and  ripen  their 
seeds  in  ninety-seven  days.  It  is  a  week  earlier  than  the 
White  Marrow,  and  ten  days  in  advance  of  the  Pea-bean. 
Plantings  may  be  made  as  late  as  the  last  week  in  June,  which 
will  yield  pods  for  the  table  in  seven  weeks,  and  ripen  the 
middle  of  September,  or  in  about  twelve  weeks. 

The  ripe  seed  is  white,  oblong,  flattened,  rounded  on  the 
back,  often  squarely  or  angularly  shortened  at  the  ends,  half 
an  inch  long,  and  a  fourth  of  an  inch  thick :  twenty-seven 
hundred  will  measure  a  quart. 

It  is  a  field  rather  than  a  garden  variety  ;  though  the  green 
pods  are  tender  and  well  flavored.  If  planted  in  drills  two 
feet  apart,  five  pecks  of  seed  will  be  required  for  an  acre ;  or 
four  pecks  for  the  same  quantity  of  ground,  if  the  rows  are 
two  feet  and  a  half  apart.  If  planted  in  hills,  six  or  eight 
seeds  should  be  put  in  each ;  and,  if  the  hills  are  three  feet 
apart,  twelve  quarts  of  seed  will  plant  an  acre. 

The  Blue  Pod  is  the  earliest  of  the  field  varieties ;  more 
prolific,  more  generally  cultivated,  and  more  abundant  in  the 
market,  than  either  the  Pea-bean  or  the  White  Marrow.  It 


454  LEGUMINOUS    PLANTS. 

is,  however,  much  less  esteemed ;   and,  even  in  its  greatest 
perfection,  is  almost  invariably  sold  at  a  lower  price. 

On  account  of  its  precocity,  it  is  well  suited  for  planting  in 
fields  of  corn,  when  the  crop  may  have  been  partially  de 
stroyed  by  birds  or  insects,  and  the  season  has  too  far 
advanced  to  admit  of  a  replanting  of  corn.  In  field-culture, 
Blue-pod  beans  are  planted  till  the  25th  of  June. 

CANADA  YELLOW. 
Round  American  Kidney.     Law. 

The  plants  of  this  variety  are  from  fourteen  to  sixteen 
inches  high,  and  of  medium  strength  and  vigor ;  flowers 
lilac-purple ;  the  pods  are  five  inches  long,  nearly  straight, 
green  while  young,  yellow  at  maturity,  and  contain  from  four 
to  six  seeds. 

Season  intermediate.  If  sown  early,  the  plants  will  blos 
som  in  six  or  seven  weeks,  supply  the  table  with  pods  in 
eight  weeks,  green  shelled-beans  in  ten  weeks,  and  ripen  off 
in  ninety  days.  When  planted  after  settled  warm  weather, 
the  variety  grows  rapidly,  and  ripens  quickly ;  blossoming  in 
less  than  six  weeks,  and  ripening  in  seventy  days,  from  the 
time  of  planting.  For  green  shelled-beans,  the  seeds  may  be 
planted  till  the  middle  of  July. 

The  ripe  seeds  are  of  an  ovoid  or  rounded  form,  and  mea 
sure  half  an  inch  in  length  and  three-eighths  of  an  inch  in 
thickness.  They  are  of  a  yellowish-drab  color,  with  a  narrow, 
reddish-brown  line  about  the  eye  ;  the  drab  changing,  by  age, 
to  dull  nankeen-yellow.  About  seventeen  hundred  are  con 
tained  in  a  quart;  and  this  amount  of  seeds  will  plant  two 
hundred  and  fifty  feet  of  drill,  or  a  hundred  and  seventy-five 
hills. 

The  variety  is  quite  productive,  and  excellent  as  a  shelled 
bean,  green  or  dry.  The  young  pods  are  not  so  tender  as 
those  of  many  other  sorts,  and  are  but  little  used. 


AMERICAN  GARDEX-BEAX.  455 

CHILIAX. 

Plant  sixteen  or  eighteen  inches  high,  sturdy  and  vigor 
ous  ;  foliage  large,  deep-green,  wrinkled ;  flowers  pale-lilac  ; 
the  pods  are  five  inches  and  a  half  long,  slightly  curved, 
pale-green  while  young,  yellowish-white  when  ripe,  and  con 
tain  five  seeds. 

If  planted  early  in  the  season,  the  variety  will  blossom  in 
seven  weeks,  yield  pods  for  the  table  in  about  eight  weeks, 
and  ripen  in  a  hundred  days,  from  the  time  of  planting. 

The  ripe  seeds  are  of  a  clear,  bright  pink,  or  rose  color ; 
gradually  becoming  duller  and  darker  from  the  time  of  har 
vesting.  They  are  kidney-shaped,  a  little  flattened,  and  of 
large  size ;  generally  measuring  three-fourths  of  an  inch 
long,  and  three-eighths  of  an  inch  thick.  Twelve  hundred  and 
fifty  are  contained  in  a  quart,  and  will  be  sufficient  for  planting 
a  row  or  drill  of  two  hundred  feet,  or  for  a  hundred  and 
twenty-five  hills. 

The  variety  is  healthy,  and  moderatively  productive ;  not 
much  esteemed  for  its  young  pods,  but  is  worthy  of  cultiva 
tion  for  the  large  size  and  good  quality  of  the  beans ;  which, 
either  in  the  green  or  ripe  state,  are  quite  farinaceous  and 
mild  flavored. 

CRESCENT-EYED. 

Height  fourteen  or  fifteen  inches;  flowers  white,  —  the 
upper  petals  slightly  stained  with  red ;  the  pods  are  five 
inches  and  a  half  long,  pale-green  and  somewhat  curved 
when  young,  yellowish- white  when  fully  ripe,  and  contain 
five  seeds. 

Season  intermediate.  If  planted  early,  the  variety  will 
blossom  in  seven  weeks,  yield  pods  for  stringing  in  eight 
weeks,  supply  the  table  with  green  beans  in  eleven  weeks, 
and  ripen  in  about  ninety  days.  When  planted  and  grown 
under  the  influence  of  summer  weather,  pods  may  be  plucked 


456  LEGUMINOUS    PLANTS. 

for  the  table  in  fifty  days,  and  the  crop  will  ripen  in  about 
twelve  weeks. 

The  beans,  when  ripe,  are  white,  with  a  large,  rose-red 
patch  about  the  eye  ;  the  colored  portion  of  the  surface  being 
striped  and  marked  with  brownish-red.  The  fine  rose-red 
changes  by  age  to  a  brownish-red,  and  the  red  streaks  and 
markings  become  relatively  duller  and  darker  :  they  are  some 
what  kidney-shaped,  and  measure  three-fourths  of  an  inch  in 
length  and  three- eighths  of  an  inch  in  thickness.  A  quart 
contains  nearly  thirteen  hundred  seeds,  and  will  plant  a  hun 
dred  and  fifty  hills,  or  a  row  of  two  hundred  feet. 

The  variety  yields  well,  and  the  green  pods  are  tender  and 
well  flavored.  It  is,  however,  generally  cultivated  for  its 
seeds,  which  are  of  large  size  and  excellent  quality,  whether 
used  in  a  green  or  ripe  state. 

DUN-COLORED. 

Plant  of  vigorous,  branching  habit,  sixteen  inches  in 
height,  with  broad,  deep-green  foliage  and  purplish-white 
flowers ;  the  pods  are  five  inches  and  a  half  long,  half  an 
inch  broad,  green  and  nearly  straight  while  young,  yellow 
and  slender  when  fully  ripe,  and  contain  five  or  six  beans. 

The  ripe  seeds  are  dun-colored  or  dark-drab,  usually  with 
a  greenish  line  encircling  the  eye,  kidney- shaped,  five-eighths 
of  an  inch  long,  and  about  a  fourth  of  an  inch  thick.  A 
quart  contains  about  seventeen  hundred  beans,  and  will  plant 
a  row  of  two  hundred  and  twenty-five  feet,  or  a  hundred 
and  seventy-five  hills. 

It  is  one  of  the  earliest  of  the  dwarf  varieties ;  blossoming 
in  about  six  weeks,  producing  young  pods  in  seven  weeks, 
and  ripening  in  eighty-five  days,  from  the  time  of  planting. 
When  sown  after  settled  warm  weather,  pods  may  be  gathered 
for  use  in  six  weeks ;  and,  for  these,  plantings  may  be  made 
until  the  1st  of  August. 


AMERICAN    GARDEN-BEAN.  457 

As  a  shelled-bean,  green  or  dry,  it  is  of  little  value,  and 
hardly  worthy  of  cultivation.  As  an  early  string-bean,  it  is 
one  of  the  best.  The  pods  are  not  only  succulent  and  tender, 
but  suitable  for  use  very  early  in  the  season.  It  is  also  quite 
prolific;  and,  if  planted  at  intervals  of  two  weeks  till  the 
last  of  July,  will  supply  the  table  to  the  last  of  September. 

The  variety  has  long  been  cultivated  in  England  and  other 
parts  of  Europe,  and  is  much  esteemed  for  its  hardiness  and 
productiveness. 

DWARF  CRANBERRY. 

Plant  vigorous  ;  and,  if  the  variety  is  pure,  strictly  a  Dwarf, 
growing  about  sixteen  inches  high.  As  generally  found  in 
gardens,  the  plants  send  out  slender  runners,  eighteen  inches 
or  two  feet  in  length.  The  flowers  are  pale-purple  ;  the  pods 
are  five  inches  long,  sickle-shaped,  pale-green  in  their  young 
state,  nearly  white  when  ripe,  and  contain  five  or  six  seeds. 

The  ripe  seeds  are  smaller  than  those  of  the  running  vari 
ety,  but  of  the  same  form  and  color  :  sixteen  hundred  are 
contained  in  a  quart,  and  will  plant  nearly  two  hundred  feet 
of  drill,  or  a  hundred  and  seventy-five  hills. 

The  genuine  Dwarf  Cranberry  is  not  one  of  the  earliest 
varieties,  but  rather  an  intermediate  sort.  If  sown  as  soon 
as  the  weather  will  admit,  the  plants  will  blossom  in  seven  or 
eight  weeks,  and  the  young  pods  may  be  gathered  for  use  in 
nine  weeks.  In  favorable  seasons,  the  crop  is  perfected 
in  about  ninety  days.  If  planted  in  June,  the  variety  will 
ripen  in  ten  weeks. 

It  is  hardy  and  productive ;  and  the  young  pods  are  not 
only  succulent  and  tender,  but  are  suitable  for  use  at  a  more 
advanced  stage  of  growth  than  those  of  most  varieties.  The 
beans,  in  their  green  state,  are  farinaceous  and  well  flavored, 
but,  after  ripening,  are  little  used ;  the  color  being  objection 
able. 

A  variety  with  a  brownish-red,  oval,  flattened  seed,  half 

58 


458  LEGUMINOUS    PLANTS. 

an  inch  in  length,  is  extensively  known  and  cultivated  as  the 
Dwarf  Cranberry.  It  is  ten  or  twelve  days  earlier,  the  plants 
are  smaller  and  less  productive,  the  young  pods  less  tender 
and  succulent,  and  the  seeds  (green  or  ripe)  less  farinaceous, 
than  those  of  the  true  variety.  With  the  exception  of  its 
earlier  maturity,  it  is  comparatively  not  worthy  of  cultiva 
tion. 

DWARF  HORTICULTURAL. 

Variegated  Dwarf  Prague. 

Stem  about  sixteen  inches  high  ;  plant  of  vigorous,  branch 
ing  habit ;  flowers  purple  ;  pods  five  inches  long,  green  while 
young,  but  changing  to  yellow,  marbled  and  streaked  with 
brilliant  rose-red,  when  sufficiently  advanced  for  shelling  in 
their  green  state.  At  maturity,  the  clear,  pale-yellow  is 
changed  to  brownish-white,  and  the  bright-red  variegations 
are  either  entirely  obliterated,  or  changed  to  dull,  dead  pur 
ple.  If  well  formed,  the  pods  contain  five  (rarely  six)  seeds. 

It  is  a  medium  or  half-early  sort ;  and,  if  planted  as  soon 
as  the  weather  becomes  favorable,  will  blossom  in  seven  weeks, 
produce  pods  for  the  table  in  about  eight  weeks,  and  ripen  in 
ninety-five  or  a  hundred  days.  Planted  and  grown  in  sum 
mer  weather,  the  variety  will  produce  green  pods  in  seven 
weeks,  and  ripen  in  ninety  days. 

The  ripe  seeds  resemble  those  of  the  running  variety  in 
form  and  color ;  but  they  are  smaller,  a  little  more  slender, 
and  usually  flattened  slightly  at  the  sides.  When  pure,  they 
are  egg-shaped ;  and  a  much  compressed  or  a  longer  and  more 
slender  form  is  indicative  of  degeneracy.  Fourteen  hundred 
beans  are  contained  in  a  quart ;  and  this  quantity  of  seed  will 
be  sufficient  for  planting  a  row  of  a  hundred  and  seventy-five 
feet,  or  a  hundred  and  forty  hills. 

The  Dwarf  Horticultural  Bean  is  quite  productive,  and  the 
young  pods  are  tender  and  of  good  quality.  It  is,  however, 
not  so  generally  cultivated  for  its  young  pods  as  for  its  seeds, 


AMERICAN    GARDEN-BEAN.  459 

which  are  much  esteemed  for  their  mild  flavor  and  farinaceous 
quality.  For  shelling  in  the  green  state,  it  is  one  of  the  best 
of  the  Dwarfs,  and  deserves  cultivation. 


DWARF  SABRE. 
Dwarf  Cas6-knife.     Dwarf  Cimeter. 

A  half-dwarf,  French  variety,  two  and  a  half  to  three  feet 
high.  As  the  running  shoots  are  quite  slender,  and  usually 
decay  before  the  crop  matures,  it  is  always  cultivated  as  other 
Dwarf  sorts.  Foliage  large,  wrinkled,  and  blistered ;  the 
flowers  are  white  ;  the  pods  are  very  large,  seven  to  eight 
inches  long,  and  an  inch  in  width,  often  irregular  and  dis 
torted,  green  while  young,  paler  as  the  season  of  maturity 
approaches,  brownish- white  when  ripe,  and  contain  seven  or 
eight  seeds. 

The  ripe  bean  is  white,  kidney-shaped,  flattened,  often 
twisted  or  contorted,  three-fourths  of  an  inch  in  length,  and 
three-eighths  of  an  inch  in  width  :  about  twelve  hundred 

o 

are  contained  in  a  quart.  As  the  variety  is  a  vigorous  grower, 
and  occupies  much  space,  this  quantity  of  seed  will  plant  a  row 
of  two  hundred  feet,  or  two  hundred  and  twenty-five  hills. 

Season  intermediate.  The  plants  blossom  in  seven  weeks, 
produce  young  pods  in  about  eight  weeks,  pods  for  shelling 
in  their  green  state  in  eleven  or  twelve  weeks,  and  ripen  in 
ninety- seven  days,  from  the  time  of  sowing.  If  cultivated 
for  its  green  pods,  the  seeds  may  be  planted  to  the  middle  of 
July. 

The  Dwarf  Sabre  is  one  of  the  most  productive  of  all 
varieties ;  yielding  its  long,  broad  pods  in  great  profusion. 
From  the  spreading,  recumbent  character  of  the  plants,  the 
pods  often  rest  or  lie  upon  the  surface  of  the  ground ;  and, 
being  unusually  thin  and  delicate,  the  crop  often  suffers  to  a 
considerable  extent  from  the  effects  of  rain  and  dampness  in 
unfavorable  seasons. 


460  LEGUMINOUS    PLANTS. 

The  young  pods  are  remarkable  for  their  tender  and  succu 
lent  character;  and  the  beans,  both  in  a  green  and  dried 
state,  are  mild  and  well  flavored.  It  is  hardy,  productive,  of 
good  quality,  and  recommended  for  cultivation. 

DWARF  SOISSONS. 

A  half- dwarf,  French  bean,  similar  in  habit  to  the  Dwarf 
Sabre.  While  young,  the  plants  produce  slender  runners,  two 
feet  or  more  in  length ;  but,  as  they  are  generally  of  short 
duration,  the  variety  is  cultivated  as  a  Common  Dwarf.  The 
flowers  are  white ;  pods  six  inches  long,  pale-green  at  first, 
cream-yellow  when  sufficiently  advanced  for  shelling,  dull 
cream-white  when  fully  ripe,  and  contain  five,  and  sometimes 
six,  beans. 

The  variety  is  comparatively  early.  Plants,  from  seeds 
sown  in  spring,  will  blossom  in  six  weeks,  produce  pods  for 
use  in  seven  weeks,  and  ripen  in  ninety  days.  If  planted 
and  grown  in  the  summer  months,  the  crop  will  be  ready  for 
harvesting  in  eleven  weeks ;  and  sowings  for  the  ripe  seeds 
may  be  made  till  the  beginning  of  July. 

Seeds  white,  kidney-shaped,  flattened,  often  bent  or  dis 
torted,  five-eighths  of  an  inch  long,  three-eighths  of  an  inch 
wide,  and  a  fourth  of  an  inch  thick  :  fifteen  hundred  are 
contained  in  a  quart,  and  will  plant  a  drill  two  hundred  and 
twenty-five  feet  in  length,  or  about  two  hundred  hills. 

The  variety  is  productive,  and  the  young  pods  are  of  fair 
quality ;  the  seeds  are  excellent,  whether  used  green  or  ripe ; 
the  skin  is  thin ;  and  they  are  much  esteemed  for  their  pecu 
liar  whiteness,  and  delicacy  of  flavor. 

EARLY  CHINA. 

China.     Red-eyed  China. 

Plant  fifteen  inches  high,  with  yellowish-green,  wrinkled 
foliage,  and  white  flowers  ;  the  pods  are  five  inches  long, 


AMERICAN    GARDEN-BEAN.  461 

green  and  straight  while  young,  yellowish- green  as  they  ap 
proach  maturity,  yellow  when  fully  ripe,  and  contain  five 
(rarely  six)  beans. 

The  ripe  seeds  are  white,  colored  and  spotted  about  the 
eye  with  purplish-red,  oblong,  nearly  cylindrical  at  the  centre, 
rounded  at  the  ends,  six-tenths  of  an  inch  long,  and  three- 
eighths  of  an  inch  thick  :  sixteen  hundred  and  fifty  mea 
sure  a  quart,  and  will  plant  two  hundred  feet  of  drill,  or  two 
hundred  hills. 

If  planted  early  in  the  season,  the  variety  will  blossom  in 
six  weeks,  afford  young  pods  for  use  in  seven  weeks,  green 
beans  in  ten  weeks,  and  ripen  in  eighty-five  days.  When 
planted  and  grown  in  summer,  the  crop  will  ripen  in  eleven 
weeks ;  and  plants  from  seeds  sown  as  late  as  the  first  of  Au 
gust  will  generally  afford  an  abundant  supply  of  tender  pods 
from  the  middle  to  the  close  of  September. 

The  Early  China  is  very  generally  disseminated,  and  is  one 
of  the  most  popular  of  the  Dwarf  varieties.  It  is  hardy  and 
productive ;  but  the  young  pods,  though  succulent  and  ten 
der,  are  inferior  to  those  of  some  other  varieties.  The  seeds, 
green  or  ripe,  are  thin-skinned,  mealy,  and  mild  flavored. 

EARLY  KACHEL. 

A  low-growing,  branching  variety,  twelve  to  fifteen  inches 
high ;  flowers  white  ;  the  pods  are  five  inches  and  a  half  long, 
green  while  young,  becoming  paler  or  greenish-yellow  as  they 
approach  maturity,  cream-white  when  ripe,  and  contain  five 
seeds. 

Planted  early  in  the  season,  the  variety  will  blossom  in 
about  seven  weeks ;  and,  in  eight  weeks,  the  young  pods  will 
be  fit  for  use.  Pods  for  shelling  may  be  plucked  in  ten 
weeks,  and  the  crop  will  ripen  in  eighty  days.  For  the  green 
pods,  the  seeds  may  be  planted  till  the  middle  or  twentieth  of 
July. 


462  LEGUMINOUS    PLANTS. 

The  ripe  seed  is  yellowish-brown,  white  at  one  of  the  ends, 
kidney-shaped,  often  abruptly  shortened,  five-eighths  of  an 
inch  long,  and  a  fourth  of  an  inch  thick :  nearly  two  thousand 
are  contained  in  a  quart. 

The  Early  Rachel  is  hardy,  and  moderately  productive, 
and,  as  an  early  string-bean,  may  be  desirable ;  but  as  a 
shell-bean,  green  or  dry,  it  is  of  little  value.  In  common 
with  many  other  early  sorts  cultivated  as  string-beans,  the 
pods,  though  crisp  and  tender  at  first,  soon  become  too  tough 
and  parchment-like  for  use.  In  general,  the  pods  of  the 
later  sorts  remain  crisp  and  tender  a  much  longer  period  than 
those  of  the  earlier  descriptions. 


EARLY  VALENTINE. 

Valentine. 

Plant  about  sixteen  inches  high,  with  small,  yellowish- 
green  leaves  and  white  flowers  ;  the  pods  are  comparatively 
short,  usually  four  and  a  half  or  five  inches  long,  sickle- 
shaped,  almost  cylindrical,  green  while  young,  yellow  when 
ripe,  and  contain  five  seeds. 

The  variety  is  productive,  and  quite  early,  though  not  one 
of  the  earliest.  When  sown  at  the  commencement  of  the 
season,  the  plants  will  blossom  in  six  weeks,  produce  pods  for 
use  in  about  seven  weeks,  and  ripen  in  thirteen  weeks,  or 
ninety  days,  from  the  time  of  planting.  If  planted  after  the 
beginning  of  summer  weather,  pods  may  be  gathered  for 
the  table  in  fifty  days,  and  the  beans  will  ripen  in  eleven 
weeks. 

The  beans,  when  ripe,  are  of  a  pale-pink  color,  marbled  or 
variegated  with  rose-red,  becoming  duller  and  browner  by 
age,  oblong,  nearly  straight,  sometimes  distorted  and  irregu 
lar  as  if  pressed  out  of  their  natural  shape,  often  more  or  less 
shortened  at  the  ends,  five-eighths  of  an  inch  long,  three- 
eighths  of  an  inch  wide,  and  about  the  same  in  thickness. 


AMERICAN    GARDEN-BEAN.  463 

A  quart  will  contain  eighteen  or  nineteen  hundred  seeds; 
which  will  be  sufficient  for  a  hundred  and  seventy-five  hills, 
or  for  a  drill,  or  row,  of  two  hundred  or  two  hundred  and 
twenty-five  feet. 

The  Early  Valentine  is  generally  cultivated  for  its  tender 
and  very  fleshy  pods,  which  remain  long  on  the  plants  with 
out  becoming  hard  and  tough.  They  make  an  excellent,  brit 
tle  pickle  ;  and,  when  cooked,  are  equal  to  those  of  any  other 
Dwarf  variety.  The  shelled-beans,  either  in  their  green  or 
ripe  state,  are  little  esteemed. 

The  variety  has  long  been  grown  in  England  and  other 
parts  of  Europe,  and  is  common  to  gardens  in  almost  every 
section  of  the  United  States. 

GOLDEN  CRANBERRY. 
Canadian.     Round  American  Kidney. 

Height  about  sixteen  inches ;  flowers  purple ;  the  pods  are 
five  inches  and  a  half  long,  five-eighths  of  an  inch  broad, 
somewhat  irregular  in  form,  yellow  when  ripe,  and  contain 
five  seeds. 

Season  intermediate.  Early  plantings  will  blossom  in  seven 
weeks,  yield  pods  for  the  table  in  eight  weeks,  and  ripen  in 
ninety  days. 

The  ripe  seeds  are  pale  greenish-yellow,  with  an  olive- 
green  line  encircling  the  eye  ;  roundish-ovoid,  three-eighths 
of  an  inch  long,  and  nearly  the  same  in  thickness.  A  quart 
contains  nearly  eighteen  hundred  seeds,  and  will  plant  a  row, 
or  drill,  of  two  hundred  feet,  or  two  hundred  and  twenty-five 
hills. 

As  a  string-bean,  or  for  shelling  in  the  green  state,  it  is  in 
ferior  to  many  other  varieties,  and  is  little  cultivated  for  use 
in  these  forms ;  but  as  a  variety  for  baking,  or  for  cooking  in 
any  form  when  ripe,  it  is  much  esteemed,  and  recommended 
for  cultivation. 

Hardy  and  productive. 


464  LEGUMINOUS    PLANTS. 


LONG  YELLOW  Six- WEEKS. 

Six-weeks.     Yellow  Six-weeks.     Yellow  Flageolet.  Vil. 

The  plants  of  this  familiar  variety  are  of  vigorous,  branch 
ing  habit,  and  from  fourteen  to  sixteen  inches  high  ;  the 
flowers  are  pale-purple ;  the  pods  are  five  inches  long,  six- 
tenths  of  an  inch  broad,  often  curved  or  sickle- shaped,  green 
at  first,  gradually  becoming  paler,  cream-yellow  when  ripe, 
and  contain  five  (rarely  six)  beans. 

It  is  one  of  the  earliest  of  the  Dwarf  varieties.  Spring 
plantings  will  blossom  in  six  weeks,  produce  pods  for  the 
table  in  seven  weeks,  and  ripen  in  eighty-seven  days.  Sum 
mer  plantings  will  afford  pods  for  the  table  in  about  six  weeks, 
and  ripen  in  sixty- three  days.  When  planted  as  late  in  the 
season  as  the  last  of  July  or  first  of  August,  the  variety  will 
afford  an  abundant  supply  of  tender  pods  from  the  middle  to 
the  last  of  September. 

The  ripe  seeds  are  pale  yellowish-drab,  with  an  olive-green 
line  about  the  eye;  the  drab  rapidly  changing  by  age  to  dull 
yellowish-brown.  They  are  kidney-shaped,  rather  straight, 
three-fourths  of  an  inch  long,  and  three-tenths  of  an  inch 
thick.  About  fourteen  hundred  beans  are  contained  in  a 
quart,  and  will  plant  a  row  of  two  hundred  feet,  or  a  hun 
dred  and  fifty  hills. 

It  is  quite  productive,  and  an  excellent  early  string-bean, 
but  less  valuable  as  a  green  shelled-bean,  or  for  cooking  when 
ripe.  On  account  of  the  tender  and  delicate  character  of  the 
pods,  the  ripe  seeds  are  often  injured  by  damp  or  continued 
rainy  weather.  A  popular,  early  garden-bean,  much  culti 
vated  both  in  this  country  and  in  Europe. 

MOHAWK. 
Early  Mohawk. 

Stem  about  eighteen  inches  high,  sturdy  and  branching  ; 
foliage  large,  deep-green,  wrinkled,  and  blistered ;  flowers 


AMERICAN    GARDEN-BEAN.  465 

pale-lilac  ;  the  pods  are  five  inches  and  a  half  long,  five- 
eighths  of  an  inch  wide,  and  generally  contain  five  seeds,  — 
while  young  they  are  green,  and  nearly  straight ;  as  they  ap 
proach  maturity  they  become  paler ;  and,  when  ripe,  are  fre 
quently  streaked  and  spotted  with  purple. 

The  ripe  seeds  are  variegated  with  drab,  dull  purple,  and 
different  shades  of  brown ;  the  brown  and  dull  purple  pre 
vailing  :  they  are  kidney-shaped,  and  measure  nearly  three- 
fourths  of  an  inch  in  length,  and  three-eighths  of  an  inch  in 
width.  A  quart  contains  about  fourteen  hundred  and  fifty 
seeds,  and  will  plant  a  hundred  and  seventy-five  feet  of  drill, 
or  a  hundred  and  seventy-five  hills. 

It  is  about  a  week  later  than  the  earliest  varieties.  Spring 
plantings  will  blossom  in  about  seven  weeks,  produce  pods 
for  the  table  in  eight  weeks,  and  ripen  in  a  hundred  days, 
from  the  time  of  sowing.  In  ordinary  seasons,  the  variety 
will  ripen  perfectly  if  planted  the  last  week  in  June  ;  and  will 
yield  an  abundance  of  pods  for  the  table,  if  the  planting  be 
made  as  late  in  the  season  as  the  last  of  July. 

The  Early  Mohawk  is  quite  productive,  and  one  of  the  har 
diest  of  the  Dwarf  varieties.  It  is  well  adapted  for  early 
planting,  and  is  extensively  grown  by  market-gardeners  as 
an  early  string-bean.  The  young  pods  are  comparatively 
tender,  and  of  good  quality ;  and,  if  gathered  as  they  become 
of  suitable  size,  the  plants  will  continue  to  yield  them  in 
great  abundance.  The  shelled-beans,  green  or  dry,  are  less 
esteemed,  and  considered  inferior  to  many  other  varieties. 

NEWINGTON  WONDER. 

A  healthy,  vigorous  variety,  with  deep-green  foliage  and 
bright-purple  flowers.  The  plants  often  produce  slender, 
barren  runners,  eighteen  inches  or  two  feet  in  length ;  but 
they  are  generally  of  short  duration,  and  the  variety  is  treated 
as  other  Dwarfs. 

59 


466  LEGUMINOUS    PLANTS. 

The  pods  are  small  and  straight ;  usually  about  four  inches 
long,  and  nearly  half  an  inch  broad.  They  are  pale -green 
at  first ;  and  afterwards  change  to  yellowish-white,  tinted  or 
washed  with  bright  pink.  At  maturity  they  are  dusky-drab, 
sometimes  clouded  or  shaded  with  purple,  and  contain  six  or 
seven  beans. 

The  ripe  seeds  are  pale  brownish -drab,  with  a  yellowish- 
brown  line  about  the  eye ;  oblong,  flattened,  shortened  at  the 
ends,  nearly  half  an  inch  long,  and  a  fourth  of  an  inch  deep  : 
about  thirty-six  hundred  are  contained  in  a  quart.  As  the 
seeds  are  comparatively  small,  and  the  plants  of  spreading 
habit,  this  amount  of  seeds  will  plant  a  row  four  hundred  feet 
in  length,  or  four  hundred  hills. 

The  variety  is  not  early,  and,  when  cultivated  for  its  seeds, 
should  have  the  benefit  of  the  whole  season  ;  though,  with 
favorable  autumnal  weather,  the  crop  will  ripen  if  planted 
the  middle  of  June.  Spring  plantings  will  blossom  in  eight 
weeks,  produce  young  pods  in  nine  weeks,  and  ripen  in  a 
hundred  and  six  days. 

The  Newington  Wonder  is  remarkably  prolific  ;  and,  in  its 
manner  of  growth  and  general  character,  resembles  the  Tam- 
pico  or  Turtle-soup.  As  a  string-bean,  it  is  one  of  the  best. 
The  pods,  though  not  large,  are  crisp,  succulent,  and  tender, 
and  produced  in  great  abundance  throughout  most  of  the 
season.  The  seeds,  in  their  green  state,  are  small,  and  of  little 
value  for  the  table :  when  ripe,  they  afford  an  excellent  sub 
stitute  for  the  Tampico  or  Turtle-soup ;  the  difference,  aside 
from  the  color,  being  scarcely  perceptible. 

The  Newington  Wonder  of  English  and  French  authors 
appears  to  be,  in  some  respects,  distinct  from  the  American 
variety.  It  is  described  as  very  dwarf,  about  a  foot  high, 
early  and  productive ;  pods  dark-green,  moderately  long,  not 
broad,  thick  and  fleshy ;  seeds  quite  small,  light  chestnut- 
colored. 


AMERICAN    GARDEN-BEAN.  467 


PEA-BEAN. 

Plant  vigorous,  much  branched,  and,  like  the  Blue  Pod  and 
White  Marrow,  inclined  to  send  up  running  shoots  ;  foliage 
comparatively  small,  deep-green ;  flowers  white  ;  the  pods 
are  about  four  inches  long,  half  an  inch  wide,  nearly  straight, 
green  when  young,  paler  as  they  approach  the  season  of 
ripening,  yellowish  when  fully  ripe,  and  contain  five  beans. 

It  is  comparatively  a  late  variety.  When  planted  in 
spring,  it  will  blossom  in  fifty  days,  afford  green  pods  in  fifty- 
eight  days,  and  ripen  in  about  fifteen  weeks.  In  favorable 
autumns,  it  will  ripen  if  planted  as  late  as  the  20th  of  June ; 
but  it  is  not  so  early  as  the  Blue  Pod  or  White  Marrow,  and, 
when  practicable,  should  have  the  advantage  of  the  entire 
season. 

The  ripe  seeds  of  the  pure  variety  are  quite  small,  round 
ish-ovoid,  five -sixteenths  of  an  inch  long,  a  fourth  of  an  inch 
in  width  and  thickness,  and  of  a  pure  yet  not  glossy  white 
color :  about  forty-four  hundred  seeds  are  contained  in  a 
quart. 

As  a  garden  variety,  it  is  of  little  value,  though  the  young 
pods  are  crisp  and  tender.  It  is  cultivated  almost  exclusively 
as  a  field-bean.  If  planted  in  rows  or  drills  two  feet  apart, 
three  pecks  of  seeds  will  be  required  for  an  acre  ;  or  eighteen 
quarts  will  seed  this  quantity  of  land,  if  the  rows  are  two 
feet  and  a  half  apart.  When  planted  in  hills,  eight  seeds  are 
allowed  to  a  hill ;  and,  if  the  hills  are  made  three  feet  apart, 
eight  quarts  will  plant  an  acre.  The  yield  varies  from  four 
teen  to  twenty  bushels,  according  to  soil,  season,  and  cultiva 
tion. 

The  Pea-bean,  the  White  Marrow,  and  the  Blue  Pod  are 
the  principal  if  not  the  only  kinds  of  much  commercial 
importance ;  the  names  of  other  varieties  being  rarely,  if 
ever,  mentioned  in  the  regular  reports  of  the  current  prices 
of  the  markets.  If  equally  well  ripened,  and,  in  their  re- 


468  LEGUMINOUS    PLANTS. 

spective  varieties,  equally  pure,  the  Pea-bean  and  the  White 
Marrow  command  about  the  same  prices  ;  the  former,  how 
ever,  being  more  abundant  in  the  market  than  the  latter. 
By  many,  and  perhaps  by  a  majority,  the  Pea-bean  is 
esteemed  the  best  of  all  baking  varieties. 

POTTAWOTTOMIE. 

The  plants  of  this  variety  are  remarkable  for  their  strong, 
vigorous  habit,  and  large,  luxuriant  foliage.  The  flowers  are 
flesh-white ;  the  pods  are  six  inches  long,  green  at  first,  then 
mottled  and  streaked  with  lively  rose-red  on  a  cream-white 
ground  (the  markings  changing  to  purple  at  maturity),  and 
contain  five  (rarely  six)  seeds. 

The  variety  is  comparatively  late.  If  sown  early  in  the 
season,  the  plants  will  flower  in  seven  weeks,  afford  pods  for 
shelling  in  eleven  weeks,  and  ripen  in  a  hundred  days,  from 
the  time  of  planting. 

The  ripe  seeds  are  of  a  light  creamy-pink  color,  streaked  and 
spotted  with  a  red  or  reddish-brown  :  the  soft,  flesh-like  color, 
however,  soon  becomes  duller  and  darker,  and  at  last  gives 
place  to  a  dull,  cinnamon-brown.  They  are  kidney-shaped, 
fully  three-fourths  of  an  inch  long,  and  about  three-eighths 
of  an  inch  broad.  About  a  thousand  will  measure  a  quart, 
and  will  plant  a  row  two  hundred  feet  in  length,  or  a  hun 
dred  and  twenty-five  hills.  On  account  of  the  large  size  and 
spreading  habit  of  the  plants,  five  seeds  will  be  sufficient  for 
a  hill ;  and,  in  the  rows,  they  should  be  dropped  five  or  six 
inches  from  each  other. 

The  young  pods  are  inferior  to  most  varieties  in  crispness, 
and  tenderness  of  texture ;  and  are  comparatively  but  little 
used.  The  seeds  are  remarkably  large,  separate  easily  from 
the  pods,  and,  green  or  ripe,  are  remarkably  farinaceous  and 
well  flavored,  nearly  or  quite  equalling  the  Dwarf  and  Run- 
ing  Horticultural. 


AMERICAN    GARDEN-BEAN.  469 


RED  FLAGEOLET. 

Scarlet  Flageolet. 

A  half-dwarf,  French  Bean,  two  to  three  feet  high  ;  flowers 
pale-purple ;  the  pods  are  six  inches  and  a  half  long,  some 
what  curved,  green  while  young,  pale-yellow  at  maturity,  and 
contain  five  or  six  seeds. 

It  is  one  of  the  latest  of  the  Dwarf  varieties.  If  sown 
early,  the  plants  will  blossom  in  seven  weeks,  and  pods  may 
be  gathered  for  use  in  about  nine  weeks ;  in  thirteen  weeks 
the  pods  will  be  sufficiently  advanced  for  shelling,  and  the 
crop  will  be  ready  for  harvesting  in  a  hundred  and  ten  days. 
It  requires  the  whole  season  for  its  full  perfection ;  but,  for 
its  young  pods  or  for  green  beans,  plantings  may  be  made  to 
the  last  week  in  June. 

The  ripe  beans  are  blood-red  when  first  harvested,  but 
gradually  change  by  age  to  deep-purple  :  they  are  kidney- 
shaped,  nearly  straight,  slightly  flattened,  three-fourths  of  an 
inch  long,  three-eighths  of  an  inch  broad,  and  nearly  the 
same  in  thickness.  Fifteen  hundred  seeds  are  contained  in  a 
quart. 

The  Red  Flageolet  yields  abundantly ;  and  the  young  pods 
are  not  only  of  good  size,  but  remarkably  crisp  and  tender. 
If  plucked  as  they  become  fit  for  use,  the  plants  continue 
to  produce  fresh  pods  for  many  weeks.  The  green  beans  are 
farinaceous,  and  excellent  for  table  use ;  but  are  seldom 
cooked  in  their  ripened  state. 

RED-SPECKLED. 

Plant  branching,  and  of  strong  growth,  —  nearly  a  foot  and 
a  half  high ;  foliage  remarkably  large  ;  flowers  pale-purple ; 
pods  five  inches  and  a  half  long,  nearly  straight,  green  while 
young,  paler  with  occasional  marks  and  spots  of  purple  when 
more  advanced,  yellowish-white  when  ripe,  and  containing 
five  (rarely  six)  seeds. 


470  LEGUMINOUS    PLANTS. 

• 

Season  intermediate.  Plants  from  seeds  sown  after  settled 
warm  weather  will  blossom  in  six  weeks,  and  green  pods  may 
be  plucked  for  use  in  fifty  days.  For  shelling  in  their  green 
state,  pods  may  be  gathered  in  ten  weeks,  and  the  crop  will 
ripen  off  in  ninety  days.  For  its  young  pods,  or  for  green 
beans,  plantings  may  be  made  to  the  last  week  in  June ;  but 
the  crop  will  not  mature,  unless  the  weather  continues  favora 
ble  till  the  1st  of  October. 

The  ripe  seeds  are  variegated  with  deep-red  and  pale-drab, 
the  red  predominating ;  kidney-shaped,  nearly  straight,  three- 
fourths  of  an  inch  long,  and  three-tenths  of  an  inch  deep. 
A  quart  contains  fourteen  hundred  and  fifty  seeds,  and  will 
plant  a  row  of  two  hundred  and  twenty-five  feet,  or  a  hundred 
and  fifty  hills. 

The  variety  is  hardy  and  productive.  It  is  extensively 
cultivated  as  a  garden-bean  in  England  and  France,  and  has 
been  common  to  the  gardens  of  this  country  for  nearly  two 
centuries.  The  young  pods  are  of  medium  quality  ;  but  the 
seeds,  green  or  dry,  are  mealy  and  well  flavored.  On  ac 
count  of  the  parchment-like  character  of  the  pods,  the  seeds 
seldom  suffer  from  the  effects  of  wet  weather. 

REFUGEE. 
Thousand  to  One. 

Plant  sixteen  to  eighteen  inches  high,  and  readily  distin 
guished  from  most  varieties  by  its  small,  smooth,  deep-green, 
and  elongated  leaves ;  flowers  purple ;  pods  five  inches  long, 
nearly  cylindrical,  pale-green  while  young,  greenish-white 
streaked  with  purple  when  sufficiently  advanced  for  shelling, 
yellow  when  ripe,  and  usually  yielding  five  beans. 

The  Refugee  is  not  an  early  sort.  The  plants  blossom  in 
seven  weeks,  produce  young  pods  in  eight  weeks,  and  ripen 
in  eighty-seven  days,  from  the  time  of  sowing.  Plantings 
for  the  ripened  product  may  be  made  till  the  middle  of  June ; 
and  for  the  green  pods,  to  the  middle  of  July. 


AMERICAN    GARDEN-BEAN.  471 

The  ripe  seeds  are  light-drab,  with  numerous  spots  and 
broad  patches  of  bright-purple,  nearly  straight,  cylindrical  at 
the  middle,  tapering  to  the  ends  (which  are  generally  rounded), 
five-eighths  of  an  inch  long,  and  three-tenths  of  an  inch  thick. 
Eighteen  hundred  and  fifty  are  contained  in  a  quart,  and 
will  plant  a  row  two  hundred  and  fifty  feet  in  length,  or  two 
hundred  hills. 

The  variety  is  hardy,  yields  abundantly,  and  the  young 
pods  are  thick,  fleshy,  and  tender  in  texture.  As  a  string- 
bean,  or  for  pickling,  it  is  considered  one  of  the  best  of  all 
varieties,  and  is  recommended  for  general  cultivation.  The 
seeds  are  comparatively  small,  and  are  rarely  used  either  in 
a  green  or  ripened  state. 

KICE.     ViL 

Half-dwarf,  about  two  feet  high  ;  flowers  white  ;  pods  very 
small,  scarcely  more  than  three  inches  in  length,  and  only  two- 
fifths  of  an  inch  in  width,  usually  containing  six  seeds. 

The  variety  requires  a  full  season  for  its  perfection.  Plants 
from  seeds  sown  early  in  spring  will  blossom  in  seven  weeks, 
yield  young  pods  in  ten  weeks,  and  ripen  in  a  hundred  and 
twelve  days. 

The  ripe  seeds  are  very  small,  and  of  a  peculiar  yellowish- 
white,  semi-transparent,  rice-like  color  and  appearance.  They 
are  quite  irregular  in  form,  usually  somewhat  oblong  or  ovoid, 
often  abruptly  shortened  at  the  ends,  three-eighths  of  an  inch 
long,  and  a  fourth  of  an  inch  thick.  Nearly  five  thousand 
are  contained  in  a  quart. 

The  young  pods  are  tender  and  excellent ;  but  the  green 
beans  are  small,  and  rarely  used.  The  ripe  seeds  are  pecu 
liar,  both  in  consistency  and  flavor  :  they  are  quite  brittle 
and  rice-like  ;  and,  when  cooked,  much  relished  by  some,  and 
little  esteemed  by  others. 


47£  LEGUMINOUS    PLANTS. 


ROB-ROY. 

Plant  half-dwarf,  —  early  in  the  season,  producing  slender, 
transient,  barren  runners  two  or  three  feet  in  length ;  flowers 
purplish- white  ;  the  pods  are  five  inches  long,  often  produced 
in  pairs,  yellow  as  they  approach  maturity,  yellowish-white 
when  ripe,  and  contain  five  or  six  seeds. 

It  is  one  of  the  earliest  of  the  Dwarfs.  Spring  plantings 
will  blossom  in  six  weeks,  produce  pods  for  the  table  in 
seven  weeks,  and  ripen  in  eighty-two  days.  If  planted  in 
June,  pods  may  be  plucked  for  use  in  six  weeks,  and  the 
crop  will  be  ready  for  harvesting  in  sixty-eight  days. 

The  ripe  seeds  are  clear,  bright-yellow ;  the  surface  being 
generally  veined,  and  the  eye  surounded  with  an  olive-green 
line.  They  are  of  an  oblong  form,  nearly  straight  on  the 
side  of  the  eye,  rounded  at  the  back,  five-eighths  of  an  inch 
long,  and  three-tenths  of  an  inch  deep.  Fifteen  hundred 
seeds  are  contained  in  a  quart,  and  will  be  sufficient  to  plant 
a  row  of  two  hundred  feet,  or  a  hundred  and  fifty  hills. 

The  Rob-Roy  generally  matures  in  great  perfection  ;  being 
seldom  stained  or  otherwise  injured  by  rain  or  the  dampness 
of  ordinary  seasons.  It  is  also  one  of  the  earliest  of  the 
Dwarf  varieties,  but  desirable  as  a  string-bean  rather  than 
for  its  qualities  as  a  green  shelled-bean,  or  for  cooking  when 
ripe.  If  cultivated  for  its  pods  only,  plantings  may  be  made 
until  the  first  of  August. 


ROUND  YELLOW  Six- WEEKS. 

Round  Yellow.    Dwarf  Yellow. 

Fourteen  to  sixteen  inches  high  ;  flowers  pale-purple  ;  pods 
about  five  inches  long,  half  an  inch  broad,  pale  yellowish-green 
as  they  approach  maturity,  and,  when  fully  ripe,  remarka 
bly  slender,  and  more  curved  than  in  their  green  state,  — 
they  contain  five  or  six  beans. 


AMERICAN    GARDEN-BEAN.  473 

The  variety  is  early;  blossoming  in  six  weeks,  producing 
young  pods  in  seven  weeks,  and  ripening  in  ninety  days,  from 
the  time  of  planting.  When  planted  in  June,  pods  may  be 
plucked  for  use  in  seven  weeks,  and  the  crop  will  be  ready 
for  harvesting  in  eighty  days.  For  its  green  pods,  plantings 
may  be  made  to  the  last  of  July. 

The  ripe  seeds  are  orange-yellow,  with  a  narrow,  reddish- 
brown  belt,  or  line,  encircling  the  eye  ;  oblong  or  ovoid,  half 
an  inch  long,  and  three-tenths  of  an  inch  thick.  A  quart 
contains  two  thousand  seeds,  and  will  plant  a  row  two  hundred 
and  twenty-five  feet  in  length,  or  two  hundred  and  twenty- 
five  hills. 

As  an  early  string-bean,  the  variety  is  worthy  of  cultiva 
tion,  but  is  little  used,  and  is  really  of  little  value,  as  a 
shelled-bean,  green  or  ripe.  It  has  been  common  to  the 
gardens  of  this  country  for  more  than  a  century ;  and,  dur 
ing  this  period,  no  apparent  change  has  taken  place  in  the 
character  of  the  plant,  or  in  the  size,  form,  or  color  of  the 
seed. 

SOLITAIRE. 

A  French  variety.  The  ripe  seeds  are  similar  to  those  of 
the  Eefugee ;  but  the  plants  are  quite  distinct  in  foliage  and 
general  habit.  Its  height  is  about  eighteen  inches ;  the 
flowers  are  purple ;  the  pods  are  six  inches  long,  slender, 
nearly  cylindrical,  green  at  first,  paler  and  streaked  with  pur 
ple  when  more  advanced,  and  contain  six  seeds. 

It  is  not  early.  Spring  plantings  will  blossom  in  sixty 
days,  produce  pods  for  the  table  in  seventy  days,  and  ripen 
in  about  fifteen  weeks.  It  may  be  planted  for  its  green  pods 
until  the  first  of  July. 

The  beans,  when  ripe,  are  variegated  with  light-drab  and 
deep-purple,  the  purple  prevailing.  They  are  often  straight, 
sometimes  curved,  nearly  cylindrical  at  the  eye,  usually  round 
ed,  but  sometimes  shortened,  at  the  ends,  three-fourths  of  an 

60 


474  LEGUMINOUS    PLANTS. 

inch  long,  and  a  fourth  of  an  inch  thick  :  two  thousand  mea 
sure  a  quart. 

On  account  of  the  size  and  branching  character  of  the 
plants,  more  space  must  be  allowed  in  cultivation  than  is 
usually  given  to  Common  Dwarf  varieties.  If,  planted  in 
rows,  they  should  be  at  least  eighteen  inches  apart,  and 
the  plants  eight  or  ten  inches  from  each  other  in  the  rows  ; 
and,  if  planted  in  hills,  they  should  be  thinned  to  four  or 
five  plants,  and  the  hills  should  not  be  less  than  three  feet 
apart. 

It  is  not  much  esteemed  as  a  shelled-bean,  either  green  or 
ripe.  As  a  string-bean,  it  is  one  of  the  best.  Its  pods  are 
long,  cylindrical,  remarkably  slender,  succulent,  and  tender. 
It  is  also  a  very  prolific  variety,  and  the  pods  remain  for  an 
unusual  period  without  becoming  tough  or  too  hard  for  the 
table.  Recommended  for  cultivation. 


Swiss  CRIMSON. 
Scarlet  Swiss.  Vil. 

Plant  vigorous,  often  producing  running  shoots ;  flowers 
pale-purple ;  pods  nearly  straight,  six  inches  long,  pale-green 
while  young,  yellow  streaked  with  brilliant  rose-red  as  they 
approach  maturity,  and  containing  five  (rarely  six)  seeds. 

It  is  comparatively  a  late  variety.  If  planted  as  early  as 
the  weather  will  permit,  the  plants  will  blossom  in  seven 
weeks,  the  young  pods  will  be  ready  for  use  in  nine  weeks,  and 
the  crop  will  be  ready  for  harvesting  in  a  hundred  and  five 
days.  Planted  and  grown  in  summer  weather,  it  will  pro 
duce  young  pods  in  sixty  days,  and  ripen  in  thirteen  weeks. 
Plantings  for  the  green  seeds  may  be  made  to  the  first  of 
July. 

The  ripe  seeds  are  clear  bright-pink,  striped  and  spotted 
with  deep  purplish-red  :  the  pink  changes  gradually  to  dull, 
dark-red,  and  the  variegations  to  dark-brown.  They  are  kid- 


AMERICAN    GARDEN-BEAN.  475 

ney-shaped,  comparatively  straight,  somewhat  flattened,  three- 
fourths  of  an  inch  long,  and  three-eighths  of  an  inch  broad. 
Thirteen  hundred  seeds  are  contained  in  a  quart,  and  will 
plant  a  row  two  hundred  feet  in  length,  or  a  hundred  and 
fifty  hills. 

It  is  hardy  and  productive,  and,  as  a  shelled-bean,  of  ex 
cellent  quality,  either  in  its  green  or  ripened  state.  As  a 
variety  for  stringing,  it  is  not  above  medium  quality. 

TURTLE-SOUP. 
Tampico. 

Plant  vigorous,  producing  numerous  slender,  barren  run 
ners  two  feet  or  more  in  length ;  flowers  rich  deep-purple ; 
pods  five  inches  long,  green  and  sickle-shaped  while  young, 
pale  greenish- white  stained  with  purple  when  more  advanced, 
yellow  clouded  with  purple  when  ripe,  and  containing  five 
or  six  seeds. 

The  variety  is  quite  late,  and  requires  most  of  the  season 
for  its  full  perfection.  Plants  from  early  sowings  will  blossom 
in  eight  weeks,  the  young  pods  will  be  sufficiently  grown  for 
use  in  ten  weeks,  and  the  crop  will  ripen  in  a  hundred  and 
eight  days.  As  the  young  pods  are  tender  and  of  excellent 
quality,  and  are  also  produced  in  great  abundance,  a  planting 
for  these  may  be  made  as  late  as  the  last  week  in  June,  which 
will  supply  the  table  from  the  last  of  August  till  the  plants 
are  destroyed  by  frost. 

The  ripe  seeds  are  small,  glossy-black,  somewhat  oblong, 
and  much  flattened :  thirty-six  hundred  are  contained  in  a 
quart,  and  will  plant  four  hundred  feet  of  drill,  or  three  hun 
dred  and  fifty  hills. 

It  is  very  productive,  and  deserving  of  cultivation  for  its 
young  and  tender  pods ;  but  is  of  little  or  no  value  for  shell 
ing  while  green.  The  ripened  seeds  are  used,  as  the  name 
implies,  in  the  preparation  of  a  soup,  which,  as  respects  color 


476  LEGUMINOUS    PLANTS. 

and  flavor,  bears  some  resemblance  to  that  made  from  the 
green  turtle. 

VICTORIA. 

This  is  one  of  the  earliest  of  the  Dwarf  varieties.  Early 
plantings  will  blossom  in  six  weeks,  yield  pods  for  the  table 
in  seven  weeks,  produce  pods  of  suitable  size  for  shelling  in 
about  ten  weeks,  and  ripen  in  eighty-four  days.  When 
planted  after  the  season  has  somewhat  advanced,  • —  the 
young  plants  thus  receiving  the  benefit  of  summer  tempera 
ture,  —  pods  may  be  gathered  for  the  table  in  about  six 
weeks,  and  the  crop  will  ripen  in  sixty-three  days. 

Stalk  fourteen  to  sixteen  inches  high,  with  comparatively 
few  branches ;  flowers  purple ;  pods  four  and  a  half  to  five 
inches  long,  streaked  and  spotted  with  purple,  tough  and 
parchment-like  when  ripe,  and  containing  five  or  six  seeds. 

The  ripe  seeds  are  flesh-colored,  striped  and  spotted  with 
purple  (the  ground  changing  by  age  to  dull  reddish-brown, 
and  the  spots  and  markings  to  chocolate-brown),  oblong,  some 
what  flattened,  shortened  or  rounded  at  the  ends,  five-eighths 
of  an  inch  long,  and  three-tenths  of  an  inch  thick :  fourteen 
hundred  are  contained  in  a  quart. 

The  variety  is  remarkably  early;  and,  on  this  account,  is 
worthy  of  cultivation.  For  table  use,  the  young  pods  and 
the  seeds,  green  or  dry,  are  inferior  to  many  other  sorts. 

WHITE'S  EARLY. 

A  remarkably  hardy  and  vigorous  variety,  eighteen  to 
twenty  inches  high.  Flowers  white,  tinged  with  purple  ;  pods 
five  inches  and  a  half  long,  curved  or  sickle-shaped,  green  at 
first,  yellowish-white  striped  with  purple  when  fully  ripe,  and 
containing  five  seeds. 

Early  plantings  will  blossom  in  about  six  weeks,  young 
pods  may  be  plucked  for  use  in  seven  weeks,  and  the  crop 


AMERICAN    GARDEN-BEAN.  477 

will  ripen  in  eighty- two  days.  If  planted  as  late  in  the  sea 
son  as  the  first  week  in  July,  the  variety  will  generally  ripen 
perfectly ;  and,  when  cultivated  for  its  green  pods,  plantings 
may  be  made  at  any  time  during  the  month. 

The  ripe  seeds  are  either  drab  or  light-slate,  —  both  colors 
being  common,  —  marked  and  spotted  with  light-drab.  In 
some  specimens,  drab  is  the  prevailing  color.  They  are  kid 
ney-shaped,  irregularly  compressed  or  flattened,  nearly  three- 
fourths  of  an  inch  long,  and  three-eighths  of  an  inch  deep. 
A  quart  contains  about  sixteen  hundred  seeds,  and  is  sufficient 
for  planting  a  row  two  hundred  and  fifty  feet  in  length,  or  two 
hundred  hills. 

This  variety,  as  an  early  string-bean,  is  decidedly  one  of 
the  best,  and  is  also  one  of  the  hardiest  and  most  prolific. 
The  pods  should  be  plucked  when  comparatively  young ;  and, 
if  often  gathered,  the  plants  will  continue  a  long  time  in  bear 
ing.  As  a  shelled-bean,  either  in  its  green  or  ripened  state, 
it  is  only  of  medium  quality. 

The  long  peduncles,  or  stems,  that  support  its  spikes  of 
flowers,  its  stocky  habit,  and  fine,  deep-green,  luxurious  foli 
age,  distinguish  the  variety  from  all  others. 

WHITE  FLAGEOLET. 

From  sixteen  to  eighteen  inches  high,  of  strong  and 
branching  habit.  Flowers  white  ;  pods  five  inches  and  a  half 
long,  sickle-shaped,  green  while  young,  yellowish-white  at 
maturity,  and  containing  six  (rarely  seven)  seeds. 

It  is  a  half-early  variety ;  blossoming  in  six  weeks,  yielding 
pods  for  the  table  in  seven  weeks,  pods  for  shelling  in  eleven 
weeks,  and  ripening  in  ninety  days,  from  the  time  of  plant 
ing.  Later  plantings  will  ripen  in  a  shorter  period,  or  in 
about  eighty  days ;  and,  if  cultivated  as  a  string-bean,  seed 
sown  as  late  in  the  season  as  the  last  week  of  July  will  sup 
ply  the  table  from  the  middle  of  September  with  an  abun 
dance  of  well-flavored  and  tender  pods. 


478  LEGUMINOUS    PLANTS. 

The  ripe  bean  is  white,  kidney-shaped,  flattened,  three- 
fourths  of  an  inch  long,  and  three-tenths  of  an  inch  broad : 
about  twenty-two  hundred  are  contained  in  a  quart,  and  will 
plant  a  drill,  or  row,  of  two  hundred  and  seventy-five  feet,  or 
nearly  three  hundred  hills. 

The  White  Flageolet  is  very  productive,  and  is  recommend 
ed  for  cultivation  :  the  young  pods  are  crisp  and  tender,  and 
the  seeds,  green  or  ripe,  are  farinaceous,  and  remarkable  for 
delicacy  of  flavor. 

WHITE  KIDNEY. 
Kidney.     Large  White  Kidney.     Royal  Dwarf. 

The  plants  of  this  variety  are  from  sixteen  to  eighteen 
inches  high,  and  readily  distinguishable,  from  their  large  and 
broad  leaves,  and  strong,  branching  habit  of  growth  ;  the 
flowers  are  white ;  the  pods  are  somewhat  irregular  in  form, 
six  inches  long,  green  at  first,  yellow  when  ripe,  and  contain 
five  (rarely  six)  beans. 

The  White  Kidney-bean  is  not  early :  it  blossoms  in  seven 
weeks,  produces  young  pods  in  nine  weeks,  pods  for  shelling 
in  eleven  weeks,  and  ripens  in  a  hundred  and  ten  flays,  from 
the  time  of  planting. 

The  ripe  seeds  are  white,  more  or  less  veined,  pale-yellow 
about  the  hilum,  kidney-shaped,  nearly  straight,  slightly  flat 
tened,  fully  three-fourths  of  an  inch  long,  and  about  three- 
eighths  of  an  inch  thick  :  from  twelve  to  thirteen  hundred 
are  contained  in  a  quart ;  and  this  quantity  of  seeds  will  plant 
a  hundred  and  seventy-five  feet  of  drill,  or  a  hundred  and 
forty  hills. 

As  a  string-bean,  the  variety  has  little  merit;  but  as  a 
shelled-bean,  green  or  ripe,  it  is  decidedly  one  of  the  best  of 
the  Dwarfs,  and  well  deserving  of  cultivation.  The  seeds 
are  of  large  size,  pure  white,  separate  readily  from  the  pods, 
and  are  tender  and  delicate. 


AMERICAN  GARDEN-BEAN.  479 

WHITE  MARROW. 
White  Marrowfat.     Dwarf  White  Cranberry.     White  Egg. 

Plants  vigorous,  much  branched,  and  inclined  to  produce 
running  shoots ;  flowers  white  ;  pods  five  inches  long,  nearly 
three-fourths  of  an  inch  broad,  pale-green  at  first,  then 
changing  to  clear  yellow,  afterwards  becoming  pure  waxen- 
white,  cream-yellow  when  ripe,  and  containing  five  seeds. 

When  planted  at  the  commencement  of  favorable  weather, 
the  variety  will  blossom  in  seven  weeks,  yield  pods  for  the 
table  in  eight  weeks,  and  ripen  in  a  hundred  and  five  days. 
When  grown  for  the  ripened  product,  the  planting  should  not 
be  delayed  beyond  the  20th  of  June.  Planted  at  this  season, 
or  the  last  week  in  June,  the  crop  will  blossom  the  first  week 
in  August ;  and,  about  the  middle  of  the  month,  pods  may  be 
gathered  for  the  table.  By  the  second  week  in  September, 
the  pods  will  be  of  sufficient  size  for  shelling ;  and,  if  the 
season  be  ordinarily  favorable,  the  crop  will  ripen  the  last  of 
the  month.  It  must  not,  however,  be  regarded  as  an  early 
variety ;  and,  when  practicable,  should  be  planted  before  the 
10th  of  June. 

The  ripe  seeds  are  clear  white,  ovoid  or  egg-shaped,  nine- 
sixteenths  of  an  inch  long,  and  three-eighths  of  an  inch 
thick.  In  size,  form,  or  color,  they  are  scarcely  distinguish 
able  from  those  of  the  White  Running  Cranberry.  If  well 
grown,  twelve  hundred  seeds  will  measure  a  quart. 

As  a  string-bean,  the  White  Marrow  is  of  average  quality : 
but,  for  shelling  in  the  green  state,  it  is  surpassed  by  few,  if 
any,  of  the  garden  varieties  ;  and  deserves  more  general  culti 
vation.  When  ripe,  it  is  remarkably  farinaceous,  of  a  deli 
cate  fleshy-white  when  properly  cooked,  and  by  many  preferred 
to  the  Pea-bean. 

In  almost  every  section  of  the  United  States,  as  well  as  in 
the  Canadas,  it  is  largely  cultivated  for  market ;  and  is  next 
in  importance  to  the  last  named  for  commercial  purposes. 


480  LEGUMINOUS    PLANTS. 

In  field-culture,  it  is  planted  in  drills  two  feet  apart ;  the 
seeds  being  dropped  in  groups,  three  or  four  together,  a  foot 
apart  in  the  drills.  Some  plant  in  hills  two  and  a  half  or 
three  feet  apart  by  eighteen  inches  in  the  opposite  direction, 
seeding  at  the  rate  of  forty-four  quarts  to  the  acre  ;  and 
others  plant  in  drills  eighteen  inches  apart,  dropping  the  seeds 
singly,  six  or  eight  inches  from  each  other  in  the  drills. 

The  yield  varies  from  twenty  to  thirty  bushels  to  the  acre, 
though  crops  are  recorded  of  nearly  forty  bushels. 

YELLOW-EYED  CHINA. 

Plant  sixteen  to  eighteen  inches  high,  more  branched  and 
of  stronger  habit  than  the  Black  or  Red  Eyed ;  flowers  white  ; 
pods  six  inches  long,  nearly  straight,  pale-green  while  young, 
cream-white  at  maturity,  and  containing  five  or  six  seeds. 

It  is  an  early  variety.  When  sown  in  May,  or  at  the  be 
ginning  of  settled  weather,  the  plants  will  blossom  in  six 
weeks,  afford  string-beans  in  seven  weeks,  pods  for  shelling 
in  ten  or  eleven  weeks,  and  ripen  in  ninety  days,  from  the 
time  of  planting.  From  sowings  made  later  in  the  season 
(the  plants  thereby  receiving  more  directly  the  influence  of 
summer  weather),  pods  may  be  plucked  for  the  table  in  about 
six  weeks,  and  ripened  beans  in  seventy-five  days.  Plantings 
for  supplying  the  table  with  string-beans  may  be  made  until 
the  last  week  in  July. 

The  ripe  beans  are  white,  spotted  and  marked  about  the 
eye  with  rusty-yellow,  oblong,  inclining  to  kidney-shape,  more 
flattened  than  those  of  the  Red  or  Black  Eyed,  five-eighths  of 
an  inch  long,  and  three-eighths  of  an  inch  in  breadth  :  fifteen 
hundred  and  fifty  are  contained  in  a  quart,  and  will  plant 
two  hundred  feet  of  drill,  or  a  hundred  and  fifty  hills.  The 
plants  are  large  and  spreading,  and  most  productive  when  not 
grown  too  closely  together. 

The  Yellow-eyed  China  is  one  of  the  most  healthy,  vigorous, 


AMERICAN    GARDEN-BEAN.  481 

and  prolific  of  the  Dwarf  varieties  ;  of  good  quality  as  a 
string-bean ;  and,  in  its  ripened  state,  excellent  for  baking,  or 
in  whatever  manner  it  may  be  cooked.  It  also  ripens  its 
seeds  in  great  perfection ;  the  crop  being  rarely  affected  by 
wet  weather,  or  injured  by  blight  or  mildew. 


POLE   OR  RUNNING   BEANS. 

As  a  class,  these  are  less  hardy  than  the  Dwarfs,  and  are 
not  usually  planted  so  early  in  the  season.  The  common 
practice  is  to  plant  in  hills  three  feet  or  three  and  a  half 
apart ;  though  the  lower-growing  sorts  are  sometimes  planted 
in  drills  fourteen  or  fifteen  inches  apart,  and  bushed  in  the 
manner  of  the  taller  descriptions  of  pease. 

If  planted  in  hills,  they  should  be  slightly  raised,  and  the 
stake,  or  pole,  set  before  the  planting  of  the  seeds.  The  ma 
turity  of  some  of  the  later  sorts  will  be  somewhat  facilitated 
by  cutting  or  nipping  off  the  leading  runners  when  they  have 
attained  a  height  of  four  or  five  feet. 


CASE-KNIFE. 

This  variety,  common  to  almost  every  garden,  is  readily 
distinguished  by  its  strong  and  tall  habit  of  growth,  and  its 
broad,  deep-green,  blistered  leaves.  The  flowers  are  white. 
The  pods  are  remarkably  large  ;  often  measuring  nine  or  ten 
inches  in  length,  and  nearly  an  inch  in  width.  They  are  of  a 
green  color  till  near  maturity,  when  they  change  to  yellowish- 
green,  and,  when  fully  ripe,  to  cream-white.  A  well-formed 
pod  contains  eight  or  nine  seeds. 

Early  plantings  will  blossom  in  seven  or  eight  weeks,  yield 
pods  for  stringing  in  about  ten  weeks,  green  beans  in  twelve 
or  thirteen  weeks,  and  ripen  in  a  hundred  and  five  days. 
Later  plantings,  with  the  exclusive  advantage  of  summer 

61 


482  LEGUMINOUS    PLANTS. 

weather,  will  supply  string-beans  in  seven  weeks,  pods  for 
shelling  in  eight  or  nine  weeks,  and  ripen  in  ninety-six  days. 
Plantings  for  the  green  beans  may  be  made  till  nearly  the  mid 
dle  of  July;  and,  for  the  young  pods,  to  the  25th  of  the 
month. 

The  ripe  seeds  are  clear  white,  kidney-shaped,  irregularly 
flattened  or  compressed,  often  diagonally  shortened  at  one  or 
both  of  the  ends,  three-fourths  of  an  inch  long,  and  three- 
eighths  of  an  inch  deep.  A  quart  contains  about  fifteen 
hundred  seeds,  and  will  plant  a  hundred  and  seventy-five 
hills. 

It  is  one  of  the  most  prolific  of  the  running  varieties.  As  a 
shelled-bean,  it  is  of  excellent  quality  in  its  green  state ;  and, 
when  ripe,  farinaceous,  and  well  flavored  in  whatever  form 
prepared.  The  large  pods,  if  plucked  early,  are  succulent 
and  tender,  but  coarser  in  texture  than  those  of  many  other 
sorts,  and  not  so  well  flavored. 

The  Case-knife,  in  its  habit  and  general  appearance,  much 
resembles  the  Sabre,  or  Cimeter,  of  the  French  ;  and  perhaps 
is  but  a  sub-variety.  Plants,  however,  from  imported  Sabre- 
beans,  were  shorter,  not  so  stocky,  a  little  earlier,  and  the 
pods,  generally,  less  perfectly  formed. 

CORN-BEAN. 

Stem  six  feet  and  upwards  in  height ;  flowers  bright-lilac ; 
the  pods  are  five  inches  and  a  half  long,  green  while  young, 
cream-white  at  maturity,  and  contain  six  or  seven  seeds. 

The  variety  is  late,  but  remarkable  for  hardiness  and  pro 
ductiveness.  The  shelled-beans,  green  or  ripe,  are  little 
used ;  the  young  pods  are  crisp,  succulent,  and  excellent  for 
the  table  ;  and  the  variety  deserves  more  general  cultivation. 
If  plucked  as  fast  as  they  become  of  suitable  size,  the  plants 
will  continue  to  produce  them  in  abundance  for  six  or  eight 
weeks. 


AMERICAN    GARDEN-BEAN.  483 

The  ripe  seeds  are  chocolate-brown,  somewhat  quadrangu 
lar,  flattened,  half  an  inch  long,  and  three-eighths  of  an  inch 
broad.  In  size  and  form,  they  somewhat  resemble  grains  of 
Indian  corn  :  whence  the  name.  Twelve  hundred  and  fifty 
seeds  are  contained  in  a  quart,  and  will  plant  a  hundred  and 
twenty-five  hills. 

HORTICULTURAL. 

Marbled  Prague.   ViL     London  Horticultural. 

Stem  six  feet  or  more  in  height ;  flowers  purple  ;  the  pods 
are  from  five  to  six  inches  long,  nearly  three-fourths  of  an 
inch  broad,  pale-green  while  young,  greenish-white  streaked 
and  blotched  with  brilliant  rose-red  when  more  advanced, 
much  contorted,  hard,  parchment-like  and  very  tenacious  of 
their  contents  when  ripe,  and  enclose  five  or  six  seeds. 

When  planted  at  the  commencement  of  the  season,  the 
variety  will  blossom  in  about  seven  weeks,  produce  pods  for 
stringing  in  nine  weeks,  green  beans  in  twelve  weeks,  and 
ripen  in  a  hundred  days.  Plantings  made  during  the  last 
week  in  June  will  mature  their  crop,  if  the  season  be  fa 
vorable.  For  the  green  beans,  plantings  may  be  made  until 
the  last  of  June  ;  and,  for  the  young  pods,  until  the  first  of 
July. 

The  ripe  beans  are  flesh-white,  streaked  and  spotted  with 
bright-pink,  or  red,  with  a  russet-yellow  line  encircling  the 
eye.  They  are  egg-shaped,  rather  more  than  half  an  inch  in 
length,  and  four-tenths  of  an  inch  in  width  and  depth. 
From  the  time  of  ripening,  the  soft,  flesh-like  tint  gradually 
loses  its  freshness,  and  finally  becomes  cinnamon-brown ;  the 
variegations  growing  relatively  duller  and  darker.  A  quart 
contains  about  eleven  hundred  seeds,  and  will  plant  a  hundred 
and  twenty-five  hills. 

The  Horticultural  Bean  was  introduced  into  this  country 
from  England  about  the  year  18&5.  It  has  now  become  very 


484  LEGUMINOUS    PLANTS. 

generally  disseminated,  and  is  one  of  the  most  popular  of  the 
running  sorts.  As  a  string-bean,  it  is  of  good  quality  ;  shelled 
in  its  green  state,  remarkably  farinaceous  and  well  flavored ; 
and,  when  ripe,  one  of  the  best  for  baking  or  stewing.  It  is 
hardy  and  productive,  but  is  liable  to  deteriorate  when  raised 
many  years  in  succession  from  seed  saved  in  the  vegetable 
garden  from  the  scattered  pods  accidentally  left  to  ripen  on 
the  poles.  To  raise  good  seed,  leave  each  year  a  few  hills 
unplucked ;  allowing  the  entire  product  to  ripen. 

INDIAN  CHIEF. 

Wax-bean.     Butter-bean.     Algerian.     D'Alger,  of  the  French. 

Stem  six  or  seven  feet  high,  with  large,  broad  foliage 
and  purple  flowers  ;  the  pods  are  five  inches  long,  nearly  as 
thick  as  broad,  sickle-shaped,  green  at  first,  but  soon  change 
to  a  fine,  waxen,  semi-transparent  cream  -  white,  —  the  line 
marking  the  divisions  being  orange-yellow.  At  this  stage 
of  growth,  the  color  indicates  approaching  maturity  ;  but  the 
pods  will  be  found  crisp  and  succulent^  and  are  in  their  great 
est  perfection  for  the  table.  When  ripe,  they  are  nearly 
white,  much  shrivelled,  and  contain  six  or  seven  seeds. 

"When  cultivated  for  the  ripened  product,  the  seed  should 
be  planted  as  early  in  the  season  as  the  weather  will  permit. 
The  plants  will  then  blossom  in  eight  or  nine  weeks,  afford 
young  pods  in  about  eleven  weeks,  pods  for  shelling  in  thir 
teen  or  fourteen  weeks,  and  ripen  in  a  hundred  and  twenty- 
four  days.  Plantings  for  green  pods  may  be  made  until  the 
first  of  July. 

At  the  time  of  harvesting,  the  seeds  are  deep  indigo-blue, 
the  hilum  being  white.  They  are  oblong,  often  shortened 
abruptly  at  the  ends,  half  an  inch  long,  nearly  the  same  in 
depth,  and  three-tenths  of  an  inch  thick.  Fourteen  hundred 
seeds  measure  a  quart,  and  will  plant  a  hundred  and  seventy  - 
five  hills. 


AMERICAN    GARDEN-BEAN.  485 

Its  fine,  tender,  succulent,  and  richly  colored  pods  are  its 
chief  recommendation;  and  for  these  it  is  well  worthy  of  cul 
tivation.  They  are  produced  in  profuse  abundance,  and  con 
tinue  fit  for  use  longer  than  those  of  most  varieties.  In  moist 
seasons,  the  pods  remain  crisp  and  tender  till  the  seeds  have 
grown  sufficiently  to  be  used  in  the  green  state.  The  ripe 
seeds  are  little  used. 


MOTTLED  CRANBERRY. 

A  comparatively  strong-growing,  but  not  tall  variety.  The 
flowers  are  white ;  the  pods  are  short  and  broad,  four  inches 
and  a  half  long,  three-fourths  of  an  inch  wide,  yellow  at  ma 
turity,  and  contain  four  or  five  seeds. 

If  planted  early,  the  variety  will  blossom  in  seven  weeks, 
yield  pods  for  the  table  in  eight  or  nine  weeks,  green  beans 
in  eleven  weeks,  and  ripen  in  a  hundred  days.  When  planted 
after  settled  warm  weather,  it  will  ripen  in  ninety  days. 

The  ripe  seeds  are  white,  the  eye  surrounded  with  a  broad 
patch  of  purple,  which  is  also  extended  over  one  of  the 
ends  :  they  are  of  a  rounded-oval  form,  half  an  inch  long, 
and  three-eighths  of  an  inch  in  width  and  thickness.  A 
quart  contains  fourteen  hundred  and  fifty  seeds,  and  will 
plant  a  hundred  and  fifty  hills.  As  the  plants  are  of  dwarf 
ish  character,  the  seeds  are  sometimes  sown  in  drills ;  a  quart 
being  required  for  two  hundred  feet. 

The  Mottled  Cranberry  is  moderately  productive,  and  the 
young  pods  are  tender  and  well  flavored :  the  seeds,  while 
green,  are  farinaceous,  and,  though  of  good  quality  when  ripe, 
are  but  little  used. 


MOTTLED  PROLIFIC. 

Plant  branching,  healthy,  and  vigorous,  six  feet  or  more  in 
height ;  flowers  purple ;  the  pods  are  four  inches  and  a  half 


486  LEGUMINOUS    PLANTS. 

long,  usually  produced  in  pairs,  green  at  first,  washed  with 
purple  when  more  advanced,  light-brown  at  maturity,  and 
contain  six  seeds. 

It  is  a  late  variety.  Plantings  made  during  the  first  of  the 
season  will  not  produce  pods  for  use  until  the  last  of  July,  or 
beginning  of  August ;  but,  if  these  are  plucked  as  they  be 
come  of  suitable  size,  the  plants  will  continue  in  bearing  until 
destroyed  by  frost. 

The  ripe  beans  are  drab,  thickly  and  minutely  spotted  with 
black,  and  also  distinctly  marked  with  regular  lines  of  the 
same  color.  They  are  of  an  oblong  form,  flattened,  often 
squarely  or  diagonally  shortened  at  the  ends,  nearly  half  an 
inch  in  length,  and  three-tenths  of  an  inch  in  width.  A 
quart  contains  thirty-one  hundred  seeds,  and  will  plant  about 
three  hundred  hills. 

As  a  shelled-bean,  in  its  green  or  ripened  state,  the  variety 
has  little  merit.  Its  recommendations  are  its  fine,  tender 
pods,  its  remarkable  productiveness,  and  its  uniformly  healthy 
habit. 

PREDHOMME.      Vil. 

Introduced  from  France.  Plant  four  or  five  feet  high,  with 
broad,  deep-green,  blistered  foliage  and  white  flowers ;  the 
pods  are  nearly  cylindrical,  three  inches  long,  green  while 
young,  cream- white  when  ripe,  and  contain  from  six  to  eight 
seeds,  set  very  closely  together. 

The  ripe  beans  are  dull-white,  veined,  oblong,  often  short 
ened  at  the  ends,  a  third  ot  an  inch  long,  and  nearly  a  fourth 
of  an  inch  in  width  and  thickness.  A  quart  contains  about 
thirty-five  hundred  seeds,  and  will  plant  three  hundred  and 
fifty  hills. 

Early  plantings  will  blossom  in  eight  weeks,  afford  pods 
for  the  table  in  about  ten  weeks,  and  ripen  in  a  hundred  and 
eight  days.  It  may  be  planted  for  its  green  pods  to  the  first 
of  July. 


AMERICAN    GARDEN-BEAN.  487 

It  is  of  little  value  as  a  shelled-bean  in  its  green  state. 
When  ripe,  it  is  of  good  quality,  and,  as  a  string-bean,  one 
of  the  best ;  the  pods  being  very  brittle,  succulent,  and  fine 
flavored.  They  remain  long  upon  the  plants  without  becom 
ing  tough  and  hard ;  and  are  tender,  and  good  for  use,  until 
almost  ripe.  On  account  of  their  thin  and  delicate  character, 
the  seeds,  in  unfavorable  seasons,  are  often  stained  and  other 
wise  injured  by  dampness  at  the  time  of  ripening. 

PRINCESS.      Vil. 

A  French  variety.  Plant  six  feet  or  more  in  height,  with 
lively-green  foliage  and  white  flowers  ;  the  pods  are  five 
inches  long,  pale-green  while  young,  yellow  at  maturity,  and 
contain  six  or  seven,  and  sometimes  eight,  seeds. 

The  ripe  bean  is  white,  egg-shaped,  two-fifths  of  an  inch 
long,  and  a  fourth  of  an  inch  thick :  nearly  three  thousand 
are  contained  in  a  quart,  and  will  plant  three  hundred  and 
fifty  hills. 

The  variety  somewhat  resembles  the  Predhomme ;  but  the 
seeds  are  larger  and  brighter,  the  pods  are  longer,  the  seeds 
are  less  close  in  the  pods,  and  it  is  some  days  earlier.  It 
ripens  in  about  three  months  from  the  time  of  planting.  A 
good  sort  for  stringing,  and  of  excellent  quality  when  ripe. 

KED  CRANBERRY. 

This  is  one  of  the  oldest  and  most  familiar  of  garden-beans, 
and  has  probably  been  longer  and  more  generally  cultivated 
in  this  country  than  any  other  variety. 

The  plants  are  five  or  six  feet  high,  of  medium  strength 
and  vigor  ;  flowers  pale-lilac.  The  pods  are  quite  irregular  in 
form ;  often  reversely  curved,  or  sickle-shaped ;  four  inches 
and  a  half  long ;  yellowish-green  while  young ;  clear- white 
when  suitable  for  shelling ;  yellowish-white,  shrivelled,  and 
contorted,  when  ripe ;  and  contain  five  or  six  seeds. 


488  LEGUMINOUS    PLANTS. 

Its  season  is  intermediate.  If  planted  early,  the  variety 
will  blossom  in  seven  weeks,  yield  young  pods  in  nine  weeks, 
green  beans  in  eleven  weeks,  and  ripen  in  ninety-five  days. 
In  favorable  seasons,  the  crop  will  ripen  if  the  seeds  are 
planted  the  last  of  June ;  but,  for  the  young  pods  or  for 
green  beans,  plantings  may  be  made  to  near  the  middle  of 
July. 

Seeds  clear,  deep-purple,  the  hilum  white,  round-ovoid, 
slightly  compressed,  half  an  inch  long,  and  about  three-eighths 
of  an  inch  in  depth  and  thickness.  Fourteen  hundred  and 
fifty  seeds  are  contained  in  a  quart,  and  will  plant  a  hundred 
and  fifty  hills. 

It  is  a  hardy  and  productive  variety,  principally  grown  as 
a  string-bean.  The  pods  are  succulent  and  tender;  and 
these  qualities  are  retained  to  a  ?ery  advanced  stage  of 
growth,  or  until  quite  of  suitable  size  for  shelling.  The  dark 
color  of  the  bean,  which  is  to  some  extent  imparted  to  the 
pods  in  the  process  of  cooking,  is  by  some  considered  an 
objection  ;  and  the  White  Cranberry,  though  perhaps  less  pro 
lific,  is  preferred.  As  a  shelled-bean,  it  is  of  good  quality  in 
its  green  state ;  but,  in  its  ripened  state,  little  used,  though 
dry  and  farinaceous. 

KED  ORLEANS. 

Scarlet  Orleans. 

Five  to  six  feet  high ;  flowers  white ;  the  pods  are  sickle- 
shaped,  five  inches  long,  green  when  young,  often  tinged  with 
red  when  more  advanced,  yellow  at  full  maturity,  and  contain 
five  or  six  seeds,  packed  closely  together. 

It  is  one  of  the  earliest  of  the  running  varieties.  Spring 
plantings  will  blossom  in  about  seven  weeks,  afford  pods  for 
the  table  in  eight  weeks,  green  beans  in  eleven  weeks,  and 
ripen  in  eighty-five-  days.  Planted  later  in  the  season,  pods 
sufficiently  large  for  stringing  may  be  gathered  in  six  weeks, 


AMERICAN    GARDEN-BEAN.  489 

and  the  crop  will  begin  to  ripen  in  about  seventy  days.  As 
a  string-bean,  the  variety  may  be  planted  until  the  first  of 
August. 

At  the  time  of  harvesting,  the  ripe  seeds  are  of  a  bright 
blood-red  color,  but  change  rapidly  by  age  to  brownish-red. 
They  are  of  an  oblong  form,  often  squarely  or  diagonally 
shortened  at  the  ends  by  contact  with  each  other  in  the  pods, 
half  an  inch  long,  and  three-tenths  of  an  inch  broad.  A 
quart,  which  contains  nearly  twenty-four  hundred  seeds,  will 
plant  about  two  hundred  and  seventy-five  hills. 

The  Red  Orleans  is  quite  prolific,  and  a  desirable  sort  for 
soups  and  stews.  The  young  pods  are  tender,  and  well  fla 
vored  ;  but  its  remarkable  precocity  must  be  considered  its 
chief  recommendation. 

French  writers  describe  the  ripe  seeds  as  exceeding  the 
above  dimensions ;  but  specimens  received  from  Paris  seeds 
men  correspond  in  size,  form,  and  color  with  the  description 
before  given. 


RHODE-ISLAND  BUTTER. 

Plant  seven  feet  and  upwards  in  height,  with  large,  broad, 
deep-green,  wrinkled  foliage ;  flowers  blush-white ;  the  pods 
are  six  inches  long,  nearly  three-fourths  of  an  inch  broad, 
green  while  young,  paler  when  more  advanced,  cream-white 
and  much  shrivelled  when  ripe,  and  contain  seven  seeds. 

If  planted  early  in  the  season,  green  pods  may  be  plucked 
for  the  table  in  nine  or  ten  weeks,  pods  for  shelling  in  twelve 
weeks,  and  the  crop  will  ripen  in  a  hundred  and  twenty-three 
days.  Planted  early  in  June,  the  pods  will  generally  all  ripen ; 
but,  if  the  planting  is  delayed  to  the  last  of  the  month, 
the  crop  will  but  partially  mature,  unless  the  season  prove 
more  than  usually  favorable.  The  vines  will,  however,  yield 
a  plentiful  supply  of  pods,  and  also  of  green  beans. 

The  seeds,  at  maturity,  are  cream-yellow,  with  well- 

62 


490  LEGUMINOUS    PLANTS. 

defined  spots  and  stripes  of  deep  yellowish-buff.  They  are 
broad-kidney-shaped,  flattened,  five-eighths  of  an  inch  long, 
and  nearly  half  an  inch  broad.  The  cream-yellow  gradually 
changes  by  age  to  brown,  and  the  markings  become  rela 
tively  darker.  Fourteen  hundred  seeds  are  contained  in  a 
quart,  and  will  plant  a  hundred  and  fifty  hills. 

The  variety  yields  abundantly;  and  the  large  pods  are 
tender,  succulent,  and  excellent  for  table  use.  The  beans, 
in  their  green  state,  are  of  good  quality,  though  little  used 
when  ripe. 

SABRE,  OR  CIMETER. 

Stem  seven  or  eight  feet  high ;  leaves  broad,  large,  deep- 
green,  and  much  wrinkled  or  corrugated ;  flowers  white ; 
pods  large,  broad,  and  thin,  curved  at  the  ends  in  the  form 
of  a  sabre,  or  cimeter,  green  when  young,  cream- white  when 
ripe,  and  contain  eight  beans. 

The  variety  will  blossom  in  eight  weeks,  afford  young 
pods  for  the  table  in  ten  weeks,  green  beans  in  eleven  weeks, 
and  ripen  in  a  hundred  days,  from  the  time  of  planting.  If 
sown  in  June,  the  crop  will  mature  in  ninety  days.  Plant 
ings  for  the  green  seeds  may  be  made  till  the  last  of  June, 
and  for  the  young  pods  to  the  middle  of  July. 

The  ripe  seeds  are  clear-white,  kidney-form,  three-fourths 
of  an  inch  long,  and  three-eighths  of  an  inch  broad.  Six 
teen  hundred  are  contained  in  a  quart,  and  will  plant  a 
hundred  and  sixty  hills. 

The  Sabre  Bean  is  remarkably  productive ;  the  young  pods 
are  crisp  and  tender,  excellent  for  table  use,  and  good  for 
pickling;  the  seeds,  green  or  dry,  are  farinaceous,  and  of 
delicate  flavor  and  appearance. 

In  height  and  foliage,  size  and  form  of  the  pods,  color  and 
size  of  the  ripe  seeds,  it  resembles  the  Case-knife.  The 
principal  difference  between  the  varieties  is  in  the  earlier 
maturity  of  the  Sabre. 


AMERICAN    GARDEN-BEAN.  491 


SOISSONS.     Vil. 

Introduced  from  France.  Stem  six  feet  or  more  high; 
foliage  large,  broad,  wrinkled ;  flowers  white ;  the  pods  are 
eight  inches  long,  three-fourths  of  an  inch  broad,  sword- 
shaped,  yellowish-green  when  near  maturity,  yellowish-white 
when  ripe,  and  contain  six  or  seven  seeds. 

The  variety  requires  the  whole  season  for  its  full  perfec 
tion.  If  planted  early,  it  blossoms  in  nine  weeks,  produces 
young  pods  in  eleven  weeks,  and  ripens  off  in  gradual  suc 
cession  till  the  plants  are  destroyed  by  frost.  If  cultivated 
for  its  young  pods,  plantings  may  be  made  to  the  last  week 
in  June. 

The  ripe  seeds  are  remarkably  large,  —  often  measuring 
nearly  an  inch  in  length  and  half  an  inch  in  breadth,  —  pure, 
glossy-white,  kidney-shaped,  and  generally  irregularly  com 
pressed.  Seven  hundred  are  contained  in  a  quart,  and  will 
plant  about  eighty  hills. 

The  young  pods,  while  quite  young  and  small,  are  crisp 
and  tender,  and  the  ripe  seeds  are  farinaceous  and  well 
flavored.  It  is  also  an  excellent  sort  for  shelling  in  the 
green  state ;  but  the  plants  are  not  hardy,  and  thrive  well 
only  in  warm  soil  and  sheltered  situations.  Under  ordinary 
culture,  many  of  the  pods  are  imperfect,  and  frequently  con 
tain  but  two  or  three  seeds. 


WHITE  CRANBERRY. 

Stem  five  or  six  feet  high ;  flowers  white ;  the  pods  are 
five  inches  and  a  half  long,  pale-green  while  young,  striped 
and  marbled  with  red  when  near  maturity,  yellowish-buff 
when  ripe,  and  contain  five  or  six  beans. 

It  is  not  an  early  variety.  From  plantings  made  at  the 
usual  season,  young  pods  may  be  gathered  in  about  nine 
weeks,  pods  for  shelling  green  in  twelve  weeks,  and  ripened 


492  LEGUMINOUS    PLANTS. 

beans  in  a  hundred  and  five  days.  For  stringing,  or  for 
shelling  in  a  green  state,  the  variety  may  be  planted  the  first 
of  July ;  but,  in  ordinary  seasons,  few  of  the  pods  will  reach 
maturity. 

The  ripe  seeds  are  white,  egg-shaped,  sometimes  nearly 
spherical,  half  an  inch  long,  and  three-eighths  of  an  inch  in 
breadth  and  thickness.  In  size,  form,  and  color,  they  strongly 
resemble  the  Dwarf  White  Marrow ;  and  are  not  easily  dis 
tinguished  from  the  seeds  of  that  variety.  About  twelve 
hundred  and  fifty  are  contained  in  a  quart,  and  will  plant 
a  hundred  and  twenty-five  hills. 

The  White  Cranberry  is  hardy,  yields  well,  and  the  young 
pods  are  tender  and  well  flavored.  For  shelling  green,  it  is 
decidedly  one  of  the  best  of  all  varieties ;  and  for  baking,  or 
otherwise  cooking,  is,  when  ripe,  fully  equal  to  the  Pea-bean 
or  Wrhite  Marrow. 

WlLD-GoOSE. 

Plant  seven  or  eight  feet  high,  of  healthy,  vigorous  habit ; 
flowers  bright-purple ;  the  pods  are  sickle- shaped,  pale-green 
at  first,  cream-yellow  streaked  and  marbled  with  purple 
when  ripe,  and  contain  six  seeds,  closely  set  together. 

The  variety  requires  the  entire  season  for  its  full  perfec 
tion.  When  planted  early,  it  will  blossom  in  nine  weeks, 
produce  young  pods  in  eleven  weeks,  green  beans  in  thirteen 
weeks,  and  ripen  in  a  hundred  and  twenty  days.  If  planted 
and  grown  under  the  influence  of  summer  weather,  the  plants 
will  blossom  in  seven  weeks,  yield  young  pods  in  nine  weeks, 
green  beans  in  twelve  weeks,  and  ripen  in  a  hundred  days. 
Plantings  for  the  green  seeds  may  be  made  to  the  middle  of 
June,  and  for  the  young  pods  to  the  first  of  July. 

The  ripe  beans  are  pale  cream-white,  spotted  with  deep 
purplish-black  (the  cream- white  gradually  changing  by  age 
to  cinnamon-brown),  round-ovoid,  four-tenths  of  an  inch  long, 
and  about  three-eighths  of  an  inch  in  width  and  thickness.  A 


AMERICAN    GARDEN-BEAN.  493 

quart  contains  nearly  seventeen  hundred  seeds,  and  will  plant 
two  hundred  hills. 

The  variety  has  been  long  cultivated  both  in  Europe  and 
this  country.  It  is  hardy  and  productive.  The  young  pods 
are  of  fair  quality ;  and  the  seeds,  green  or  ripe,  are  excellent 
for  table  use,  in  whatever  form  prepared. 

YELLOW  CRANBERRY. 

Five  to  six  feet  high,  with  yellowish-green  foliage  and 
pale-purple  flowers  :  the  pods  are  five  inches  long,  three- 
fourths  of  an  inch  broad,  often  sickle-shaped ;  pale-green  at 
first ;  cream-yellow,  shrivelled,  and  irregular  in  form,  like 
those  of  the  Red  variety,  at  maturity;  and  contain  five  or  six 
seeds. 

It  is  a  few  days  later  than  the  White  Cranberry,  and  nearly 
two  weeks  later  than  the  Red.  Planted  at  the  commencement 
of  the  season,  it  will  blossom  in  eight  weeks,  yield  pods  for 
the  table  in  about  ten  weeks,  pods  for  shelling  in  twelve  or 
thirteen  weeks,  and  ripen  in  a  hundred  and  ten  days.  Early 
summer-plantings  will  blossom  in  seven  weeks,  produce  pods 
for  the  table  in  less  than  nine  weeks,  and  ripen  in  about  a 
hundred  days.  When  grown  for  the  ripened  crop,  it  should 
have  the  advantage  of  the  entire  season  ;  but,  when  culti 
vated  for  its  young  pods,  plantings  may  be  made  till  the  first 
of  July. 

Seeds  yellow,  with  a  narrow,  dark  line  encircling  the 
hilum  :  round-ovoid,  half  an  inch  long,  and  three-eighths 
of  an  inch  in  breadth  and  thickness  :  thirteen  hundred  and 
fifty  are  contained  in  a  quart,  and  will  plant  a  hundred  and 
twenty -five  hills. 

The  variety  is  hardy  and  prolific;  of  good  quality  as  a 
string-bean,  or  for  shelling  in  the  green  state.  When  ripe, 
the  seeds  are  nearly  equal  to  the  White  Marrow  for  baking, 
though  the  color  is  less  agreeable. 


494  LEGUMINOUS    PLANTS. 


ASPARAGUS-BEAN. 

Long-podded  Dolichos.     Dolichos  sesquipedalis. 

The  Asparagus-bean,  in  its  manner  of  growth,  inflores 
cence,  and  in  the  size  and  character  of  its  pods,  is  quite 
distinct  from  the  class  of  beans  before  described.  It  is  a 
native  of  Tropical  America,  and  requires  a  long,  warm  season 
for  its  full  perfection. 

The  stem  is  from  six  to  seven  feet  high ;  the  leaves  are 
long,  narrow,  smooth,  and  shining ;  the  flowers  are  large, 
greenish-yellow,  and  produced  two  or  three  together  at  the. 
extremity  of  quite  a  long  peduncle;  the  pods  are  nearly 
cylindrical,  pale-green,  pendent,  and  grow  with  remarkable 
rapidity,  —  when  fully  developed,  they  are  eighteen  or  twenty 
inches  long,  and  contain  eight  or  nine  seeds. 

These  should  be  sown  as  early  in  spring  as  the  appearance 
of  settled  warm  weather ;  and  the  plants  will  then  blossom  in 
ten  or  eleven  weeks,  afford  pods  for  use  in  fourteen  weeks, 
and  ripen  off  their  crop  in  gradual  succession  until  destroyed 
by  frost. 

The  ripe  seeds  are  cinnamon-brown,  with  a  narrow,  dark 
line  about  the  hilum  ;  kidney-shaped,  Ijalf  an  inch  long,  and 
a  fourth  of  an  inch  broad  :  nearly  four  thousand  are  contained 
in  a  quart,  and  will  plant  four  hundred  and  fifty  hills. 

The  seeds  are  quite  small,  and  are  rarely  eaten,  either  in  a 
green  or  ripe  state.  The  variety  is  cultivated  exclusively  for 
its  long,  peculiar  pods,  which  are  crisp,  tender,  of  good 
flavor,  and  much  esteemed  for  pickling.  It  is,  however, 
much  less  productive  than  many  of  the  running  kinds  of  gar 
den-beans,  and  must  be  considered  more  curious  than  really 
useful. 


LIMA    BEAN.  495 


LIMA  BEAN. 

Phaseolus  lunatus. 

Stem  ten  feet  or  more  in  height ;  leaves  comparatively  long 
and  narrow,  smooth  and  shining ;  flowers  small,  greenish- 
yellow,  in  spikes  ;  the  pods  are  four  inches  and  a  half  long,  an 
inch  and  a  quarter  broad,  much  flattened,  green  and  wrinkled 
while  young,  yellowish  when  ripe,  and  contain  three  or  four 
beans. 

The  Lima  is  one  of  the  latest,  as  well  as  one  of  the  most 
tender,  of  all  garden-beans  ;  and  seldom,  if  ever,  entirely  per 
fects  its  crop  in  the  Northern  States.  Little  will  be  gained 
by  very  early  planting ;  as  the  seeds  are  not  only  liable  to 
decay  before  vegetating,  but  the  plants  suffer  greatly  from 
cold,  damp  weather.  In  the  Northern  and  Eastern  States, 
the  seeds  should  not  be  planted  in  the  open  ground  before 
the  beginning  of  May ;  nor  should  the  planting  be  delayed 
beyond  the  tenth  or  middle  of  the  month.  In  ordinary  sea 
sons,  the  Lima  Bean  will  blossom  in  eight  or  nine  weeks,  and 
pods  may  be  plucked  for  use  the  last  of  August,  or  beginning 
of  September.  Only  a  small  proportion  of  the  pods  attain  a 
sufficient  size  for  use ;  a  large  part  of  the  crop  being  prema 
turely  destroyed  by  frost. 

The  ripe  seeds  are  dull-white  or  greenish- white,  with  veins 
radiating  from  the  eye ;  broad,  kidney-shaped,  much  flattened, 
seven-eighths  of  an  inch  long,  and  two-thirds  of  an  inch 
broad.  A  quart  contains  about  seven  hundred  seeds,  and  will 
plant  eighty  hills. 

The  pods  are  tough  and  parchment-like  in  all  stages  of 
their  growth,  and  are  never  eaten.  The  seeds,  green  or  ripe, 
are  universally  esteemed  for  their  peculiar  flavor  and  excel 
lence  ;  and,  by  most  persons,  are  considered  the  finest  of  all 
the  garden  varieties.  If  gathered  when  suitable  for  use  in 
their  green  state,  and  dried  in  the  pods  in  a  cool  and  shaded 


496  LEGUMINOUS    PLANTS. 

situation,  they  may  be  preserved  during  the  winter.  When 
required  for  use,  they  are  shelled,  soaked  a  short  time  in  clear 
water,  and  cooked  as  green  beans  :  thus  treated,  they  will  be 
nearly  as  tender  and  well  flavored  as  when  freshly  plucked 
from  the  plants. 

The  seeds  are  sometimes  started  on  a  hot-bed,  in  thumb- 
pots,  or  on  inverted  turf,  or  sods,  cut  in  convenient  pieces ; 
and  about  the  last  of  May,  if  the  weather  is  warm  and 
pleasant,  transplanted  to  hills  in  the  open  ground. 

By  the  following  method,  an  early  and  abundant  crop  may 
be  obtained  in  comparatively  favorable  seasons  :  — 

"  As  soon  in  spring  as  the  weather  is  settled,  and  the  soil 
warm  and  in  good  working  condition,  set  poles  about  six  feet 
in  length,  three  feet  apart  each  wray,  and  plant  five  or  six 
beans  in  each  hill ;  being  careful  to  set  each  bean  with  its 
germ  downward,  and  covering  an  inch  deep.  After  they  have 
grown  a  while,  and  before  they  begin  to  run,  pull  up  the 
weakest,  and  leave  but  three  of  the  most  vigorous  plants  to  a 
hill.  As  these  increase  in  height,  they  should,  if  necessary,  be 
tied  to  the  stakes,  or  poles,  using  bass-matting,  or  other  soft, 
fibrous  material,  for  the  purpose.  When  they  have  ascended 
to  the  tops  of  the  poles,  the  ends  should  be  cut  or  pinched 
off;  as  also  the  ends  of  all  the  branches,  whenever  they  rise 
above  that  height.  This  practice  checks  their  liability  to  run 
to  vines,  and  tends  to  make  them  blossom  earlier,  and  bear 
sooner  and  more  abundantly,  than  they  otherwise  would  do." 

In  tropical  climates,  the  Lima  Bean  is  perennial. 

GREEN  LIMA. 

A  sub-variety  of  the  Common  Lima,  differing  principally 
in  the  pea-green  color  of  the  seeds. 

As  generally  found  in  the  market,  the  seeds  of  the  Com 
mon  and  Green  Lima  are  more  or  less  intermixed.  By 
some,  the  Green  is  considered  more  tender,  and  thought  to 


SCARLET-RUNNER.  497 

remain  longer  on  the  plants  without  becoming  hard,  than  the 
White.  The  habits  of  the  plants  are  the  same,  and  there  is 
no  difference  in  the  season  of  maturity.  A  careful  selection 
of  seeds  for  planting,  and  skilful  culture,  would  undoubtedly 
give  a  degree  of  permanency  to  this  difference  in  color ; 
which  appears  to  be  the  principal,  if  not  the  only,  point  of 
variation. 

MOTTLED  LIMA. 

This,  like  the  Green,  is  a  sub-variety  of  the  Common  Lima. 
The  ripe  seeds  are  dull- white  or  greenish- white,  mottled  and 
clouded  with  purple. 

In  the  habit  of  the  plant,  in  the  foliage,  pods,  form,  or  size 
of  the  seeds,  or  season  of  maturity,  there  are  no  marks  of  dis 
tinction  when  compared  with  the  Common  Lima. 


SCARLET-RUNNER. 

Phaseolus  multiflorus. 

From  South  America.  Though  nearly  allied  to  the  Com 
mon  Kidney -bean,  it  is  considered  by  botanists  a  distinct 
species ;  differing  in  its  inflorescence,  in  the  form  of  its  pods, 
and  particularly  in  the  fact  that  the  cotyledons,  or  lobes  of  the 
planted  seed,  do  not  rise  to  the  surface  of  the  ground  in 
the  process  of  germination.  It  is,  besides,  a  perennial  plant. 
The  roots  are  tuberous,  and,  though  small,  not  unlike  those 
of  the  Dahlia. 

If  taken  up  before  frost  in  the  autumn,  they  may  be  pre 
served  in  a  conservatory,  or  warm  parlor  or  sitting-room, 
during  winter,  and  reset  in  the  open  ground  on  the  approach 
of  warm  weather  ;  when  new  shoots  will  soon  make  their 
appearance,  and  the  plants  will  blossom  a  second  time  early 
and  abundantly. 

63 


498  LEGUMINOUS    PLANTS. 

The  plants  are  twelve  feet  or  more  in  height  or  length, 
with  deep-green  foliage  and  brilliant  scarlet  flowers ;  the 
latter  being  produced  in  spikes,  on  long  footstalks.  The  pods 
are  six  inches  long,  nearly  an  inch  broad,  somewhat  hairy 
while  young,  sickle-shaped  and  wrinkled  when  more  ad 
vanced,  light  reddish-brown  when  ripe,  and  contain  four  or 
five  seeds. 

It  requires  the  whole  season  for  its  perfection,  and  should 
be  planted  as  early  as  the  weather  .will  admit.  The  plants 
will  then  blossom  in  seven  or  eight  weeks,  produce  young 
pods  in  nine  weeks,  green  seeds  in  twelve  weeks,  and  ripen 
in  a  hundred  and  fifteen  days. 

The  ripe  seeds  are  lilac-purple,  variegated  with  black,  or 
deep  purplish-brown,  —  the  edge,  or  border,  little,  if  any, 
marked ;  hilum  long  and  white  ;  form  broad-kidney-shaped  ; 
size  large,  —  if  well  grown,  measuring  seven-eighths  of  an 
inch  long,  six-tenths  of  an  inch  broad,  and  three-eighths  of 
an  inch  thick.  About  five  hundred  and  fifty  are  contained  in 
a  quart,  and  will  plant  eighty  hills. 

In  this  country,  it  is  usually  cultivated  as  an  ornamental, 
climbing  annual ;  the  spikes  of  rich,  scarlet  flowers,  and  its 
deep-green  foliage,  rendering  the  plant  one  of  the  most  showy 
and  attractive  objects  of  the  garden. 

Though  inferior  to  some  of  the  finer  sorts  of  garden-beans, 
its  value  as  an  esculent  has  not  been  generally  appreciated. 
The  young  pods  are  tender  and  well  flavored ;  and  the  seeds, 
green  or  ripe,  are  much  esteemed  in  many  localities.  "  In 
Britain,  the  green  pods  only  are  used ;  on  the  Continent,  the 
ripened  seeds  are  as  much  an  object  of  culture  ;  in  Holland, 
the  Runners  are  grown  in  every  cottage-garden  for  both  pur 
poses;  while,  in  France  and  Switzerland,  they  are  grown  chief 
ly  for  the  ripened  seeds.  In  England,  they  occupy  a  place  in 
most  cottage-gardens,  and  are  made  both  ornamental  and 
useful.  They  cover  arbors,  are  trained  over  pales  and  up 
the  walls  of  cottages,  which  they  enliven  by  the  brightness  of 


SIEVA.  499 

their  blossoms  ;  while  every  day  produces  a  supply  of  whole 
some  and  nutritious  food  for  the  owner.  The  French,  now 
enthusiastically  fond  of  this  legume,  at  one  time  held  it  in 
utter  detestation." 

PAINTED  LADY-RUNNER. 

A  sub-variety  of  the  Scarlet-runner,  with  variegated  flow 
ers  ;  the  upper  petals  being  scarlet,  the  lower  white.  The 
ripe  seeds  are  paler,  and  the  spots  and  markings  duller.  Cul 
tivation  and  uses  the  same. 


WHITE-RUNNER. 

A  variety  of  the  Scarlet -runner.  The  plants  are  less 
vigorous,  the  pods  are  longer  and  less  wrinkled,  and  the 
flowers  and  seeds  pure  white. 

The  green  pods  are  used  in  the  same  manner  as  those  of 
the  Scarlet -runner,  and  are  similar  in  texture  and  flavor; 
but  the  shelled-beans,  either  green  or  ripe,  are  generally  con 
sidered  superior  to  those  of  the  Scarlet  variety.  They  are 
sometimes  seen  in  vegetable  markets  under  the  name  of  the 
"  Lima  ;  "  and  are  probably  often  cultivated,  as  well  as  pur 
chased  and  consumed,  as  the  Lima.  The  White -runner 
beans,  however,  are  easily  distinguished  by  their  greater 
thickness,  more  rounded  form,  and  especially  by  their  uni 
form  whiteness. 


SIEVA. 

Carolina.     Saba.     West-Indian.     Small  Lima.     Carolina  Sewee. 
Phaseolus  lunatus,  var. 

The  Sieva  is  a  variety  of  the  Lima,  attaining  a  height  of 
ten  or  twelve  feet.  The  leaves  and  flowers  resemble  those 
of  the  Common  Lima.  The  pods,  however,  are  much  smaller, 


500  LEGUMINOUS    PLANTS. 

and  remarkable  for  their  uniform  size ;  generally  measuring 
three  inches  in  length,  and  about  seven-eighths  of  an  inch  in 
width  :  they  are  green  and  wrinkled  while  young,  pale  yel 
lowish-brown  when  ripe,  and  contain  three,  and  sometimes 
four,  seeds. 

Though  several  days  earlier  than  the  Lima,  the  Sieva 
Bean  requires  the  whole  season  for  its  complete  maturity ; 
and  even  when  planted  early,  and  receiving  the  advantage  of 
a  warm  summer  and  a  favorable  autumn,  it  is  seldom  fully 
perfected  in  the  Northern  States  :  for,  though  much  of  the 
crop  may  ripen,  a  large  portion  almost  invariably  is  prema 
turely  destroyed  by  frost. 

The  variety  will  blossom  in  eight  weeks  from  the  time  of 
planting,  afford  pods  for  shelling  in  twelve  weeks,  and  ripen 
from  near  the  middle  of  September  till  destroyed  by  frost. 

The  seeds  are  white  or  dull  yellowish- white,  broad -kid 
ney-shaped,  much  flattened,  five-eighths  of  an  inch  long,  and 
nearly  half  an  inch  broad.  A  quart  contains  about  sixteen 
hundred,  and  will  plant  about  a  hundred  and  fifty  hills. 

The  Sieva  is  one  of  the  most  productive  of  all  varieties. 
The  young  pods,  however,  are  tough  and  hard,  and  are  never 
eaten.  The  beans,  in  their  green  or  ripe  state,  are  similar  to 
the  Lima,  and  are  nearly  as  delicate  and  richly  flavored.  It 
is  from  two  to  three  weeks  earlier  than  the  last  named,  and 
would  yield  a  certain  abundance  in  seasons  when  the  Lima 
would  uniformly  fail.  As  a  shelled-bean,  green  or  dry,  it 
must  be  classed  as  one  of  the  best,  and  is  recommended  for 
cultivation. 

MOTTLED  SIEVA. 

A  sub-variety  of  the  Common  Sieva ;  the  principal  if  not 
the  only  mark  of  distinction  being  in  the  variegated  character 
of  the  seeds,  which  are  dull- white,  spotted  and  streaked  with 
purple. 


CHICK-PEA.  501 

It  is  sometimes  described  as  being  earlier  than  the  Common 
variety ;  but,  from  various  experiments  in  the  cultivation  of 
both  varieties,  there  appears  to  be  little  if  any  difference  in 
their  seasons  of  maturity.  The  color  and  form  of  the  flower 
are  the  same  as  the  Sieva ;  the  pods  are  of  the  same  size  and 
shape ;  and  the  leaves  have  the  same  elongated  form,  and 
smooth,  glossy  appearance. 


CHICK-PEA. 

Egyptian  Pea.     Cicer  arietinum. 

The  Chick-pea  is  a  hardy,  annual  plant,  originally  from  the 
south  of  Europe,  but  also  indigenous  to  the  north  of  Africa 
and  some  parts  of  Asia.  The  stem  is  two  or  three  feet  high, 
erect  and  branching;  the  leaves  are  pinnate,  with  from  six 
to  nine  pairs  of  oval,  grayish,  toothed  leaflets ;  the  flowers 
resemble  those  of  the  Common  Pea,  and  are  produced  on  long 
peduncles,  generally  singly,  but  sometimes  in  pairs ;  the  pods 
are  about  an  inch  long,  three-fourths  of  an  inch  broad,  some 
what  rhomboidal,  hairy,  inflated  or  bladder-like,  and  contain 
two  or  three  globular,  wrinkled,  pea-like  seeds. 

Sowing  and  Cultivation.  —  The  seed  should  be  sown  in 
April,  in  the  manner  of  the  Garden-pea ;  making  the  drills 
about  three  feet  apart,  an  inch  and  a  half  deep,  and  dropping 
the  seeds  two  inches  asunder  in  the  drills.  All  the  culture 
required  is  simply  to  keep  the  ground  between  the  rows  free 
from  weeds.  The  crop  should  be  harvested  before  the  com 
plete  maturity  of  the  seeds. 

Use.  —  "  The  Pease,  though  not  very  digestible,  are  largely 
employed  in  soups,  and  form  the  basis  of  the  puree  aux 
croutons,  or  bread  and  pea  soup,  so  highly  esteemed  in 
Paris."  They  are  also  extensively  used,  roasted  and  ground, 
as  a  substitute  for  coffee. 

There  are  three  varieties,  as  follow  :  — 


502  LEGUMINOUS  PLANTS. 

RED  CHICK-PEA. 

A  variety  with  rose-colored  flowers,  and  red  or  brownish- 
red  seeds. 

WHITE  CHICK-PEA. 

Both  the  flowers  and  seeds  white  ;  plant  similar  to  those 
of  the  other  varieties. 

YELLOW  CHICK-PEA. 

This  variety  has  white  blossoms  and  yellow  seeds.  The 
plant,  in  height,  foliage,  or  general  habit,  differs  little  from 
the  White  or  the  Red  Seeded. 


CHICKLING  VETCH.     Law. 

Lentil,  of  Spain.     Cultivated  Lathyrus.     Lathyrus  sativus. 

Stem  three  or  four  feet  high  or  long,  attaching  itself  to 
trellises,  branches,  or  whatever  may  be  provided  for  its  sup 
port,  in  the  manner  of  pease ;  the  leaves  are  small  and  grass- 
like  ;  flowers  solitary,  smaller  than  those  of  the  Common 
Pea,  and  generally  bright-blue ;  the  pods  are  an  inch  and  a 
half  long,  three-fourths  of  an  inch  broad,  flattened,  winged 
along  the  back,  and  enclose  two  compressed  but  irregularly 
shaped  seeds  of  a  dun  or  brownish  color  and  pleasant  flavor. 

Cultivation  and  Use.  —  The  seeds  are  sown  at  the  time  and 
in  the  manner  of  the  taller  kinds  of  garden-pease.  The 
plant  is  principally  cultivated  for  its  seeds,  the  flour  of  which 
is  mixed  with  that  of  wheat  or  rye,  and  made  into  bread. 
It  is  also  fed  to  stock ;  and,  in  some  localities,  the  plants  are 
given  as  green  food  to  horses  and  cattle. 

"In  1671,  its  cultivation  and  use  were  prohibited  on  ac 
count  of  its  supposed  pernicious  properties  ;  as  it  was  thought 
to  induce  rigidity  of  the  limbs,  and  to  otherwise  injuriously 
affect  the  system." 


ENGLISH    BEAN. 


503 


"WHITE-FLOWERED  CHICKLING  VETCH. 

A  variety  with  white  flowers  and  seeds.  The  foliage  is 
also  much  paler  than  that  of  the  Common  Chickling  Vetch. 

Other  species  of  the  genus  also  produce  farinaceous  seeds 
suitable  for  food,  but  in  too  small  quantities  to  admit  of  being 
profitably  cultivated  in  this  country. 


ENGLISH  BEAN. 

Horse-bean.     Garden-bean,  of  the  English. 

The  English  Bean  differs 
essentially  from  the  Common 
American  Garden  or  Kidney 
Bean  usually  cultivated  in 
this  country;  and  is  classed 
by  botanists  under  a  dif 
ferent  genera,  and  not  as  a 
distinct  species,  as  intimated 
in  the  "American  Gardener." 
Aside  from  the  great  differ 
ence  in  their  general  appear 
ance  and  manner  of  growth, 
the  soil,  climate,  and  mode 
of  cultivation,  required  by 
the  two  classes,  are  very  dis 
similar  :  the  American  Gar 
den-bean  thriving  best  in  a 
light,  warm  soil,  and  under 
a  high  temperature  ;  and  the 
English  Bean  in  stiff,  moist 
soil,  and  in  cool,  humid  sea- 


Vicia  faba. 


sons. 


The   English  Bean   is    a 


Knglisli  Bean. 


504  LEGUMINOUS    PLANTS. 

native  of  Egypt,  and  is  said  to  be  the  most  ancient  of  all  the 
now  cultivated  esculents.  It  is  an  annual  plant,  with  an  up 
right,  smooth,  four-sided,  hollow  stem,  dividing  into  branches 
near  the  ground,  and  growing  from  two  to  four  feet  and  upwards 
in  height.  The  leaves  are  alternate,  pinnate,  and  composed  of 
from  two  to  four  pairs  of  oval,  smooth,  entire  leaflets;  the 
flowers  are  large,  nearly  stemless,  purple  or  white,  veined 
and  spotted  with  purplish-black ;  the  pods  are  large  and 
downy;  the  seeds  are  rounded,  or  reniform,  flattened,  and  vary 
to  a  considerable  extent  in  size  and  color  in  the  different  vari 
eties,  —  they  will  vegetate  until  more  than  five  years  old. 

Soil  and  Planting.  —  As  before  remarked,  the  English 
Bean  requires  a  moist,  strong  soil,  and  a  cool  situation ;  the 
principal  obstacles  in  the  way  of  its  successful  cultivation  in 
this  country  being  the  heat  and  drought  of  the  summer.  The 
seeds  should  be  planted  early,  in  drills  two  feet  asunder  for 
the  smaller-growing  varieties,  and  three  feet  for  the  larger 
sorts ;  dropping  them  about  six  inches  from  each  other,  and 
covering  two  inches  deep.  A  quart  of  seed  will  plant  about 
a  hundred  and  fifty  feet  of  row  or  drill. 

Cultivation.  —  "  When  the  plants  have  attained  a  height  of 
five  or  six  inches,  they  are  earthed  up  slightly  for  support  ; 
and,  when  more  advanced,  they  are  sometimes  staked  along 
the  rows,  and  cords  extended  from  stake  to  stake  to  keep  the 
plants  erect.  When  the  young  pods  appear,  the  tops  of 
the  plants  should  be  pinched  off,  to  throw  that  nourishment, 
which  would  be  expended  in  uselessly  increasing  the  height 
of  the  plant,  into  its  general  system,  and  consequently  in 
crease  the  bulk  of  crop,  as  well  as  hasten  its  maturity.  This 
often-recommended  operation,  though  disregarded  by  many,  is 
of  very  signal  importance."  —  M'Int. 

Taking  the  Crop.  —  The  pods  should  be  gathered  for  use 
when  the  seeds  are  comparatively  young,  or  when  they  are  of 
the  size  of  a  marrowfat-pea.  As  a  general  rule,  all  vegeta 
bles  are  most  tender  and  delicate  when  young ;  and  to  few 


ENGLISH    BEAN.  505 

esculents  does  this  truth  apply  with  greater  force  than  to  the 
class  of  plants  to  which  the  English  Bean  belongs. 

Use.  —  The  seeds  are  used  in  their  green  state,  cooked 
and  served  in  the  same  manner  as  shelled  kidney-beans.  The 
young  pods  are  sometimes,  though  rarely,  used  as  string- 
beans. 

Varieties.  — 

DUTCH  LONG  POD. 

Plant  from  four  to  five  feet  high,  dividing  into  two  or  three 
branches  ;  flowers  white  ;  pods  horizontal,  or  slightly  pendu 
lous,  six  or  seven  inches  long,  about  an  inch  in  width,  three- 
fourths  of  an  inch  thick,  and  containing  five  or  six  large  white 
or  yellowish-white  seeds. 

Not  early,  but  prolific,  and  of  good  quality. 


DWARF  FAN,  OR  CLUSTER. 
Early  Dwarf.    Bog-bean. 

A  remarkably  dwarfish,  early  variety,  much  employed  in 
forcing.  Stem  about  a  foot  high,  separating  near  the  ground 
into  two  or  three  branches ;  flowers  white ;  the  pods,  which 
are  produced  in  clusters  near  the  top  of  the  plant,  are  almost 
cylindrical,  three  inches  long,  three-fourths  of  an  inch  thick, 
and  contain  three  or  four  small,  oblong,  yellow  seeds. 

It  is  one  of  the  smallest  and  earliest  of  the  English  Beans, 
and  yields  abundantly. 

EARLY  DWARF  CRIMSON-SEEDED.      ViL 

Vilmorin's  Dwarf  Red-seeded. 

Plant  sixteen  inches  high,  separating  into  two  or  three 
divisions,  or  branches;  the  flowers  resemble  those  of  the 
Common  varieties,  but  are  somewhat  smaller ;  the  pods  are 
erect,  three  inches  and  a  half  long,  three-fifths  of  an  inch 

64 


506  LEGUMINOUS    PLANTS. 

wide,  half  an  inch  thick,  and  contain  three  or  four  seeds, 
closely  set  together,  and  nearly  as  large  in  diameter  as  the 
pod. 

The  ripe  seeds  are  bright  brownish-red  or  crimson,  thick, 
shortened  at  the  back,  and  depressed  at  the  sides  :  six  hun 
dred  and  fifty  will  measure  a  quart. 

The  variety  is  principally  esteemed  for  its  dwarfish  habit 
and  early  maturity. 

EARLY  MAZAGAN. 
Early  Malta. 

This  variety,  though  originally  from  Mazagan,  on  the  coast 
of  Africa,  is  one  of  the  hardiest  sorts  now  in  cultivation. 
Stem  from  two  to  three  feet  high,  and  rather  slender ;  pods 
four  to  five  inches  long,  containing  four  or  five  whitish 
seeds.  « 

The  Early  Mazagan  is  much  less  productive  than  many 
other  sorts ;  but  its  hardiness  and  earliness  have  secured  it  a 
place  in  the  garden,  and  it  has  been  cultivated  more  or  less 
extensively  for  upwards  of  a  century. 

EVERGREEN  LONG  POD.     M'Int. 
Green  Genoa.     Green  Long  Pod.     Green  Nonpareil. 

This  variety  grows  from  three  to  four  feet  high.  The 
pods  are  long,  somewhat  flattened,  and  generally  contain  four 
rather  small,  oblong,  green  seeds.  It  is  an  excellent  bearer, 
of  good  quality,  and  but  a  few  days  later  than  the  Common 
Long  Pod.  The  variety  is  much  esteemed  on  account  of  the 
fine,  green  color  of  the  beans ;  which,  if  gathered  at  the  pro 
per  time,  retain  their  green  color  when  dressed. 

In  planting,  make  the  drills  three  feet  apart,  and  two 
inches  and  a  half  deep ;  and  allow  two  plants  for  each  linear 
foot. 


ENGLISH    BEAN.  507 


GREEN  CHINA. 

From  two  to  two  feet  and  a  half  high ;  pods  long,  cylindri 
cal,  containing  three  or  four  beans,  which  remain  of  a  green 
color  when  dry.  It  is  recommended  for  its  great  productive 
ness  and  late  maturity. 

GREEN  JULIENNE.      Vil. 

Plant  about  three  feet  and  a  half  high,  usually  divided  into 
four  branches  ;  the  pods  are  erect,  four  inches  long,  three- 
fourths  of  an  inch  thick,  and  contain  two  or  three  small,  ob 
long,  green  seeds. 

Early  and  of  good  quality. 

GREEN  WINDSOR. 
Toker. 

Stem  three  feet  high,  separating  into  two,  and  sometimes 
three,  branches ;  flowers  white  ;  pods  erect,  often  horizontal, 
four  inches  and  a  half  long,  an  inch  and  a  quarter  wide,  and 
containing  three  large,  green,  nearly  circular,  and  rather 
thick  seeds. 

The  latter  retain  their  fresh,  green  color  till  near  maturity, 
and,  to  a  considerable  extent,  when  fully  ripe ;  and,  on  this 
account,  are  found  in  the  market,  and  used  at  table,  after 
most  other  varieties  have  disappeared. 

The  variety  resembles  the  Common  Broad  Windsor;  but 
the  seeds  are  smaller,  and  retain  their  green  color  after  ma 
turity.  Eleven  or  twelve  well-developed  seeds  will  weigh  an 
ounce. 

HORSE-BEAN.     Law. 
Scotch  Bean.     Faba  vulgaris  arvensis. 

Stem  from  three  to  five  feet  high ;  flowers  variable  in 
color ;  the  ripe  seeds  are  from  a  half  to  five-eighths  of  an 


508  LEGUMINOUS    PLANTS. 

inch,  in  length  by  three-eighths  in  breadth,  generally  slightly 
compressed  on  the  sides,  and  frequently  a  little  hollowed  or 
flattened  at  the  end,  of  a  whitish  or  light-brownish  color, 
occasionally  interspersed  with  darker  blotches,  particularly 
towards  the  extremities ;  eye  black ;  average  weight  per 
bushel  sixty-two  pounds. 

An  agricultural  sort,  generally  cultivated  in  rows,  but 
sometimes  sown  broadcast.  It  is  not  adapted  to  the  climate 
of  the  United  States,  though  extensively  and  profitably  grown 
in  England  and  Scotland. 

JOHNSON'S  WONDERFUL.     Law. 

An  improved  variety  of  the  Broad  Windsor,  recently  in 
troduced,  and  apparently  of  excellent  quality.  The  pods  are 
long,  and  contain  six  or  eight  beans,  which  are  similar  in  size 
and  form  to  the  Windsor. 

LONG-PODDED.       Law. 

Lisbon.     Hang-down  Long  Pod.     Early  Long  Pod.     Sandwich.     Turkey 
Long  Pod.     Sword  Long  Pod. 

Stems  from  three  to  five  feet  high ;  pods  six  to  seven 
inches  long,  an  inch  and  a  fourth  broad,  rather  pendulous, 
and  containing  four  or  five  whitish,  somewhat  oblong,  flat 
tened  seeds,  about  an  inch  in  length,  and  five-eighths  of  an 
inch  in  breadth. 

The  variety  has  been  long  in  cultivation,  is  remarkably 
productive,  and  one  of  the  most  esteemed  of  the  English 
Beans.  It  is  about  a  week  later  than  the  Early  Mazagan. 

MARSHALL'S  EARLY  DWARF  PROLIFIC.     M'Int. 

Plant  from  eighteen  inches  to  two  feet  high,  separating  into 
numerous  branches.  It  resembles  the  Early  Mazagan  ;  but  is 
two  weeks  earlier,  and  much  more  productive.  The  pods 


ENGLISH    BEAN.  509 

are  produced  in  clusters  near  the  ground,  and  contain  four  or 
five  seeds,  which  are  larger  than  those  of  the  last  named. 

RED  OR  SCARLET  BLOSSOMED. 

Stem  three  or  four  feet  high,  separating  near  the  ground 
into  four  branches  ;  flowers  generally  bright-red,  approaching 
scarlet,  but  varying  from  pale  to  purplish-red  and  blackish- 
purple,  and  sometimes  to  nearly  jet-black ;  the  pods,  which 
differ  from  all  other  varieties  in  their  dark,  rusty-brown  color, 
are  erect,  four  inches  long,  nearly  an  inch  broad,  and  contain 
three  and  sometimes  four  seeds. 

The  variety  is  remarkably  hardy  and  productive ;   but  less  * 
esteemed  than  many  others,  on  account  of  its  dark  color.     It 
deserves  cultivation  as  an  ornamental  plant. 

RED  WINDSOR.     Law.     M'Int. 
Scarlet  Windsor.     Dark-red. 

This  variety  resembles  the  Violet  or  Purple ;  growing 
about  four  feet  high.  The  pods  are  narrower  than  those  of 
the  Broad  Windsor,  and  contain  about  the  same  number 
of  seeds :  in  the  green  state,  these  are  darker  than  those  of 
the  Violet,  but  change  to  scarlet  when  fully  grown,  and  to 
deep-red  when  ripe. 

The  Red  Windsor  is  late,  but  prolific,  and  of  good  quality. 
It  is,  however,  little  cultivated,  on  account  of  its  dark  and 
unattractive  appearance.  The  seed  weighs  about  thirty-one 
grains. 

ROYAL  DWARF  CLUSTER.     M'Int. 

A  very  Dwarf,  and  comparatively  new  variety ;  growing  only 
twelve  or  fourteen  inches  high.  It  produces  its  pods  in  clus 
ters,  three  or  four  beans  in  each  pod,  which  are  smaller  than 
Marshall's  Early  Prolific.  On  account  of  its  branching  habit, 


510  LEGUMINOUS    PLANTS. 

it  should  not  have  less  than  ten  or  twelve  inches  in  the  line, 
which  is  nearly  its  proper  distance  between  the  rows.  Much 
esteemed  for  the  delicacy  and  smallness  of  the  beans  while 
young,  and  considered  one  of  the  best  of  the  early  Dwarf 
sorts. 

TOKER.     Law. 
Large  Toker. 

Height  about  five  feet ;  pods  rather  long,  and  very  broad, 
containing  three  or  four  beans  of  a  whitish  color,  —  differing 
from  the  Common  Windsor  in  being  of  an  elongated,  oval 
form. 

This  is  a  medium  late  sort,  and  an  excellent  bearer,  but 
considered  somewhat  coarse,  and  therefore  not  so  much 
esteemed  as  the  Windsor.  The  ripe  seed  weighs  thirty-six 
grains. 

VIOLET  OR  PURPLE. 
Violette. 

Stem  about  four  feet  high,  with  two  or  three  ramifications ; 
flowers  white ;  pods  generally  erect,  sometimes  at  right 
angles,  a  little  curved,  four  inches  or  upwards  in  length,  an 
inch  and  a  fourth  in  width,  four-fifths  of  an  inch  thick,  con 
taining  two  and  sometimes  three  seeds.  When  ripe,  the 
beans  are  large,  not  regular  in  form,  rather  thin,  of  a  violet- 
red  color,  changing  by  age  to  a  mahogany-red ;  the  size  and 
shape  being  intermediate  between  the  Long  Pod  and  Broad 
Windsor. 

The  variety  is  of  good  quality,  and  productive ;  but  less 
desirable  than  many  other  sorts,  on  account  of  its  dark 
color. 

WHITE-BLOSSOMED  LONG  POD.     Law. 

The  flowers  of  this  sort  differ  from  all  others  in  being  pure 
white ;  having  no  spots  on  the  large  upper  petal,  or  on  the 


ENGLISH    BEAN.  511 

wings  or  smaller  side  petals.  It  is  liable  to  degenerate ;  but 
may  easily  be  distinguished,  when  in  flower,  by  the  above 
characters.  Stem  about  four  feet  high ;  pods  long,  nearly 
cylindrical,  and  slightly  pendulous,  generally  containing  four 
and  sometimes  five  seeds,  which  are  black  or  blackish-brown, 
three-fourths  of  an  inch  long,  and  half  an  inch  broad. 

It  is  a  moderate  bearer,  and  of  excellent  quality ;  but  not 
used  in  an  advanced  state,  on  account  of  its  color.  The 
variety  possesses  the  singular  anomaly  of  having  the  whitest 
flowers  and  the  darkest  seeds  of  any  of  the  English  Beans. 
The  seed  weighs  about  twelve  grains. 

WINDSOR. 

White  Broad  Windsor.     Taylor's  Large  Windsor.     Kentish  Windsor. 
Mumford.     Wrench's  Improved  Windsor. 

Stem  about  four  feet  high ;  flowers  white ;  pods  generally 
horizontal  or  inclined,  five  inches  long,  an  inch  and  a  fourth 
wide,  seven-eighths  of  an  inch  thick,  and  containing  two  or 
three  beans ;  seeds  large,  yellowish,  of  a  flat,  circular  form, 
an  inch  broad,  but  varying  in  size  according  to  soil,  culture, 
and  season.  A  quart  contains  from  two  hundred  and  fifty  to 
two  hundred  and  seventy-five  seeds. 

This  familiar  sort  is  much  esteemed  and  extensively  culti 
vated.  It  is  considered  the  earliest  of  the  late  Garden  varie 
ties  ;  and  excellent  as  a  summer  bean,  on  account  of  its 
remaining  longer  fit  for  use  than  any  other,  with  the  excep 
tion  of  the  Green  Windsor.  It  is  a  sure  bearer ;  and,  as  the 
pods  are  produced  in  succession,  pluckings  may  be  made  from 
day  to  day  for  many  weeks. 

The  seeds  are  the  heaviest  of  all  the  English  Beans ;  nine 
.well-grown  specimens  weighing  an  ounce. 


LEGUMINOUS    PLANTS. 


LENTIL.    Law. 
Ervum  lens. 

A  hardy,  annual  plant,  with  an  erect,  angular,  branching 
stem  a  foot  and  a  half  high.  The  leaves  are  winged,  with 
about  six  pairs  of  narrow  leaflets,  and  terminate  in  a  divided 
tendril,  or  clasper;  the  flowers  are  small,  numerous,  and 
generally  produced  in  pairs ;  the  pods  are  somewhat  quad 
rangular,  flattened,  usually  in  pairs,  and  enclose  one  or  two 
round,  lens-like  seeds,  the  size  and  color  varying  in  the  different 
varieties,  —  about  four  hundred  and  fifty  are  contained  in  an 
ounce,  and  their  power  of  germination  is  retained  three  years. 

Cultivation.  —  "  The  soil  best  adapted  for  the  Lentil  is  that 
of  a  dry,  light,  calcareous,  sandy  nature." 

When  cultivated  as  green  food  for  stock,  it  should  be  sown 
broadcast ;  but,  if  grown  for  ripe  seeds,  it  should  be  sown  in 
drills,  —  the  last  of  April  or  beginning  of  May  being  the  most 
suitable  season  for  sowing. 

Use.  —  "  The  Lentil  is  a  legume  of  the  greatest  antiquity, 
and  was  much  esteemed  in  the  days  of  the  patriarchs.  In 
Egypt  and  Syria,  the  seeds  are  parched,  and  sold  in  shops ; 
being  considered  by  the  natives  as  excellent  food  for  those 
making  long  journeys.  In  France,  Germany,  Holland,  and 
other  countries  of  Europe,  it  is  grown  to  a  considerable  ex 
tent,  both  for  its  seeds  and  haum.  The  former  are  used  in 
various  ways,  but  principally,  when  ripe,  in  soups,  as  split 
pease.  When  given  as  green  food  to  stock,  it  should  be  cut 
when  the  first  pods  are  nearly  full  grown." 

Varieties.  — 

COMMON  LENTIL.     Law. 

« 

Yellow  Lentil. 

This  variety  is  considered  superior  to  the  Large  Lentil, 
though  the  seeds  are  much  smaller.  In  the  markets  of  Paris, 


LENTIL.  513 

it  is  the  most  esteemed  of  all  the  cultivated  sorts.     Its  season 
is  the  same  with  that  of  the  last  named. 

GREEN  LENTIL. 
Lentille  verte  Du  Puy.   Vil. 

The  Green  Lentil  somewhat  resembles  the  Small  Lentil, 
particularly  in  its  habit  of  growth  ;  though  its  stem  is  taller 
and  more  slender,  and  its  foliage  deeper  colored.  The  prin 
cipal  distinction  is  in  the  color  of  the  seeds,  which  are  green, 
spotted  and  marbled  with  black. 

LARGE  LENTIL.     Law. 

Flowers  small,  white,  generally  two,  but  sometimes  three, 
on  each  peduncle  ;  the  pods  are  three-fourths  of  an  inch  long, 
half  an  inch  broad,  flattened,  and  generally  contain  a  single 
seed,  which  is  white  or  cream-colored,  lens-shaped,  three- 
eighths  of  an  inch  in  diameter,  and  an  eighth  of  an  inch  in 
thickness.  The  plant  is  about  fifteen  inches  high. 

It  is  one  of  the  most  productive  of  all  the  varieties,  though 
inferior  in  quality  to  the  Common  Lentil. 

ONE-FLOWERED  LENTIL. 

Ervum  monanthos. 

The  stem  of  this  quite  distinct  species  is  from  twelve  to 
fifteen  inches  high ;  the  flowers  are  yellow,  stained  or  spotted 
with  black,  and  produced  one  on  a  foot- stalk  ;  the  pods  are 
oval,  smooth,  and  contain  three  or  four  globular,  wrinkled, 
grayish-brown  seeds,  nearly  a  fourth  of  an  inch  in  diameter. 

About  five  hundred  and  fifty  seeds  are  contained  in  an 
ounce. 

The  One-flowered  Lentil  is  inferior  to  most  of  the  other 

65 


514  LEGUMINOUS    PLANTS. 

sorts ;    but  is  cultivated  to   some  extent,  in  France  and  else 
where,  both  for  its  seeds  and  herbage. 

RED  LENTIL.     Law. 

Seeds  of  the  size  and  form  of  those  of  the  Common  Lentil, 
but  of  a  reddish-brown  color;  flowers  light-red.  Its  season 
of  maturity  is  the  same  with  that  of  the  last  named. 

SMALL  LENTIL.     Law. 
Lentille  petite.   Vil. 

Seeds  about  an  eighth  of  an  inch  in  diameter ;  flowers  red 
dish  ;  and  pods  often  containing  two  seeds. 

This  is  the  "  Lentille  petite  "  of  the  French ;  and  is  the 
variety  mostly  sown  for  green  food  in  France,  although  its 
ripe  seeds  are  also  used.  It  is  rather  late,  and  grows  taller 
than  any  of  the  other  sorts,  except  the  Green  Lentil.  When 
sown  in  drills,  they  should  be  from  ten  to  fifteen  inches  apart, 
and  the  plants  about  four  or  five  inches  distant  in  the  rows. 

The  Lentils  are  of  a  close,  branching  habit  of  growth  ;  and 
a  single  plant  will  produce  a  hundred  and  fifty  and  often  a 
much  greater  number  of  pods. 


LUPINE. 

Lupinus. 

The  Lupines  are  distinguished  among  leguminous  plants 
by  their  strong,  erect,  branching  habit  of  growth.  Of  the 
numerous  species  and  varieties,  some  are  cultivated  for  orna 
ment,  others  for  forage,  and  some  for  ploughing  under  for 
the  purpose  of  enriching  the  soil.  The  only  species  grown 
for  their  farinaceous  seeds,  or  which  are  considered  of  much 
value  to  the  gardener,  are  the  two  following  :  — 


LUPINE.  515 

WHITE  LUPINE.     Law. 
Lupinus  albus. 

An  annual  species,  with  a  sturdy,  erect  stem  two  feet 
high ;  leaves  oblong,  covered  with  a  silvery  down,  and  pro 
duced  seven  or  eight  together  at  the  end  of  a  common  stem  ; 
the  flowers  are  white,  in  loose,  terminal  spikes ;  the  pods  are 
straight,  hairy,  about  three  inches  long,  and  contain  five  or  six 
large,  white,  flattened  seeds,  —  these  are  slightly  bitter  when 
eaten,  and  are  reputed  to  possess  important  medical  properties. 

"  The  White  Lupine  was  extensively  cultivated  by  the 
Romans  for  its  ripened  seeds,  which  were  used  for  food ; 
and  also  for  its  green  herbage,  which  was  employed  for  the 
support  of  their  domestic  animals." 

It  is  of  little  value  as  an  esculent ;  and,  compared  with 
many  other  leguminous  plants,  not  worthy  of  cultivation. 

The  seeds  should  be  sown  where  the  plants  are  to  remain, 
as  they  do  not  succeed  well  when  transplanted.  Sow  early 
in  May,  in  drills  sixteen  to  eighteen  inches  apart ;  cover  an 
inch  and  a  half  deep,  and  thin  to  five  or  six  inches  in  the 
rows. 

YELLOW  LUPINE.     Law. 
Lupinus  luteus. 

The  Yellow  Lupine  is  a  native  of  Sicily.  It  is  a  hardy 
annual,  and  resembles  the  foregoing  species  in  its  general 
character.  The  flowers  are  yellow  ;  the  pods  are  about  two 
inches  long,  hairy,  flattened,  and  enclose  four  or  five  large, 
roundish,  speckled  seeds.  It  blossoms  and  ripens  at  the  same 
time  with  the  White,  and  is  planted  and  cultivated  in  the 
same  manner. 

This  species  is  grown  in  Italy  for  the  same  purposes  as  the 
White,  but  more  extensively.  It  is  also  grown  in  some  parts 
of  the  south  of  France,  on  poor,  dry  grounds,  for  cutting  in  a 
green  state,  and  ploughing  under  as  a  fertilizer. 


516  LEGUMINOUS    PLANTS. 


THE     PEA. 

Pisum  sativum. 

The  native  country  of  the  Pea,  like  that  of  many  of  our 
garden  vegetables,  is  unknown.  It  is  a  hardy,  annual  plant ; 
and  its  cultivation  and  use  as  an  esculent  are  almost  uni 
versal. 

To  give  in  detail  the  various  methods  of  preparing  the 
soil,  sowing,  culture,  gathering,  and  use,  would  occupy  a 
volume. 

The  following  directions  are  condensed  from  an  elabo 
rate  treatise  on  the  culture  of  this  vegetable,  by  Charles 
M'Intosh,  in  his  excellent  work  entitled  "  The  Book  of  the 
Garden  : "  — 

Soil  and  its  Preparation.  —  The  Pea  comes  earliest  to  ma 
turity  in  light,  rich  soil,  abounding  in  humus  :  hence  the 
practice  of  adding  decomposed  leaves  or  vegetable  mould 
has  a  very  beneficial  effect.  For  general  crops,  a  rich,  hazel 
loam,  or  deep,  rich,  alluvial  soil,  is  next  best;  but,  for  the 
most  abundant  of  all,  a  strong  loam,  inclining  to  clay.  For 
early  crops,  mild  manure,  such  as  leaf-mould,  should  be  used. 
If  the  soil  is  very  poor,  stronger  manure  should  be  employed. 
For  general  crops,  a  good  dressing  may  be  applied  ;  and  for 
the  dwarf  kinds,  such  as  Tom  Thumb,  Bishop's  New  Long 
Pod,  and  the  like,  the  soil  can  hardly  be  too  rich. 

Seed  and  Sowing.  —  A  quart  of  ripe  pease  is  equal  to  about 
two  pounds'  weight ;  and  contains,  of  the  largest-sized  varie 
ties,  about  thirteen  hundred,  and  of  the  smaller  descriptions 
about  two  thousand,  seeds.  A  pint  of  the  small-seeded  sorts, 
such  as  the  Daniel  O'Rourke,  Early  Frame,  and  Early  Charl- 
ton,  will  sow  a  row  about  sixty  feet  in  length  ;  and  the  same 
quantity  of  larger-growing  sorts  will  sow  a  row  of  nearly  a 
hundred  feet,  on  account  of  being  sown  so  much  thinner.  A 


THE    PEA.  517 

fair  average  depth  for  covering  the  seed  is  two  and  a  half  or 
three  inches  ;  though  some  practise  planting  four  or  five  inches 
deep,  which  is  said  to  be  a  preventive  against  the  premature 
decay  of  the  vines  near  the  roots. 

As  to  distance  between  the  rows,  when  pease  are  sown  in 
the  usual  manner  (that  is,  row  after  row  throughout  the  whole 
field),  they  should  be  as  far  asunder  as  the  length  of  the  stem 
of  the  variety  cultivated  :  thus  a  pea,  that  attains  a  height  or 
length  of  two  feet,  should  have  two  feet  from  row  to  row,  and 
so  on  to  those  taller  or  lower  growing. 

They  are  sometimes  sown  two  rows  together,  about  a  foot 
apart,  and  ten,  twenty,  or  even  fifty  feet  between  the  double 
rows  ;  by  which  every  portion  of  the  crop  is  well  exposed  to 
the  sun  and  air,  and  the  produce  gathered  with  great  facility. 
There  is  no  loss  of  ground  by  this  method ;  for  other  crops 
can  be  planted  within  a  foot  or  two  of  the  rows,  and  this 
amount  of  space  is  necessary  for  the  purpose  of  gathering. 

A  common  practice  in  ordinary  garden  culture  is  to  sow  in 
double  rows  twelve  or  fourteen  inches  apart,  slightly  raising 
the  soil  for  the  purpose.  When  so  planted,  all  of  the  sorts 
not  over  two  feet  in  height  may  be  successfully  grown  with 
out  sticking.  When  varieties  of  much  taller  growth  are 
sown,  a  greater  yield  will  be  secured  by  bushing  the  plants ; 
which  is  more  economically  as  well  as  more  strongly  done  if 
the  planting  is  made  in  double  rows.  The  staking,  or  bush 
ing,  should  be  furnished  when  the  plants  are  three  or  four 
inches  high,  or  immediately  after  the  second  hoeing  :  they 
should  be  of  equal  height,  and  all  straggling  side-twigs  should 
be  removed  for  appearance'  sake. 

Early  Crops.  —  The  earliest  crops  produced  in  the  open 
garden  without  artificial  aid  are  obtained  by  judicious  selec 
tion  of  the  most  approved  early  varieties,  choosing  a  warm, 
favorable  soil  and  situation,  and  sowing  the  seed  either  in 
November,  just  as  the  ground  is  closing,  or  in  February  or 
March,  at  the  first  opening  of  the  soil ;  the  latter  season, 


518  LEGUMINOUS    PLANTS. 

however,  being  preferable,  as  the  seed  then  vegetates  with 
much  greater  certainty,  and  the  crop  is  nearly  or  quite  as 
early.  Great  benefit  will  be  derived  from  reflected  heat, 
when  planted  at  the  foot  of  a  wall,  building,  or  tight  fence, 
running  east  and  west.  It  is  necessary,  however,  when  warm 
sunshine  follows  cold,  frosty  nights,  to  shade  the  pease  from 
its  influence  an  hour  or  two  in  the  morning,  or  to  sprinkle 
them  with  cold  water  if  they  have  been  at  all  frozen. 

They  are  sometimes  covered  with  a  narrow  glass  frame  of 
a  triangular  form,  and  glazed  on  both  sides,  or  on  one  only, 
according  as  they  may  be  used  on  rows  running  from  north  to 
south,  or  from  east  to  west.  In  the  latter  case,  such  frames 
may  have  glass  in  the  south  side  only. 

Subsequent  Cultivation.  —  "  When  the  crop  has  attained  the 
height  of  about  five  inches,  a  little  earth  should  be  drawn 
around  the  stems,  but  not  so  closely  as  to  press1  upon  them  : 
it  should  form  a  sort  of  ridge,  with  a  slight  channel  in  the 
middle.  The  intention  here  is  not,  as  in  many  other  cases, 
to  encourage  the  roots  to  diverge  in  a  horizontal  direction 
(for  they  have  no  disposition  to  do  so),  but  rather  to  give  a 
slight  support  to  the  plants  until  they  take  hold  of  the  stakes 
that  are  to  support  them.  Those  crops  which  are  not  to  be 
staked  require  this  support  the  most :  and  they  should  have 
the  earth  drawn  up  upon  one  side  only,  that  the  vines  may 
be  thrown  to  one  side  ;  which  will  both  facilitate  the  opera 
tion  of  gathering,  and  keep  the  ground  between  them  clear 
at  the  same  time,  while  it  supports  the  necks  of  the  plants 
better  than  if  the  earth  was  drawn  up  on  both  sides." 

Mildew.  —  One  of  the  most  successful  cultivators  (T.  A. 
Knight)  says,  "  that  the  secondary  and  immediate  cause  of 
this  disease  is  a  want  of  a  sufficient  supply  of  moisture  from 
the  soil,  with  excess  of  humidity  in  the  air ;  particularly 
if  the  plants  be  exposed  to  a  temperature  below  that  to  which 
they  have  been  accustomed.  If  damp  and  cloudy  weather 
succeed  that  which  has  been  warm  and  bright,  without  the 


THE    PEA.  519 

intervention  of  sufficient  rain  to  moisten  the  ground  to  some 
depth,  the  crop  is  generally  much  injured  by  mildew." 

"  While  engaged  in  the  production  of  those  excellent  pease 
which  bear  his  name,  he  proved  this  theory  by  warding  off 
mildew  by  copious  waterings  of  the  roots.  The  fashionable 
remedy,  at  present,  is  the  application  of  sulphur.  This,  no 
doubt,  subdues  the  disease,  but  does  not  remove  the  cause."  — 
M'Int. 

Gathering.  —  The  crop  should  be  gathered  as  it  becomes 
fit  for  use.  If  even  a  few  of  the  pods  begin  to  ripen,  young 
pods  will  not  only  cease  to  form,  but  those  partly  advanced 
will  cease  to  enlarge. 

O 

Use.  —  "  In  a  sanitary  point  of  view,  pease  cannot  be  eaten 
too  young,  nor  too  soon  after  they  are  gathered ;  and  hence 
people  who  depend  on  the  public  markets  for  their  supply 
seldom  have  this  very  popular  vegetable  in  perfection,  and 
too  often  only  when  it  is  almost  unfit  for  use.  This  is  a 
formidable  objection  to  the  use  of  pease  brought  from  long 
distances.  It  is,  of  course,  for  the  interest  of  the  producer 
to  keep  back  his  pease  till  they  are  fully  grown,  because  they 
measure  better,  and,  we  believe,  by  many  are  purchased 
quicker,  as  they  get  greater  bulk  for  their  money.  This  may 
be  so  far  excusable  011  the  part  of  such  :  but  it  is  inexcusable 
that  a  gentleman,  having  a  garden  of  his  own,  should  be 
served  with  pease  otherwise  than  in  the  very  highest  state  of 
perfection  ;  which  they  are  not,  if  allowed  to  become  too  old, 
or  even  too  large."  —  M'Int. 

"  Pease,  in  a  green  state,  are  with  difficulty  sent  to  a  dis 
tance,  as,  when  packed  closely  together,  heat  and  fermentation 
speedily  take  place.  This  is  one  of  the  causes  why  pease 
from  the  South,  or  those  brought  by  long  distances  to  market, 
are  discolored,  devoid  of  flavor,  and,  worst  of  all,  very  un 
wholesome  to  eat.  Pease  intended  for  long  transportation 
should  be  packed  in  open  baskets  (not  in  boxes  or  tight  bar 
rels),  and  laid  in  layers  not  more  than  two  inches  thick ;  and, 


520  LEGUMINOUS    PLANTS. 

between  such  layers,  a  thick  stratum  of  clean  straw  or  other 
dry  material  should  be  placed." 

Varieties.  —  These  are  very  numerous,  and,  like  those  of 
the  Brocoli  and  Lettuce,  not  only  greatly  confused,  but  often 
based  on  trifling  and  unimportant  distinctions. 

From  experiments  made  a  few  years  since  in  the  gardens 
of  the  London  Horticultural  Society,  under  the  direction  of 
Mr.  Thompson,  who  planted  no  less  than  two  hundred  and 
thirty-five  reputed  sorts  (all  of  which  were  then  enumerated 
in  seedsmen's  catalogues),  only  twenty-seven  of  the  number 
were  selected  as  being  really  useful.  About  the  same  time, 
upwards  of  a  hundred  sorts  were  grown  by  Mr.  M'lntosh, 
from  which  twelve  were  selected  as  being  truly  distinct  and 
valuable. 

"  New  sorts  are  yearly  introduced  :  and  it  would  be  inju 
dicious  not  to  give  them  a  fair  trial;  for  as  we  progress  in 
pea-culture,  as  in  every  other  branch  of  horticulture,  we  may 
reasonably  expect  that  really  improved  and  meritorious  sorts 
will  arise,  and  be  substituted  for  others  that  may  be  infe 
rior." 

AUVERGNE.     Cot.  Gard. 
White  Sabre.     White  Cimeter. 

The  plant  is  of  moderately  strong  habit  of  growth,  pro 
ducing  a  single  stem  from  four  to  five  feet  high,  according  to 
the  soil  in  which  it  is  grown  ;  and  bears  from  twelve  to  fifteen 
pods.  These  are  generally  single,  but  sometimes  in  pairs ; 
when  fully  grown,  four  inches  and  a  half  long,  and  over  half 
an  inch  broad ;  tapering  to  the  point,  and  very  much  curved. 
They  contain  from  eight  to  ten  peas,  which  are  closely  com 
pressed,  and  of  the  size  of  the  Early  Frames.  Even  the 
small  pods  contain  as  many  as  six  or  seven  peas  in  each. 
The  ripe  seed  is  white. 

Plants  from  seed  sown  May  1  were  in  blossom  June  26  ; 
and  the  pods  were  sufficiently  grown  for  plucking,  July  12. 


THE    PEA.  521 

The  Auvergne  Pea  was  introduced  from  France  into  Eng 
land  some  years  ago  by  the  London  Horticultural  Society. 
Although  it  very  far  surpasses  most  of  the  varieties  of  the 
White  Pea,  it  has  never  become  much  disseminated,  and  is 
very  little  known  or  cultivated.  It  is,  however,  a  most  cha 
racteristic  variety,  and  always  easily  distinguishable  by  its 
long,  curved  pods.  It  is  one  of  the  most  productive  of  all 
the  garden  pease. 

BATT'S  WONDER.     Trans. 

Plant  three  feet  in  height,  of  robust  growth ;  foliage  dark- 
green  ;  pods  narrow,  nearly  straight,  but  exceedingly  well 
filled,  containing  seven  or  eight  peas  of  medium  size,  which, 
when  ripe,  are  small,  smooth,  and  of  a  bluish-green  color. 

Planted  May  1,  the  variety  will  flower  about  July  1,  and 
the  pods  will  be  fit  for  use  the  middle  of  the  month. 

The  variety  withstands  drought  well,  and  the  pods  hang 
long  before  the  peas  become  too  hard  for  use.  It  is  an  ex 
cellent  pea  for  a  second  crop. 

BECK'S  PRIZE-TAKER.      Trans. 
Prize-taker.     Rising  Sun. 

Plant  four  and  a  half  to  five  feet  in  height ;  pods  roundish, 
curved  or  hooked  near  the  end,  well  filled,  containing  seven 
to  eight  middle-sized  peas  of  a  fine  green  color  when  young, 
and  mixed  olive  and  white  when  ripe. 

Sown  May  1,  the  variety  will  blossom  June  25,  and  the 
pods  will  be  suitable  for  plucking  about  the  12th  of  July. 

It  is  one  of  the  best  varieties  for  the  main  crop.  Similar 
to,  if  not  identical  with,  Bellamy's  Early  Green  Marrow. 

BEDMAN'S  IMPERIAL.     Cot.  Gard. 

The  plant  generally  produces  a  single  stem,  which  is  from 
three  to  four  feet  high ;  the  pods  are  usually  in  pairs,  but 

66 


522  LEGUMINOUS    PLANTS. 

sometimes  single,  three  inches  and  a  quarter  long,  five-eighths 
of  an  inch  broad,  somewhat  carved,  and  terminate  abruptly 
at  the  points.  Each  pod  contains  six  to  seven  peas,  which 
are  of  an  ovate  form,  and  about  a  third  of  an  inch  in  their 
greatest  diameter.  The  ripe  seed  is  pale-blue. 

Planted  May  1,  the  variety  blossomed  the  last  of  June, 
and  furnished  pease  for  use  about  the  18th  of  July.  For 
many  years,  this  variety  stood  foremost  among  the  Imperials ; 
but  is  now  giving  place  to  other  and  greatly  superior  sorts. 

BELLAMY'S  EARLY  GREEX  MARROW.      Cot.  Gard. 

Plant  of  strong  and  robust  habit  of  growth,  sometimes  with 
a  single  and  often  with  a  branching  stem,  four  and  a  half  or 
five  feet  high,  and  producing  from  twelve  to  eighteen  pods  : 
these  are  in  pairs,  rarely  single,  three  inches  and  a  half  long, 
seven-tenths  of  an  inch  broad,  slightly  curved,  thick-backed, 
and  terminate  abruptly  at  the  point.  The  surface  is  smooth, 
and  of  a  very  dark-green  color.  They  contain,  on  an  ave 
rage,  from  six  to  seven  large  bluish-green  peas.  The  ripe 
seed  has  a  mixed  appearance ;  some  being  dull  yellowish- 
white,  and  others  light  olive-green,  in  about  equal  propor 
tions. 

Plants  from  seed  sown  the  first  week  in  May  were  in  blos 
som  the  last  week  in  June,  and  pods  were  plucked  for  use 
about  the  middle  of  July. 

The  variety  is  highly  recommended,  both  as  a  good  bearer 
and  a  pea  of  excellent  quality,  whether  for  private  use  or  for 
marketing  :  for  the  latter  purpose  it  is  peculiarly  adapted, 
as  the  pod  is  of  a  fine  deep-color,  handsomely  and  regularly 
shaped,  and  always  plumply  filled. 

BISHOP'S  EARLY  DWARF.     Law. 

Pods  single  or  in  pairs,  about  two  inches  long,  bent  back 
at  both  ends,  and  increasing  in  size  towards  the  middle ;  pea 


THE    PEA.  523 

about  a  fourth  of  an  inch  in  diameter,  and  irregularly  shaped, 
cream-colored,  with  blotches  of  white,  particularly  about  the 
eye.  The  plant  grows  little  more  than  a  foot  high,  and  is 
fairly  productive.  Early  sowings  will  give  a  supply  for  the 
table  in  about  ten  weeks. 

This  once-popular,  Early  Dwarf  sort  is  now  rapidly  giving 
place  to  Bishop's  New  Long-podded,  —  a  more  prolific  and 
much  superior  variety. 

BISHOP'S  NEW  LO^SG-PODDED. 

Stem  about  two  feet  high;  pods  nearly  straight,  almost 
cylindrical,  containing  six  or  seven  white  peas.  It  is  an 
early  variety,  an  abundant  bearer,  of  excellent  quality,  and 
in  all  respects  much  superior  to  the  Common  Bishop's  Early 
Dwarf.  Planted  the  1st  of  May,  it  will  blossom  June  14, 
and  yield  pease  for  the  table  the  10th  of  July. 

M'Intosh  describes  it  as  "  a  most  abundant  bearer,  produ 
cing  a  succession  of  pods  during  most  of  the  pea-season.  Like 
all  pease  of  its  class,  it  requires  a  rich  soil,  and  from  four  to 
six  inches  between  the  seed  in  the  line.  It  is  one  of  the 
most  valuable  sorts  for  small  gardens  and  for  domestic  use. 
It  originated  in  England  with  Mr.  David  Bishop;  and  is  a 
hybrid  b'etween  Bishop's  Early  Dwarf  and  one  of  the  Mar 
rowfats,  carrying  with  it  the  characters  of  both  its  parents." 

BLACK-EYED  MARROW. 

Plant  about  five  feet  high,  strong  and  vigorous  ;  pods  gene 
rally  single,  sometimes  in  pairs,  three  inches  and  a  quarter 
in  length,  three-fourths  of  an  inch  in  breadth,  becoming  rough 
or  wrinkled  on  the  surface  as  they  approach  maturity,  and 
containing  about  six  large,  round,  cream-white  or  brownish- 
white  black-eyed  seeds,  about  three-eighths  of  an  inch  in 
diameter. 


524  LEGUMINOUS    PLANTS. 

Its  season  is  nearly  the  same  with  the  Dwarf  and  Missouri 
Marrow.  If  sown  the  1st  of  May,  the  plants  will  blossom 
the  28th  or  30th  of  June,  and  yield  pease  for  the  table 
about  July  15  :  the  crop  will  ripen  the  last  of  the  same 
month. 

This  is  a  very  prolific  as  well  as  excellent  variety.  It  is 
little  cultivated  in  gardens  at  the  North,  though  sometimes 
grown  as  a  field-pea  in  the  Canadas.  In  the  Middle  States, 
and  at  the  South,  it  is  a  popular  market-sort,  and  its  cultiva 
tion  is  much  more  extensive. 

The  dark  color  of  the  eye  of  the  ripened  seed  distinguishes 
the  variety  from  all  others. 

BLUE  CIMETER.      Thomp. 
Sabre.     Dwarf  Sabre.     Blue  Sabre.     New  Sabre.     Beck's  Eclipse. 

Plant  about  three  feet  high ;  pods  generally  in  pairs,  well 
filled,  long,  roundish,  gradually  curved  from  the  stem  to  the 
point,  or  cimeter- shaped ;  seeds  of  good  quality,  larger  than 
those  of  the  Prussian  Blue,  from  which  the  variety  doubtless 
originated,  and  to  which,  when  grown  in  poor  soil,  it  has  a 
tendency  to  return. 

If  planted  the  1st  of  May,  it  will  blossom  about  the  28th 
of  June,  and  the  pods  will  be  suitable  for  plucking  about  the 
middle  of  July. 

It  bears  abundantly,  but  not  in  succession  ;  and,  for  this 
reason,  is  much  prized  by  market-gardeners.  The  most  of  the 
pods  being  fit  to  pluck  at  the  same  time,  the  crop  is  harvested 
at  once,  and  the  land  immediately  occupied  with  other  vegeta 
bles. 

BLUE  IMPERIAL. 
Dwarf  Blue  Imperial. 

Plant  strong  and  vigorous,  four  feet  in  height,  with  large, 
healthy  foliage  ;  pods  single  and  in  pairs,  three  inches  and  a 


THE    PEA.  525 

quarter  in  length,  three -fourths  of  an  inch  in  breadth,  con 
taining  six  or  seven  large  peas. 

The  ripe  seed  is  somewhat  indented  and  irregularly  com 
pressed,  three-eighths  of  an  inch  in  diameter,  and  of  a 
greenish-blue  color. 

With  respect  to  season,  the  variety  is  intermediate.  If 
planted  the  1st  of  May,  it  will  blossom  the  26th  of  June, 
and  the  pods  will  attain  a  size  fit  for  plucking  about  the  12th 
of  July.  It  is  very  hardy;  yields  abundantly;  thrives  well  in 
almost  any  description  of  soil  or  situation ;  and,  though  not 
so  sweet  and  tender  as  some  of  the  more  recent  sorts,  is  of 
good  quality.  It  vegetates  with  much  greater  certainty,  and 
its  crops  are  more  reliable,  than  the  higher-flavored  varieties ; 
and  these  qualities  will  still  secure  its  cultivation  by  those 
who  prefer  a  certain  and  plentiful  supply  of  fair  quality,  to  a 
precarious  and  limited  yield  of  extraordinary  sweetness  and 
excellence.  It  has  long  been  grown  in  this  country,  and  is 
considered  a  standard  variety. 

BLUE  PRUSSIAN.     Cot.  Gard. 
Dwarf  Blue  Prussian.     Prussian  Blue.     Green  Prussian. 

Plant  of  a  vigorous  but  not  robust  habit  of  growth,  with  a 
single  stem  about  three  feet  high,  which  is  sometimes  branch 
ing.  The  pods  are  generally  produced  in  pairs,  but  are  also 
sometimes  single,  and  vary  from  twelve  to  sixteen  on  each 
plant.  They  are  from  two  and  three-fourths  of  an  inch  to 
three  inches  long,  three-fourths  of  an  inch  wide,  somewhat 
curved,  and  rather  broader  towards  the  point,  where  they 
terminate  abruptly.  They  contain  about  seven  peas,  which 
are  four-tenths  of  an  inch  long,  seven-twentieths  of  an  inch 
wide,  about  the  same  in  thickness,  and  compressed  on  the 
sides,  from  being  so  close  together.  The  ripe  seed  is  blue. 

Sown  the  1st  of  May,  the  plants  blossomed  June  28,  and 
yielded  pease  for  use  the  middle  of  July. 


526  LEGUMINOUS    PLANTS. 

It  produces  abundantly,  and  is  a  valuable  sort  for  late  sum 
mer  use.  "  It  is  unquestionably  the  parent  of  the  Blue  Im 
perial  and  all  like  varieties." 

BLUE  SPANISH  DWARF.      Cot.  Gard. 
Groom's  Superb.     Blue  Fan. 

Plant  from  a  foot  and  a  half  to  three  feet  high.  The  pods 
are  single  and  in  pairs,  in  about  equal  proportion,  two  inches 
and  a  half  long,  containing  from  six  to  seven  peas  each. 
The  ripe  seed  is  pale-blue. 

Plants  from  sowings  made  the  first  of  May  will  blossom 
the  last  of  June,  and  yield  pease  for  use  the  middle  of 
July. 

It  is  a  useful  variety  for  small  gardens,  as  it  is  a  low  grower 
and  a  fair  bearer ;  but  it  is  now  much  surpassed  by  Bishop's 
Long -podded  and  Burbridge's  Eclipse,  both  of  which  are 
considered  more  prolific  and  better  flavored. 

BRITISH  QUEEN.      Cot.  Gard. 
Hair's  Defiance.     Tall  White  Mammoth.     Erin's  Queen. 

The  plant  is  of  a  showy  and  robust  habit  of  growth, 
from  six  to  seven  feet  high,  sometimes  with  a  single  stem, 
but  generally  branching  within  nine  inches  or  a  foot  of 
the  ground,  and  frequently  furnished  with  two  and  even 
three  laterals,  which  are  of  the  same  height  as  the  whole 
plant.  The  pods  begin  to  be  produced  at  the  first  joint  above 
the  first  lateral  shoot,  and  are  in  number  from  thirteen  to 
eighteen  on  each  plant.  They  are  generally  single,  but  fre 
quently  in  pairs,  from  three  inches  and  a  quarter  to  three 
inches  and  three-quarters  long,  rather  flattened  and  broad 
when  first  fit  to  gather,  but  becoming  round  and  plump  when 
more  advanced.  They  are  quite  smooth,  of  a  bright-green 
color,  slightly  curved,  wavy  on  the  upper  edge,  and  contain 


THE    PEA.  527 

from  five  to  seven  exceedingly  large  peas,  which  are  not  so 
close  together  as  to  compress  each  other.  The  ripe  seed  is 
white,  large,  and  wrinkled. 

Sown  the  1st  of  May,  the  plants  will  blossom  about  the 
30th  of  June,  and  pods  may  be  plucked  for  use  about 
the  15th  of  July.  They  will  ripen  off  about  the  1st  of 
August. 

This  is  one  of  the  best  late  peas  in  cultivation.  It  belongs 
to  the  class  known  as  Wrinkled,  or  Knight's  Marrow ;  but  is 
much  superior  in  every  respect  to  all  the  old  varieties  usually 
called  Knight's  Marrows,  being  much  more  prolific  and  richly 
flavored.  As  an  intermediate  variety,  it  deserves  a  place  in 
every  garden. 

BURBRIDGE'S  ECLIPSE.      Cot.  Card. 
Stubbs's  Dwarf. 

Plant  a  robust  grower,  always  with  a  simple  stem,  attaining 
the  height  of  a  foot  and  a  half  to  about  two  feet ;  pods  in 
pairs,  rarely  single,  and  from  three  inches  to  three  inches  and 
a  quarter  long,  seven-tenths  of  an  inch  broad,  perfectly 
straight,  and  of  equal  width  throughout,  with  a  slight  waving 
on  the  upper  edge,  —  they  contain  from  five  to  seven  peas, 
which  are  ovate,  nearly  half  an  inch  long,  a  third  of  an  inch 
broad,  and  the  same  in  thickness. 

Seed  was  planted  May  1,  the  plants  blossomed  June  26, 
and  pods  were  plucked  for  use  July  14. 

This  may  be  classed  among  the  valuable  contributions 
which  have  been  made  to  the  list  of  peas  during  the  last 
few  years.  Unlike  most  of  the  dwarf  varieties,  it  is  a  most 
productive  sort ;  and  thus  its  dwarf  character  is  not  its  chief 
recommendation.  For  private  gardens,  or  for  cultivation  for 
market,  few  peas  surpass  this  and  Bishop's  Long-podded. 


5£8  LEGUMINOUS    PLANTS. 

CARTER'S  VICTORIA.     Trans. 
Carter's  Eclipse. 

Plant  six  to  seven  feet  high ;  pods  large,  slightly  curved, 
containing  seven  or  eight  large  peas,  which  are  sweet  and  of 
excellent  quality.  The  ripe  seeds  are  white,  and  much  shri 
velled  or  wrinkled. 

Plants  from  seeds  sown  May  1  blossomed  July  1,  and  the 
pods  were  fit  for  plucking  the  18th  of  the  month. 

The  variety  continues  long  in  bearing,  and  the  peas  ex 
ceed  in  size  those  of  Knight's  Tall  White  Marrow.  It  is  one 
of  the  best  late  tall  peas. 

CHARLTON.     Cot.  Gard.    Law.    Thomp. 

Early  Charlton. 

The  original  character  of  this  variety  may  be  described  as 
follows  :  — 

Plant  about  five  feet  high,  and  of  vigorous  growth  :   leaves 

o    *  o  o  y 

large,  with  short  petioles ;  tendrils  small ;  pods  broad,  con 
taining  six  or  seven  peas  of  excellent  quality.  They  are 
rather  larger  than  those  of  the  Early  Frame,  with  which  this 
is  often  confounded.  The  Early  Charlton  may,  however,  be 
distinguished  by  its  stronger  habit  of  growth,  flat  pods,  larger 
seeds,  and  by  being  fit  for  use  about  a  fortnight  later  than  the 
Early  Frame ;  so  that,  when  sown  at  the  same  time,  it  forms 
a  succession. 

According  to  the  Messrs.  Lawson,  this  is  the  oldest,  and 
for  a  long  period  was  the  best  known  and  most  extensively 
cultivated,  of  all  the  varieties  of  white  garden-pease.  Its  his 
tory  can  be  traced  as  far  back  as  1670  ;  and  from  that  time  till 
about  1770,  or  nearly  a  century,  it  continued  to  stand  first 
in  catalogues  as  the  earliest  pea,  until  it  was  supplanted  by 
the  Early  Frame  about  1770.  It  is  further  said  by  some  to 
be  the  source  from  which  the  most  esteemed  early  garden 


THE    PEA.  529 

varieties  have  arisen ;  and  that  they  are  nothing  else  than  the 
Early  Charlton  Pea,  considerably  modified  in  character  from 
the  effects  of  cultivation  and  selection.  Although  this  idea 
may  seem  far-fetched,  it  is  not  improbable,  especially  when 
we  take  into  consideration  the  susceptibility  of  change,  from 
cultivation  and  other  causes,  which  the  Pea  is  ascertained  to 
possess.  Thus  if  the  Early  Charlton,  or  any  other  variety, 
be  sown  for  several  years,  and  only  the  very  earliest  and 
very  latest  flowering-plants  selected  for  seed  each  season, 
the  difference  in  the  time  of  ripening  between  the  two  will 
ultimately  become  so  great  as  to  give  them  the  appearance 
of  two  distinct  varieties ;  and  by  sowing  the  earlier  portion 
on  light,  early  soils,  and  the  later  on  strong,  black,  coarse, 
or  low  soils,  the  difference  will  become  materially  increased. 
It  is  therefore  probable,  that  the  Early  Frame,  with  its  nu 
merous  sub-varieties  (including  the  Dan  O'Rourke,  Prince 
Albert,  Early  Kent,  and  a  multitude  of  others),  may  have 
originated  in  the  Charlton,  though  some  of  them  differ  essen 
tially  in  their  habit  of  growth. 

The  various  names  by  which  it  has  been  known  are  Read 
ing  Hotspur,  Master's  or  Flander's  Hotspur,  Golden  Hotspur, 
Brompton  Hotspur,  Essex  Hotspur,  Early  Nicol's  Hotspur, 
Charlton  Hotspur,  and  finally  Early  Charlton ;  the  last  name 
becoming  general  about  1750. 

An  English  writer  remarks,  "  that  the  variety  now  exists 
only  in  name.  That  which  is  sold  for  the  Early  Charlton  is 
often  a  degenerated  stock  of  Early  Frames,  or  any  stock  of 
Frames  which  cannot  be  warranted  or  depended  upon,  but 
which  are,  nevertheless,  of  such  a  character  as  to  admit  of 
their  being  grown  as  garden  varieties.  The  Early  Charlton,  if 
grown  at  all  by  seed-growers  as  a  distinct  variety,  is  certainly 
cultivated  to  a  very  limited  extent." 

Of  the  popular  American  improved  early  sorts,  the  Hill's 
Early,  Hovey's  Extra  Early,  Landreth's  Extra  Early,  are 
hardy,  as  well  as  very  prolific ;  and  are  not  only  well  adapted 

67 


530  LEGUMINOUS    PLANTS. 

for  private  gardens,  but  may  be  recommended  as  the  most 
profitable  kinds  for  cultivating  for  early  marketing.  In  an 
experimental  trial  of  these  kinds  with  the  Early  Daniel 
O'Rourke,  and  some  of  the  most  approved  of  the  earliest 
foreign  varieties,  they  proved  to  be  nearly  or  quite  as  early, 
fully  as  prolific,  continued  longer  in  bearing,  and  were  much 
more  stocky  and  vigorous  in  habit. 

CHAMPION  OF  PARIS.     Cot.  Gard. 
Excelsior.     Paradise  Marrow.     Stuart's  Paradise. 

Plant  of  vigorous  growth,  with  a  simple  stem  five  to  six 
feet  high,  rarely  branched,  producing  from  eight  to  ten  pods. 
These  last  are  generally  single,  but  sometimes  in  pairs,  from 
three  inches  and  a  quarter  to  three  inches  and  three-quarters 
long,  and  five-eighths  of  an  inch  wide.  They  are  curved 
almost  as  much  as  those  of  the  Cimeter ;  and,  when  near 
maturity,  become  quite  fleshy,  wrinkled,  and  thick-backed. 
They  contain  from  six  to  seven  large  peas,  which  are  close 
together  without  being  compressed.  The  ripe  seed  is  white, 
medium-sized,  somewhat  flattened  and  pitted.  If  sown  May  1, 
the  plants  will  blossom  June  28,  and  the  pods  will  be  ready 
for  plucking  July  16. 

This  is  a  very  excellent  pea,  an  abundant  cropper,  and  con 
siderably  earlier  than  the  Auvergne  and  Shillings  Grotto  ;  to 
both  of  which  it  is  also  greatly  superior. 

CLIMAX.     Trans. 

Napoleon. 

Plant  three  feet  and  a  half  high,  of  robust  habit ;  pods 
single  or  in  pairs,  three  inches  long,  containing  five  or  six 
peas  ;  when  ripe,  these  are  of  medium  size,  pale-blue  or  olive, 
sometimes  yellowish,  shaded  with  blue,  and,  like  the  Eugenie, 
much  wrinkled  and  indented. 

If  sown  the  beginning  of  May,  the  variety  will  blossom 


THE    PEA.  531 

about  the  15th  of  June,  pods  may  be  plucked  for  use  the 
10th  of  July,  and  the  crop  will  ripen  the  25th  of  the  same 
month. 

English  catalogues  represent  the  Napoleon  as  being  "  the 
earliest  blue  pea  in  cultivation,  podding  from  the  bottom  of 
the  haum  to  the  top,  with  fine  large  pods."  In  a  trial  growth, 
it  proved  early  and  productive  ;  not  only  forming  a  great  num 
ber  of  pods,  but  well  filling  the  pods  after  being  formed.  In 
quality  it  is  tender,  very  sweet  and  well  flavored,  resembling 
the  Champion  of  England.  Its  season  is  nearly  the  same 
with  that  of  the  Eugenie,  and  the  variety  is  well  deserving  of 
cultivation. 

Mr.  Harrison,  the  originator  of  the  Eugenie  and  Napoleon, 
states  that  both  of  the  peas  were  originally  taken  from  one 
pod. 

DANTZIC.     Law. 

Plant  six  to  seven  feet  high,  branching  ;  pods  in  pairs,  two 
and  a  half  inches  long,  half  an  inch  broad,  compact,  and 
slightly  bent.  When  ripe,  the  seed  is  the  smallest  of  all  the 
light  peas,  quite  round  or  spherical,  of  a  bright-yellow  color, 
beautifully  transparent,  with  whitish  eyes. 

If  sown  the  1st  of  May,  the  plants  will  blossom  the  8th 
of  July,  afford  pease  for  the  table  about  the  25th  of  the 
same  month,  and  ripen  from  the  10th  to  the  middle  of  Au 
gust. 

It  is  not  a  productive  variety,  and  is  seldom  cultivated  in 
England  or  in  this  country ;  but  is  grown  extensively  on  the 
shores  of  the  Baltic,  and  exported  for  splitting,  or  boiling 
whole. 

DICKSON'S  FAVORITE.     Trans. 

Dickson's  Early  Favorite. 

Plant  five  feet  high,  stocky,  vigorous,  and  very  prolific  ; 
pods  ten  to  twelve  on  a  stalk,  long,  round  when  fully  grown, 


532  LEGUMINOUS    FLAM'S. 

curved,  hooked  at  the  extremity,  but  not  so  much  so  as  in  the 
Auvergne,  —  to  which,  in  many  respects,  it  bears  a  strong 
resemblance.  The  pods  are  remarkably  well  filled,  contain 
ing  from  eight  to  ten  peas  of  medium  size,  round,  and  very 
white. 

Planted  the  1st  of  May,  the  variety  blossomed  June  25, 
and  pods  were  gathered  for  use  the  12th  of  July. 

This  pea  is  highly  deserving  of  cultivation  as  a  second 
early  variety. 

DILLISTONE'S  EARLY.     Cot.  Gard. 

The  plant  is  of  slender  habit  of  growth,  produces  a  single 
stem  two  feet  high,  and  bears,  on  an  average,  from  seven  to 
nine  pods  :  these  are  smaller  than  those  of  the  Dan  O'Rourke, 
generally  single,  but  occasionally  in  pairs,  almost  straight, 
and  contain  seven  peas  each.  The  seed,  Avhen  ripe,  is 
white. 

Sown  at  the  time  of  the  Dan  O'Rourke,  the  plants  were  a 
mass  of  bloom  three  days  before  the  last  named  had  com 
menced  blossoming,  and  the  crop  was  ready  for  gathering 
seven  days  before  the  Dan  O'Rourke. 

This  is  undoubtedly  the  earliest  pea  known,  and  is  quite 
seven  or  eight  days  earlier  than  the  Dan  O'Rourke,  which 
has  hitherto  been  regarded  as  the  earliest  variety.  A  striking 
feature  of  Dillistone's  Early  is,  that  its  changes  take  place 
at  once.  It  blooms  in  a  mass,  its  pods  all  appear  together, 
and  the  whole  crop  is  ready  to  be  gathered  at  the  same 
time. 

In  the  Chiswick  Garden,  England,  where  a  hundred  and 
sixteen  varieties  were  experimentally  cultivated,  during  the 
season  of  1860,  under  the  supervision  of  Robert  Hogg,  LL.D., 
this  variety  was  beginning  to  die  off,  when  the  Dan  O'Rourke 
was  yet  green  and  growing. 


THE    PEA.  533 

DWARF  MARROW. 
Dwarf  White  Marrow.     Dwarf  Marrowfat.     Early  Dwarf  Marrowfat. 

Plant  from  three  to  four  feet  in  height,  generally  with  a 
single  stem,  but  sometimes  branching ;  pods  somewhat  flat 
tened,  generally  single,  but  sometimes  produced  in  pairs,  three 
inches  to  three  inches  and  a  half  long,  three-fourths  of  an 
inch  broad  at  the  middle,  tapering  with  a  slight  but  regular 
curve  to  both  ends,  and  containing  about  six  closely-set  peas  : 
these  are  cream-colored  and  white ;  the  white  prevailing 
about  the  eye,  and  at  the  union  of  the  two  sections  of  the 
pea ;  not  perfectly  round,  but  more  or  less  compressed, 
slightly  wrinkled,  and  measuring  nearly  three-eighths  of  an 
inch  in  diameter. 

Planted  the  1st  of  May,  the  variety  blossomed  the  last  of 
June,  and  afforded  pease  for  the  table  the  loth  of  July. 

The  Dwarf  Marrow  is  hardy  and  productive.  Though  not 
so  sweet  or  well  flavored  as  some  of  the  more  recent  sorts,  its 
yield  is  abundant  and  long  continued  ;  and,  for  these  quali 
ties,  it  is  extensively  cultivated.  The  variety,  however,  is 
rarely  found  in  an  unmixed  state ;  much  of  the  seed  sown 
under  this  name  producing  plants  of  stronger  habit  of  growth 
than  those  of  the  true  Dwarf  Marrow,  and  more  resembling 
the  Tall  White  variety. 

EARLY  DAN  O'RouRKE. 

Dunnett's  First  Early.     Waite's  Dan  O'Rourke.     Carter's  Earliest. 
Sangster's  Number  One.  Cot.  Qard. 

Plant  from  three  and  a  half  to  four  feet  high,  —  in  general 
habit  not  unlike  the  Early  Frame,  of  which  it  is  probably  an 
improved  variety ;  pods  usually  single,  two  inches  and  three- 
fourths  long,  containing  five  or  six  peas. 

When  fully  ripe,  the  pea  is  round,  cream-colored,  white  at 
the  eye  and  at  the  junction  of  the  cotyledons,  and  nearly  a 
fourth  of  an  inch  in  diameter. 


534  LEGUMINOUS    PLANTS. 

Plants  from  seeds  sown  May  1  were  in  bloom  June  7,  and 
pods  were  gathered  for  use  from  the  25th  of  the  month. 

The  Dan  O'Rourke  is  remarkable  for  its  precocity ;  and, 
with  the  exception  of  Dillistone's  Early  and  one  or  two 
American  varieties,  is  the  earliest  of  all  the  sorts  now  in  cul 
tivation.  It  is  hardy,  prolific,  seldom  fails  to  produce  a  good 
crop,  appears  to  be  well  adapted  to  our  soil  and  climate,  is 
excellent  for  small  private  gardens,  and  one  of  the  best  for 
extensive  culture  for  market. 

Its  character  as  an  early  pea  can  be  sustained  only  by  care 
ful  culture,  and  judicious  selection  of  seeds  for  propagation. 
If  grown  in  cold  soil,  from  late-ripened  seeds,  the  variety 
will  rapidly  degenerate ;  and,  if  from  the  past  any  thing  can 
be  judged  of  the  future,  the  Dan  O'Rourke,  under  the  ordi 
nary  forms  of  propagation  and  culture,  will  shortly  follow  its 
numerous  and  once  equally  popular  predecessors  to  quiet  re 
tirement  as  a  synonyme  of  the  Early  Frame  or  Charlton. 


EARLY  FRAME.     Thorny. 

Early  Dwarf  Frame.     Early  Double-blossomed  Frame.  Law.     Essex 
Champion.     Single-blossomed  Frame. 

Plant  three  to  four  feet  in  height ;  pods  in  pairs,  slightly 
bent  backwards,  well  filled,  terminating  rather  abruptly  at 
both  ends,  and  about  two  and  a  half  inches  long  by  from 
three-eighths  to  half  an  inch  in  breadth.  The  pease,  when 
fully  ripe,  are  round  and  plump,  cream-colored,  white  towards 
the  eye  and  at  the  union  of  the  cotyledons,  and  measure 
nearly  a  fourth  of  an  inch  in  diameter. 

Sown  the  1st  of  May,  the  variety  blossomed  June  20,  and 
the  pods  were  ready  for  plucking  the  6th  of  July. 

This  well-known  pea,  for  a  long  period,  was  the  most 
popular  of  all  the  early  varieties.  At  present,  it  is  less  ex 
tensively  cultivated  ;  having  been  superseded  by  much  earlier 
and  equally  hardy  and  prolific  sorts.  "  The  flowers  some- 


THE    PEA.  535 

times  come  single,  and  sometimes  double ;  the  stalk  from  the 
same  axil  dividing  into  two  branches,  each  terminating  in  a 
flower  :  hence  the  names  of  '  Single-blossomed  '  and  '  Double- 
blossomed  '  have  both  been  occasionally  applied  to  this  va 
riety." 

EARLY  HOTSPUR. 

Early  Golden  Hotspur.     Golden  Hotspur.     Superfine  Early.     Reading 

Hotspur. 

Similar  to  the  Early  Erame.  Mr.  Thompson  represents  it 
as  identical.  The  Messrs.  Lawson  describe  it  as  follows : 
"  Pods  generally  in  pairs,  three  inches  long,  half  an  inch 
broad,  nearly  straight,  and  well  filled;  pea  similar  to  the 
Double-blossomed  Early  Frame,  but  rather  larger." 

EARLY  WARWICK. 

Race-horse. 

Once  at  the  head  of  early  pease  :  now  considered  by  the 
most  experienced  cultivators  to  be  identical  with  the  Early 
Frame. 

EARLY  WASHINGTON. 

Cedo  nulli. 

A  sub-variety  of  the  Early  Frame  ;  differing  slightly,  if  at 
all,  either  in  the  size  or  form  of  the  pod,  color  and  size  of  the 
seed,  or  in  productiveness. 

Once  popular,  and  almost  universally  cultivated  :  now 
rarely  found  on  seedsmen's  catalogues. 

EUGENIE. 

Plant  about  three  feet  in  height,  with  pale-green  foliage  ; 
pods  single  or  in  pairs,  three  inches  long,  containing  five  or 
six  peas.  When  ripe,  the  peas  are  of  medium  size,  cream- 
colored,  and  much  shrivelled  and  indented. 


536  LEGUMINOUS    PLANTS. 

Plants  from  sowings  made  May  1  were  in  blossom  June  14, 
green  pease  were  plucked  July  10,  and  the  pods  ripened  from 
the  18th  to  the  25th  of  the  same  month.  English  catalogues 
describe  the  variety  as  being  "  the  earliest  white,  wrinkled 
marrow-pea  in  cultivation ;  podding  from  the  bottom  of  the 
stalk  to  the  top,  with  fine  large  pods."  In  a  trial-growth, 
it  proved  hardy  and  very  prolific ;  and  the  pease,  while 
young,  were  nearly  as  sweet  as  those  of  the  Champion  of 
England.  The  pods  were  not  remarkable  for  diameter  ;  but, 
on  the  contrary,  were  apparently  slender.  The  peas,  how 
ever,  were  large ;  and,  the  pods  being  thin  in  texture,  the 
pease,  when  shelled,  seemed  to  be  equal  in  diameter  to 
the  pods  themselves.  As  a  new  variety,  it  certainly  promises 
well,  and  appears  to  be  worthy  of  general  cultivation.  It  will 
come  to  the  table  immediately  after  the  earliest  sorts,  and 
yield  a  supply  till  the  Marrows  are  ready  for  plucking. 

FAIRBEARD'S  CHAMPION  OF  ENGLAND.     Cot.  Gard. 

Champion  of  England. 

Plant  of  strong  and  luxuriant  habit  of  growth,  with  a  stem 
from  five  to  six  feet  in  height,  which  is  often  undivided,  but 
also  frequently  branching.  The  laterals  are  produced  within 
about  eighteen  inches  of  the  ground,  and  sometimes  assume  a 
vigorous  growth,  and  attain  as  great  a  height  as  the  main 
stem.  They  produce  pods  at  the  first  joint  above  the  lateral, 
and  are  continued  at  every  succeeding  joint  to  the  greatest 
extremity  of  the  plant.  The  pods  are  generally  single,  but 
frequently  in  pairs,  about  three  inches  and  a  half  long,  slightly 
curved,  and  terminate  abruptly  at  the  point ;  the  surface  is 
quite  smooth,  and  the  color  light-green  till  maturity,  when 
they  become  paler  arid  shrivelled.  They  contain  six  or  seven 
quite  large  peas,  which  are  closely  packed  together  and  com 
pressed.  The  ripe  seed  is  wrinkled,  and  of  a  pale  olive- 
green. 


THE    PEA. 

Sown  the  1st  of  May,'  the  plants  were  in  flower  June  25, 
and  pods  were  gathered  for  use  the  12th  of  July. 

This  variety  was  originated  in  England,  by  Mr.  William 
Fairbeard,  in  1843 ;  and,  with  the  Early  Surprise,  came  out 
of  the  same  pod,  —  the  produce  of  a  plant  found  in  a  crop  of 
the  Dwarf  White  Knight's  Marrows,  to  which  class  it  pro 
perly  belongs.  It  is,  without  doubt,  one  of  the  most  valuable 
acquisitions  which  have  been  obtained  for  many  years ;  being 
remarkably  tender  and  sugary,  and,  in  all  respects,  of  first- 
rate  excellence.  The  rapid  progress  of  its  popularity,  and  its 
universal  cultivation,  are,  however,  the  best  indications  of 
its  superiority. 

The  variety  was  introduced  into  this  country  "soon  after 
it  was  originated,  and  was  first  sold  at  five  dollars  per 
quart. 

FAIRBEARD'S  NONPAREIL.     Cot.  Gard. 

Stem  branching,  three  and  a  half  to  four  feet  high,  with  a 
habit  of  growth  and  vigor  similar  to  the  Early  Frames.  The 
pods  are  full  and  plump,  but  do  not  become  thick-backed  and 
fleshy  as  they  ripen,  like  those  of  the  Frames.  They  contain 
from  six  to  eight  peas,  which  are  close  together,  much  com 
pressed,  and  of  that  sweet  flavor  which  is  peculiar  to  the 
Knight's  Marrows.  The  ripe  seed  is  small  and  wrinkled, 
and  of  the  same  color  as  the  other  white,  wrinkled  pease. 

The  variety  was  originated  by  Mr.  William  Fairbeard,  who 
also  raised  the  Champion  of  England.  It  is  earlier  than  the 
last-named  sort,  nearly  as  early  as  the  Frames,  and  a  most 
valuable  acquisition. 

FAIRBEARD'S  SURPRISE.     Cot.  Gard. 

Early  Surprise.     Surprise. 

The  plant  of  this  variety  is  of  a  free  but  not  robust  habit 
of  growth,  and  always  with  a  simple  stem,  which  is  about 

68 


538  LEGUMINOUS    PLANTS. 

four  feet  high.  The  pods  are  produced  at  every  joint,  begin 
ning  at  about  two  feet  and  a  half  from  the  ground.  They  are 
generally  single,  but  sometimes  in  pairs,  three  inches  long, 
slightly  curved,  but  not  quite  so  much  as  those  of  the  Cham 
pion  of  England.  They  contain  from  six  to  seven  peas, 
which  are  of  good  size,  but  not  so  sweet  as  those  of  the  last- 
named  sort.  The  ripe  seed  is  somewhat  oval,  and  of  a  pale, 
olive-green  color. 

The  variety  is  a  day  or  two  earlier  than  the  Champion  of 
England.  It  originated  from  the  Dwarf  White  Knight's 
Marrow,  and  was  taken  from  the  pod  in  which  was  found 
the  Champion  of  England. 

FLACK'S  IMPERIAL.      Cot.  Gard. 

Flack's  Victory.     Flack's  Victoria.     Flack's  New  Large  Victoria. 

The  plant  is  of  a  robust  habit  of  growth,  with  a  stem 
which  is  always  branching,  and  generally  about  three  feet  in 
height ;  the  pods  are  numerous,  varying  from  twelve  to 
eighteen  on  a  plant,  generally  produced  in  pairs,  but  often 
singly,  three  inches  and  a  half  long,  three-fourths  of  an  inch 
broad,  and  considerably  curved,  —  terminating  abruptly  at  the 
point,  where  they  are  somewhat  broader  than  at  any  other 
part.  Each  pod  contains  from  six  to  eight  very  large  peas, 
which  are  of  an  ovate  shape,  half  an  inch  long,  seven-twen 
tieths  of  an  inch  broad,  and  the  same  in  thickness.  The  ripe 
seed  is  blue. 

Plants  from  seed  sown  May  1  will  blossom  June  28,  and 
supply  the  table  July  15, 

It  is  one  of  the  most  prolific  peas  in  cultivation ;  grows  to 
a  convenient  height;  and,  whether  considered  for  private  gar 
dens  or  for  market  supplies,  is  one  of  the  most  valuable 
varieties  which  has  been  introduced  for  years. 


THE    PEA.  539 


GENERAL  WYNDHAM.     Cot.  Gard. 

The  plant  is  of  a  robust  habit,  six  to  seven  feet  high,  and 
frequently  branched ;  the  foliage  is  dark-green  and  blotched  ; 
the  pods  are  either  single  or  in  pairs,  and  number  from  ten  to 
fourteen  on  each  plant,  —  they  contain  eight  very  large  peas, 
which  are  of  the  deep,  dull-green  color  of  the  Early  Green 
Marrow.  The  ripe  seed  is  white  and  olive  mixed. 

This  is  a  valuable  acquisition,  and  was  evidently  procured 
from  the  Ne  Plus  Ultra ;  but  it  is  a  more  robust  grower,  and 
produces  much  larger  pods. 

The  plant  continues  growing,  blooming,  and  podding  till 
very  late  in  the  season ;  and,  when  this  is  in  the  full  vigor  of 
growth,  the  Ne  Plus  Ultra  is  ripening  off.  The  pease,  when 
cooked,  are  of  a  fine,  bright-green  color,  and  unlike  those  of 
any  other  variety. 

HAIR'S  DWARF  MAMMOTH. 

Plant  strong  and  vigorous,  from  three  to  three  feet  and  a 
half  high,  branching,  with  short  joints  ;  pods  single  or  in 
pairs,  broad,  comparatively  flat,  containing  about  six  very 
large  peas,  which  are  sugary,  tender,  and  excellent.  The 
ripe  seeds  are  shrivelled,  and  vary  in  color ;  some  being 
cream- white,  and  others  bluish-green. 

Sown  May  1,  the  plants  will  blossom  July  1,  and  the  pods 
will  be  ready  for  use  the  15th  of  the  same  month. 

Very  prolific,  and  deserving  of  cultivation. 

HARRISON'S  GLORY.     Trans. 

Plant  three  feet  high,  of  a  bushy,  robust  habit  of  growth ; 
pods  rather  short,  nearly  straight,  and  flattish,  containing  five 
or  six  medium-sized  peas,  of  good  quality  :  when  ripe,  the 
seeds  are  light- olive,  mixed  with  white,  and  also  slightly 
indented. 


540  LEGUMINOUS    PLANTS. 

If  planted  May  1,  the  variety  will  flower  June  23,  and  the 
pods  will  be  fit  for  gathering  about  the  10th  of  July. 

A  good  variety ;  but,  like  Harrison's  Glory,  the  pods  are 
frequently  not  well  filled. 

HARRISON'S  PERFECTION.     Trans. 

Plant  three  feet  in  height,  of  vigorous  habit ;  pods  small, 
straight,  containing  five  peas  of  good  size  and  quality. 

Sown  the  1st  of  May,  the  variety  will  flower  June  23,  and 
the  pods  will  be  fit  for  plucking  about  the  12th  of  July. 

The  only  defect  in  this  variety  is,  that  the  pods  are  often 
not  well  filled.  When  growing,  it  is  scarcely  distinguishable 
from  Harrison's  Glory  ;  but,  in  the  mature  state,  the  seeds  of 
the  former  are  smooth  and  white,  while  those  of  the  latter 
are  indented,  and  of  an  olive-color. 

KING  OF  THE  MARROWS. 

Plant  six  feet  in  height,  stocky,  and  of  remarkably  vigor 
ous  habit ;  pods  single  or  in  pairs,  containing  five  or  six  large 
seeds,  which,  when  ripe,  are  yellowish-green,  and  much 
shrivelled  and  indented,  like  those  of  the  Champion  of  Eng 
land. 

If  planted  May  1,  the  variety  will  blossom  the  last  of  June, 
and  pods  for  the  table  may  be  plucked  about  the  15th  of 
July. 

Though  comparatively  late,  it  is  one  of  the  best  of  the 
more  recently  introduced  sorts,  and  well  deserving  of  general 
cultivation.  When  the  pods  are  gathered  as  fast  as  they  be 
come  fit  for  use,  the  plants  will  continue  to  put  forth  new 
blossoms,  and  form  new  pods  for  an  extraordinary  length  of 
time ;  in  favorable  seasons,  often  supplying  the  table  for  five 
or  six  weeks. 

It  is  very  tender  and  sugary,  and  little,  if  at  all,  inferior  to 
the  Champion  of  England. 


THE    PEA.  541 

In  common  with  most  of  the  colored  pease,  the  ripe  seeds, 
when  grown  in  this  country,  are  much  paler  than  those  of 
foreign  production ;  and,  when  long  cultivated  in  the  climate 
of  the  United  States,  the  blue  or  green  is  frequently  changed 
to  pale-blue  or  yellowish-green,  and  often  ultimately  becomes 
nearly  cream-white. 

KNIGHT'S  DWARF  BLUE  MARROW. 

A  dwarfish  sub-variety  of  Knight's  Marrows,  with  wrin 
kled,  blue  seeds. 

KNIGHT'S  DWARF  GREEN  MARROW. 
Knight's  Dwarf  Green  Wrinkled. 

Plant  about  three  feet  high  ;  pods  in  pairs,  three  inches 
long,  three-fourths  of  an  inch  wide,  flattish,  and  slightly  bent. 
The  ripe  pease  are  of  a  light  bluish-green  color.  It  differs 
from  the  foregoing  principally  in  the  height  of  the  plant,  but 
also  to  some  extent  in  the  form  of  the  pods. 

KNIGHT'S  DWARF  WHITE  MARROW.     Law. 
Knight's  Dwarf  White  Wrinkled  Marrow. 

Plant  three  feet  high;  pods  in  pairs,  three  inches  long, 
three-fourths  of  an  inch  wide,  straight,  or  nearly  so,  well 
filled,  and  terminating  abruptly  at  both  ends  ;  pea,  on  an 
average,  about  three-eighths  of  an  inch  in  diameter,  flattened, 
and  very  much  wrinkled;  color  white,  and  sometimes  of  a 
greenish  tinge.  It  is  a  few  days  earlier  than  the  Dwarf 
Green. 

KNIGHT'S  TALL  BLUE  MARROW. 

A  sub-variety  of  Knight's  Tall  Marrows,  with  blue,  wrin 
kled,  and  indented  seeds.  It  resembles  the  Tall  White  and 
Tall  Green  Marrows. 


542  LEGUMINOUS    PLANTS. 


KNIGHT'S  TALL  GREEN  MARROW.     Law.    Thomp. 

Plant  from  six  to  seven  feet  in  height,  of  strong  growth  ; 
pods  large,  broad,  and  well  filled  ;  the  seed,  when  ripe,  is 
green,  and  much  wrinkled  or.  indented. 

If  planted  the  first  of  May,  the  variety  will  blossom  to 
wards  the  last  of  June,  and  supply  the  table  the  middle  of 
July. 

The  peas  are  exceedingly  tender  and  sugary ;  the  skin  also 
is  very  thin.  "  From  their  remarkably  wrinkled  appearance, 
together  with  the  peculiar  sweetness  which  they  all  possess, 
Knight's  Marrows  may  be  said  to  form  a  distinct  class  of 
garden-pease ;  possessing  qualities  which,  together  with  their 
general  productiveness,  render  them  a  valuable  acquisition, 
both  to  cultivators  and  consumers." 

If  planted  not  less  than  six  feet  apart,  these  pease  will  bear 
most  abundantly  from  the  ground  to  the  top  :  they  also  yield 
their  pods  in  succession,  and  are  the  best  for  late  crops. 

KNIGHT'S  TALL  WHITE  MARROW. 

Knight's  Tall  White  Wrinkled  Marrow. 

Height  and  general  character  of  the  plant  similar  to 
Knight's  Tall  Green  Marrow.  Pods  in  pairs.  The  ripe 
seed  is  white.  Very  productive  and  excellent. 

MATCHLESS  MARROW.     Col.  Gard. 

This  is  a  good  marrow-pea,  but  now  surpassed  by  the  im 
proved  varieties  of  the  Early  Green  Marrow.  It  possesses 
no  qualities  superior  to  that  variety,  and  is  not  so  early.  The 
plant  grows  from  five  to  six  feet  in  height ;  and  the  pods  con 
tain  about  seven  large  peas,  which  are  closely  compressed 
together. 


THE    PEA.  543 


MILFORD  MARROW.      Cot.  Gard. 

The  plant  is  of  a  strong  and  robust  habit  of  growth,  always 
with  a  single  stem,  attaining  the  height  of  four  and  a  half  or 
five  feet,  and  producing  from  twelve  to  sixteen  pods,  which 
are  almost  always  in  pairs,  three  inches  and  three-quarters 
long,  and  three-quarters  of  an  inch  wide.  They  do  not  be 
come  broad-backed,  thick,  or  fleshy,  but  rather  shrivelled, 
and  contain  from  six  to  seven  very  large  peas,  which  are 
roundish  and  somewhat  compressed,  half  an  inch  long,  nearly 
the  same  broad,  and  nine-twentieths  thick. 

Its  season  is  near  that  of  Bellamy's  Early  Green  Marrow  ; 
if  planted  May  1,  blossoming  June  28,  and  being  fit  for 
plucking  about  the  middle  of  July. 

MISSOURI  MARROW. 
Missouri  Marrowfat. 

Plant  three  feet  and  a  half  or  four  feet  high,  strong  and  vi 
gorous,  generally  simple,  but  sometimes  divided  into  branches  ; 
pods  single  and  in  pairs,  three  inches  long,  wrinkled  on  the 
surface  as  they  ripen,  nearly  straight,  and  containing  about 
six  peas,  rather  closely  set  together.  When  ripe,  the  pea  is 
similar  to  the  Dwarf  Marrow  in  form,  but  is  larger,  paler, 
more  wrinkled,  and  much  more  regular  in  size. 

Plants  from  seed  sown  May  1  were  in  blossom  the  30th  of 
June,  and  pods  were  gathered  for  use  the  14th  of  July.  It 
is  a  few  days  later  than  Fairbeard's  Champion  of  England, 
and  nearly  of  the  season  of  the  Dwarf  Marrowfat,  of  which 
it  is  probably  but  an  improved  or  sub-variety. 

It  is  of  American  origin,  very  productive,  of  good  quality, 
and  well  deserving  of  cultivation. 


544  LEGUMINOUS    PLANTS. 


NE  PLUS  ULTRA.      Cot.  Gard. 
Jay's  Conqueror. 

This  is  comparatively  a  recent  variety.  It  belongs  to  the 
wrinkled  class  of  pease ;  is  as  early  as  Bellamy's  Green  Mar 
row  ;  and  possesses,  both  in  pod  and  pea,  the  same  fine,  deep, 
olive-green  color. 

The  plant  is  of  strong  and  robust  habit  of  growth,  six  to 
seven  feet  high,  with  a  branching  stem.  It  begins  to  produce 
pods  at  two  or  two  and  a  half  feet  from  the  ground ;  and  the 
number,  in  all,  is  from  twelve  to  eighteen.  The  pods  are 
generally  in  pairs,  three  inches  and  a  half  long,  three-fourths 
of  an  inch  wide,  very  plump  and  full,  almost  round,  slightly 
curved,  and  terminate  abruptly  at  the  end.  Their  color  is 
deep,  bright-green,  and  the  surface  smooth.  They  contain 
seven  very  large  peas,  each  of  which  is  half  an  inch  long, 
nearly  the  same  broad ;  and,  although  they  are  not  so  closely 
packed  as  to  compress  each  other,  they  fill  the  pods  well. 

When  sown  the  first  of  May,  the  variety  will  blossom  the 
last  of  June,  and  afford  peas  for  use  the  15th  of  July. 

It  is  one  of  the  best  tall  Marrows  in  cultivation.  The  ripe 
seed  is  mixed  white  and  olive. 


NOBLE'S  EARLY  GREEN  MARROW.     Cot.  Gard. 

A  sub-variety  of  Bellamy's  Early  Green  Marrow.  It  is  a 
much  more  abundant  bearer ;  producing  from  eighteen  to 
twenty  pods  on  a  plant,  which  are  singularly  regular  in  their 
size  and  form. 

PRINCE  ALBERT. 

Early  Prince  Albert.      Early  May.     Early  Kent. 
Plant  from  two  and  a  half  to  three  feet  in  height,  usually 
without  branches ;  pods  generally  in  pairs,  two  inches  and  a 
half  in  length,  half  an  Inch  broad,  tapering  abruptly  at  both 


THE    PEA.  545 

ends,  slightly  bent  backwards,  and  well  filled ;  pea,  when 
fully  ripe,  round,  cream-colored,  approaching  to  white  about 
the  eye  and  at  the  line  of  the  division  of  the  lobes,  and  mea 
suring  about  a  fourth  of  an  inch  in  diameter. 

Sown  May  1,  the  plants  blossomed  June  15,  and  pods  were 
plucked  for  use  July  6. 

The  Prince  Albert  was,  at  one  period,  the  most  popular  of 
all  the  early  varieties,  and  was  cultivated  in  almost  every  part 
of  the  United  States.  As  now  found  in  the  garden,  the  va 
riety  is  not  distinguishable  from  some  forms  of  the  Early 
Frame ;  and  it  is  everywhere  giving  place  to  the  Early  Dan 
O'Rourke,  Dillistone's  Early,  and  other  more  recent  and  su 
perior  sorts. 

QUEEN  OF  THE  DWARFS.     Cot.  Gard. 

A  very  dwarfish  variety,  from  six  to  nine  inches  high. 
Stem  thick  and  succulent ;  foliage  dark  bluish-green.  Each 
plant  produces  from  four  to  six  pods,  which  are  of  a  curious, 
elliptic  form,  and  contain  three  or  four  large  peas.  Ripe  seed 
white,  of  medium  size,  egg-shaped,  unevenly  compressed. 

The  plants  are  tender ;  the  pods  do  not  fill  freely  ',  and  the 
variety  cannot  be  recommended  for  cultivation. 

RINGWOOD  MARROW. 

Flanagan's  Early.  Early  Ringwood.  Cot.  Gard.  Beck's  Gem. 
Plant  three  and  a  half  to  four  feet  high,  usually  simple, 
but  sometimes  sending  out  shoots  near  the  ground.  The 
pods  are  single  and  in  pairs  ;  and,  as  they  ripen,  become  thick 
and  fleshy,  with  a  rough,  pitted,  and  shrivelled  surface  : 
they  contain  from  six  to  seven  large  peas,  which  are  nearly 
round,  and  about  seven-tenths  of  an  inch  in  diameter  in  the 
green  state.  The  ripe  seed  is  white. 

The  variety  is  comparatively  early.     If  planted  May  1,  it 

69 


546  LEGUMINOUS    PLANTS. 

will  blossom  about  the  25th  of  June,  and  the  pods  will  be 
ready  to  pluck  about  the  10th  of  July. 

A  very  valuable  sort,  producing  a  large,  well -filled  pod, 
and  is  a  most  abundant  bearer.  It  has,  however,  a  peculiarity, 
which  by  many  is  considered  an  objection,  —  the  pod  is  white, 
instead  of  green,  and  presents,  when  only  full  grown,  the 
appearance  of  over-maturity.  This  objection  is  chiefly  made 
by  those  who  grow  it  for  markets,  and  who  find  it  difficult  to 
convince  their  customers,  that,  notwithstanding  the  pod  is 
white,  it  is  still  in  its  highest  perfection.  So  far  from  being 
soon  out  of  season,  it  retains  its  tender  and  marrowy  charac 
ter  longer  than  many  other  varieties. 

A  new  sort,  called  the  "Lincoln  Green,"  is  said  to  possess 
all  the  excellences  of  the  Ringwood  Marrow,  without  the 
objectionable  white  pod. 

ROYAL  DWARF  OR  WHITE  PRUSSIAN.     Cot.  Gard. 
Dwarf  Prolific.     Poor  Man's  Profit. 

Plant  of  medium  growth,  with  an  erect  stem,  which  is 
three  feet  high,  generally  simple,  but  occasionally  branching. 
The  pods  are  usually  single,  but  sometimes  in  pairs,  nearly 
three  inches  long,  half  an  inch  broad,  almost  straight,  and 
somewhat  tapering  towards  the  point.  The  surface  is  quite 
smooth,  and  the  color  bright-green.  They  are  generally 
well  filled,  and  contain  from  five  to  six  peas,  which  are 
ovate,  not  compressed,  four-tenths  of  an  inch  long,  a  third 
of  an  inch  broad,  and  the  same  in  thickness.  The  ripe  seed 
is  white. 

Plants  from  seed  sown  the  1st  of  May  will  blossom  June 
25,  and  supply  the  table  about  the  middle  of  July.  The  crop 
will  ripen  the  25th  of  the  same  month. 

This  is  an  old  and  prolific  variety,  well  adapted  for  field 
culture,  and  long  a  favorite  in  gardens,  but  now,  to  a  great 
extent,  superseded. 


THE    PEA.  547 

SEBASTOPOL. 

Plant  of  rather  slender  habit,  three  feet  and  a  half  in 
height ;  pods  usually  single,  two  inches  and  three  quarters 
in  length,  containing  from  five  to  seven  peas,  which,  when 
ripe,  are  nearly  round  and  smooth,  cream-colored,  and  scarcely 
distinguishable,  in  their  size,  form,  or  color,  from  the  Early 
Frame  and  kindred  kinds. 

If  planted  May  1,  the  variety  will  blossom  June  16,  afford 
pods  of  sufficient  size  for  shelling  about  July  7,  and  ripen  the 
20th  of  the  same  month. 

It  is  early,  very  productive,  of  superior  quality,  and  an  ex 
cellent  sort  for  growing  for  market,  or  in  small  gardens  for 
family  use.  In  an  experimental  cultivation  of  the  variety,  it 
proved  one  of  the  most  prolific  of  all  the  early  sorts. 

SHILLINGS  GROTTO.     Cot.  Gard. 

Plant  with  a  simple  stem,  four  feet  and  a  half  to  five  feet 
high  ;  the  pods  are  generally  single,  but  frequently  in  pairs, 
three  inches  and  a  half  long,  about  half  an  inch  wide,  slightly 
curved,  and,  when  fully  matured,  assuming  a  thick-backed  and 
somewhat  quadrangular  form.  Each  pod  contains,  on  an 
average,  seven  large  peas.  The  ripe  seed  is  white. 

A  great  objection  to  this  variety  is  the  tardiness  with  which 
it  fills ;  the  pods  being  fully  grown,  and  apparently  filled, 
when  the  peas  are  quite  small  and  only  half  grown.  Though 
considered  a  standard  sort,  it  is  not  superior  to  the  Champion 
of  England ;  and  will  probably  soon  give  place  to  it,  or  some 
other  of  the  more  recent  varieties. 

SPANISH  DWARF.     Cot.  Gard. 
Early  Spanish  Dwarf.     Dwarf  Fan.     Strawberry. 
Plant  about   a  foot  high,  branching  on  each  side  in  the 
manner  of  a  fan ;  and  hence  often  called  the  "  Dwarf  Fan." 


548  LEGUMINOUS    PLANTS. 

The  pods  are  sometimes  single,  but  generally  in  pairs,  two 
inches  and  a  half  long,  half  an  inch  broad,  terminate  rather 
abruptly  at  the  point,  and  contain  from  five  to  six  rather  large 
peas.  The  ripe  seed  is  cream-white. 

Sown  May  1,  the  plants  were  in  blossom  June  26,  and  pods 
were  plucked  for  use  July  14. 

The  Spanish  Dwarf  is  an  old  variety,  and  still  maintains  its 
position  as  an  Early  Dwarf  for  small  gardens,  though  it  can 
hardly  be  considered  equal  to  Burbridge's  Eclipse  or  Bishop's 
Long-podded. 

There  is  a  variety  of  this  which  is  called  the  Improved 
Spanish  Dwarf,  and  grows  fully  nine  inches  taller  than  the 
old  variety  ;  but  it  possesses  no  particular  merit  to  recom 
mend  it. 

TALL  WHITE  MARROW. 
Large  Carolina.     Tall  Marrowfat. 

Plant  six  to  seven  feet  in  height,  seldom  branched ;  pods 
three  to  three  inches  and  a  half  long,  three-fourths  of  an  inch 
broad,  more  bluntly  pointed  than  those  of  the  Dwarf  variety, 
and  containing  six  or  seven  peas.  When  ripe,  the  pea  is 
nearly  of  the  color  of  the  Dwarf  Marrow,  but  is  more  per 
fectly  spherical,  less  wrinkled,  and,  when  compared  in  bulk, 
has  a  smoother,  harder,  and  more  glossy  appearance. 

Planted  May  1,  the  variety  will  blossom  near  the  1st  of 
July,  and  will  come  to  the  table  from  the  15th  to  the  20th 
of  the  same  month.  It  is  a  few  days  later  than  the  Dwarf. 

In  this  country,  it  has  been  longer  cultivated  than  any 
other  sort ;  and,  in  some  of  the  forms  of  its  very  numerous 
sub-varieties,  is  now  to  be  found  in  almost  every  garden. 
It  is  hardy,  abundant,  long-continued  in  its  yield,  and  of 
excellent  quality.  In  England,  the  variety  is  cultivated  in 
single  rows  three  feet  apart.  In  this  country,  where  the 
growth  of  the  pea  is  much  less  luxuriant,  it  may  be  grown  in 
double  rows  three  feet  and  a  half  apart,  and  twelve  inches 
between  the  single  rows. 


THE    PEA.  549 


TAYLOR'S  EARLY. 

Similar  in  habit,   production,   and   early  maturity,  to  the 
Early  Dan  O'Rourke. 


THURSTON'S  RELIANCE.     Cot.  Gard. 

Plant  strong  and  robust,  six  to  seven  feet  high ;  pods  gene 
rally  single,  but  occasionally  in  pairs,  and  from  three  inches 
and  a  half  to  four  inches  and  a  quarter  long.  They  are 
broad  and  flat,  shaped  like  the  pods  of  the  Blue  Cimeter,  and 
contain  seven  or  eight  very  large  peas.  Ripe  seed  white, 
large,  and  unevenly  compressed. 

This  is  a  quite  distinct  and  useful  pea ;  an  abundant  bearer ; 
and  the  pods  are  of  a  fine  deep-green  color,  which  is  a  re 
commendation  for  it  when  grown  for  market.  It  comes  in  at 
the  same  time  as  the  Auvergne  and  Shillings  Grotto,  but  is 
of  a  more  tender  constitution. 


TOM  THUMB. 

Beck's  Gem.     Bush  Pea.     Pois  nain  hatif  extra,  of  the  French. 

Plant  of  remarkably  low  growth,  seldom  much  exceeding 
nine  inches  in  height,  stout  and  branching  ;  pods  single, 
rarely  in  pairs,  two  inches  and  a  half  in  length,  half  an  inch 
broad,  containing  five  or  six  peas,  which  are  cream-yellow, 
and  measure  about  a  fourth  of  an  inch  in  diameter. 

Planted  the  1st  of  May,  the  variety  blossomed  the  12th  of 
June,  and  the  pods  were  of  suitable  size  for  plucking  July  4. 

In  the  color  of  its  foliage,  its  height  and  general  habit,  the 
variety  is  very  distinct,  and  readily  distinguishable  from  all 
other  kinds.  It  is  early,  of  good  quality,  and,  the  height  of 
the  plant  considered,  yields  abundantly.  It  may  be  cultivated 
in  rows  ten  inches  apart. 

Mr.  Landreth,  of  Philadelphia,  remarks  as  follows  :    "  For 


550  LEGUMINOUS    PLANTS. 

sowing  at  this  season  (November,  in  the  Middle  States),  we 
recommend  trial  of  a  new  variety,  which  we  have  designated 
6  Tom  Thumb,'  in  allusion  to  its  extreme  dwarfness.  It  sel 
dom  rises  over  twelve  inches,  is  an  abundant  bearer,  and  is, 
withal,  quite  early.  It  seems  to  be  admirably  adapted  to 
autumn  sowings  in  the  South,  where,  on  apprehended  frost, 
protection  may  be  given  :  it  is  also  equally  well  suited  to  early 
spring  planting  for  the  same  reason.  It  is  curious,  as  well  as 
useful ;  and,  if  planted  on  ground  well  enriched,  will  yield 
as  much  to  a  given  quantity  of  land  as  any  pea  known  to 
us." 

It  is  a  desirable  variety  in  the  kitchen  garden ;  as,  from  its 
exceeding  dwarfish,  habit,  it  may  be  so  sown  as  to  form  a  neat 
edging  for  the  walk  or  border. 

VEITCH'S  PERFECTION.     Trans. 

Plant  three  feet  and  a  half  to  four  feet  high,  of  strong,  ro 
bust  growth,  somewhat  branched ;  pods  ten  or  twelve  on  a 
stalk  or  branch,  large,  flat,  straight,  containing  six  or  eight 
large  peas,  which  are  very  sugary  and  excellent.  The  ripe 
seeds  are  large,  of  a  light  olive-green  color;  some  being 
nearly  white. 

Planted  the  1st  of  May,  the  variety  will  be  in  flower  June 
28,  and  the  pods  will  be  fit  for  use  about  the  middle  or  20th 
of  July.  It  is  one  of  the  best  pease  for  main  or  late  crops. 

VICTORIA  MARROW.     Thomp. 

Plant  from  six  to  seven  feet  high ;  pods  remarkably  large, 
nearly  four  inches  in  length,  generally  in  pairs,  straight, 
roundish,  well  filled,  containing  from  six  to  eight  peas  of  ex 
traordinary  size  and  of  good  quality.  The  ripe  pease  are 
olive-green. 

The  Victoria  Marrow  is  not  early.     Planted  May  1,  it  will 


THE    PEA.  551 

blossom  the  last  of  June,  and  be  fit  for  the  table  from  the 
middle  of  July. 

This  variety  bears  some  resemblance  to  Knight's  Tall  Mar 
row ;  but,  like  nearly  all  others,  it  is  less  sugary.  Those 
who  have  a  fancy  for  large  pease  will  find  this  perhaps  the 
largest. 

WARNER'S  EARLY  EMPEROR.     Thomp. 

Warner's  Early  Conqueror.     Early  Railway.     Early  Wonder.     Beck's 
Morning-star.     Early  Emperor. 

This  variety  grows  somewhat  taller,  and  is  a  few  days 
earlier,  than  the  Prince  Albert :  the  pods  and  pease  are  also 
somewhat  larger.  It  is  an  abundant  bearer ;  and,  on  the 
whole,  must  be  considered  a  good  sub-variety  of  the  Early 
Frame. 

WOODFORD'S  MARROW.     Cot.  Gard. 
Nonpareil. 

Plant  of  strong  and  robust  habit  of  growth,  like  a  vigorous- 
growing  Marrow ;  rising  with  a  stem  three  feet  and  a  half 
high,  which  is  sometimes  simple,  but  generally  branching  at 
about  half  its  height  from  the  ground.  The  pods  begin  to  be 
produced  at  little  more  than  half  the  height  of  the  plant ; 
and,  from  that  point  to  the  top,  every  joint  produces  single  or 
double  pods,  amounting,  in  all,  to  ten  or  twelve  on  each. 
They  are  single  or  in  pairs,  in  nearly  equal  proportions,  about 
three  inches  and  a  half  long,  seven-tenths  of  an  inch  broad, 
quite  smooth,  and  of  a  dark-green  color.  When  ready  to 
gather,  they  are  rather  flattened,  but  become  round  as  they 
ripen.  They  contain,  on  an  average,  seven  peas,  which  are 
of  a  dark  olive-green  color,  rather  thick  in  the  skin,  and 
closely  packed ;  so  much  so  as  to  be  quite  flattened  on  the 
sides  adjoining. 

Sown  May  1,  the  variety  blossomed  June  £8,  and  pease 
were  gathered  for  the  table  July  IT. 


552  LEGUMINOUS    PLANTS. 

This  is  a  very  characteristic  pea,  and  may  at  once  be  de 
tected  from  all  others,  either  by  the  ripe  seed  or  growing 
plants,  from  the  peculiar  dark-green  color,  which,  when  true, 
it  always  exhibits.  It  is  well  adapted  for  a  market-pea ;  its 
dark-green  color  favoring  the  popular  prejudices. 


EATABLE-PODDED  OR  SUGAR  PEASE. 

String-pease.     Skinless  Pease.     Pisum  macrocarpum.  Dec. 

In  this  class  are  included  such  of  the  varieties  as  want  the 
tough,  inner  film,  or  parchment  lining,  common  to  the  other 
sorts.  The  pods  are  generally  of  large  size,  tender  and  suc 
culent,  and  are  used  in  the  green  state  like  string-beans ; 
though  the  seeds  may  be  used  as  other  pease,  either  in  the 
green  state  or  when  ripe.  "  When  not  ripe,  the  pods  of  some 
of  the  sorts  have  the  appearance  of  being  swollen  or  distended 
with  air ;  but,  on  ripening,  they  become  much  shrivelled,  and 
collapse  closely  on  the  seeds."  The  varieties  are  not  nume 
rous,  when  compared  with  the  extensive  catalogue  of  the 
kinds  of  the  Common  Pea  offered  for  sale  by  seedsmen,  and 
described  by  horticultural  writers.  The  principal  are  the  fol 
lowing  :  — 


COMMON  DWARF  SUGAR.     Law.    Vil. 

Dwarf  Crooked-podded  Sugar. 

Stalk  about  two  feet  high,  dividing  into  branches  when 
cultivated  in  good  soil ;  flower  white  ;  pods  single  or  in  pairs, 
six-seeded,  three  inches  long  by  five-eighths  of  an  inch  broad, 
crooked  or  jointed-like  with  the  seeds,  as  in  all  of  the  Sugar 
Pease,  very  prominent,  especially  on  becoming  ripe  and  dry ; 
pea  fully  a  fourth  of  an  inch  in  diameter,  white,  and  slightly 
wrinkled. 


THE      PEA.  553 

The  variety  is  quite  late.  Sown  the  beginning  of  May,  the 
plants  blossomed  the  last  week  in  June,  and  pods  were  ga 
thered  for  use  July  17. 

It  is  prolific,  of  good  quality  as  a  shelled-pea,  and  the 
young  pods  are  tender  and  well  flavored. 

EARLY  DWARF  DUTCH  SUGAR.      Vil. 
Early  Dwarf  de  Grace. 

Plant  about  twenty  inches  high,  branching ;  leaves  of  me 
dium  size,  yellowish-green ;  flowers  white ;  pods  two  inches 
and  three-quarters  in  length,  half  an  inch  wide,  somewhat 
sickle-shaped,  swollen  on  the  sides,  flattened  at  the  lower  end, 
and  containing  five  or  six  peas,  which,  when  ripe,  are  round 
ish,  often  irregularly  flattened  or  indented,  wrinkled,  and  of 
a  yellowish- white  color. 

The  variety  is  the  lowest-growing  and  earliest  of  all  the 
Eatable-podded  kinds.  If  sown  at  the  time  of  the  Common 
Dwarf  Sugar,  it  will  be  fit  for  use  twelve  or  fourteen  days 
in  advance  of  that  variety.  It  requires  a  good  soil;  and 
the  pods  are  succulent  and  tender,  but  are  not  considered  su 
perior  to  those  of  the  Common  Dwarf  Sugar. 

GIANT  EATABLE-PODDED.     Vil. 

Giant  Sugar. 

Stalk  four  to  five  feet  high ;  leaves  large,  yellowish-green, 
stained  with  red  at  their  union  with  the  stalk  of  the  plant ; 
flower  reddish ;  pods  transparent  yellowish-green,  very  thick 
and  fleshy,  distended  on  the  surface  by  the  seeds,  which  are 
widely  distributed,  curved,  and  much  contorted,  six  inches 
long,  and  sometimes  nearly  an  inch  and  a  half  in  diameter,  — 
exceeding  in  size  that  of  any  other  variety.  They  contain  but 
five  or  six  seeds,  which,  when  ripe,  are  irregular  in  form,  and 
of  a  greenish-yellow  color,  spotted  or  speckled  with  brown. 

It  is  about  a  week  later  than  the  Large  Crooked  Sugar. 

70 


554  LEGUMINOUS    PLANTS. 


LARGE  CROOKED  SUGAR.     Thoinp. 
Broadsword.     Six-inch-pod  Sugar. 

Plant  nearly  six  feet  in  height,  and  branching  when  grown 
in  good  soil ;  the  leaves  are  large,  yellowish-green ;  flowers 
white  ;  pods  very  large,  —  measuring  from  four  to  five  inches 
in  length  and  an  inch  in  width,  —  broad,  flat,  and  crooked. 
When  young,  they  are  tender,  and  easily  snap  or  break  in 
pieces,  like  the  young  pods  of  kidney-beans ;  and  are  then  fit 
for  use.  The  sides  of  the  pods  exhibit  prominent  marks 
where  pushed  out  by  the  seeds,  even  at  an  early  stage  of 
growth.  The  ripe  pease  are  somewhat  indented  or  irregu 
larly  compressed,  and  of  a  yellowish-white  color. 

It  is  one  of  the  best  of  the  Eatable-podded  sorts,  and  is 
hardy  and  productive.  It  is,  however,  quite  late ;  blossoming, 
if  sown  May  1,  about  the  last  of  June,  and  producing  pods 
for  use  in  the  green  state  about  the  20th  of  July. 

PURPLE-PODDED    OR    AUSTRALIAN.       Law. 
Blue-podded.     Botany-bay  Pea. 

Plant  five  feet  high,  generally  without  branches  ;  pods 
usually  in  pairs,  flattened,  with  thick,  fleshy  skins,  and  com 
monly  of  a  dark-purple  color ;  but  this  characteristic  is  not 
permanent,  as  they  are  sometimes  found  with  green  pods ;  in 
which  case,  they  are,  however,  easily  distinguished  from  those 
of  other  pease  by  their  thick  and  fleshy  nature.  When  ripe, 
the  pease  are  of  medium  size,  often  much  indented  and  irre 
gularly  compressed,  and  of  a  light,  dunnish,  or  brown  color. 
Season  intermediate. 

It  is  very  productive,  and  seems  possessed  of  properties 
which  entitle  it  to  cultivation. 


THE    PEA.  555 

RED-FLOWERED  SUGAR.      Vil. 
Chocolate. 

Stem  four  or  five  feet  in  height,  generally  simple,  but 
branching  when  grown  in  rich  soil ;  leaves  long,  yellowish- 
green,  tinged  with  red  where  they  connect  with  the  stalk  of 
the  plant ;  flowers  pale-red ;  pods  three  inches  long,  seven- 
tenths  of  an  inch  broad,  more  or  less  contorted,  containing 
six  to  eight  peas ;  seed  comparatively  large,  pale-brown,  mar 
bled  with  reddish-brown. 

Season  nearly  the  same  as  that  of  the  Common  Dwarf 
Sugar.  It  is  productive,  remarkably  hardy,  and  may  be  sown 
very  early  in  spring,  as  it  is  little  affected  by  cool  and  wet 
weather ;  but  the  green  pease  are  not  much  esteemed,  as  they 
possess  a  strong  and  rather  unpleasant  flavor.  The  green 
pods  are  tender  and  good ;  and,  for  these,  the  variety  may  be 
worthy  of  cultivation. 

TAMARIND  SUGAR. 
Late  Dwarf  Sugar.     Tamarind  Pea. 

Plant  similar  to  the  Common  Dwarf  Sugar,  but  of  more 
luxuriant  habit,  and  with  larger  foliage ;  flowers  white ;  pods 
single  or  in  pairs,  six  to  eight  seeded,  very  long  and  broad,  — 
often  measuring  four  inches  in  length  and  an  inch  in  breadth, 
—  succulent,  and  generally  contorted  and  irregular  in  form. 
A  few  days  later  than  the  Common  Dwarf  Sugar. 

Hardy,  prolific,  and  deserves  more  general  cultivation. 

WHITE-PODDED  SUGAR.      Vil. 

Stem  four  to  five  feet  high ;  leaves  yellowish-green,  and, 
like  those  of  the  Giant  Eatable-podded,  stained  with  red  at 
their  insertion  with  the  stalk ;  flowers  purple ;  pods  nearly 
three  inches  long,  five-eighths  of  an  inch  wide,  sickle-shaped 


556  LEGUMINOUS    PLANTS. 

and  contorted,  of  a  yellowish-white  color,  containing  five  or 
six  peas.  The  ripe  seeds  are  irregularly  flattened  and  in 
dented,  of  a  greenish-yellow  color,  marbled  or  spotted  with 
brown  or  black. 

The  variety  is  quite  late.  Sown  May  1,  the  pods  were  not 
fit  for  use  till  July  24. 

The  pods  are  crisp  and  succulent,  though  inferior  in  flavor 
to  most  of  the  Eatable-podded  varieties. 

YELLOW-PODDED  SUGAR.     Til. 

Stem  three  to  four  feet  high ;  leaves  large,  yellowish- 
green  ;  flowers  white,  tinted  with  yellow ;  pods  four  inches 
long,  tapering  slightly  at  the  ends,  greenish-yellow,  thick  and 
fleshy,  containing  six  or  seven  peas,  widely  separated.  The 
ripe  seeds  are  oblong,  rather  regular  in  form,  and  of  a 
creamy-white  color. 

It  is  one  of  the  earliest  of  the  Eatable-podded  sorts ;  com 
ing  to  the  table,  if  planted  May  1,  about  the  middle  of  July. 
It  is  of  good  quality,  but  not  hardy  or  productive ;  and  seems 
to  have  little  to  recommend  it,  aside  from  the  singular  color 
of  its  pods. 


PEA-NUT. 

Ground  Bean.     Earth  Nut.   Vil.     Pindar  Nut.     Ground  Nut.     Arachys 

hypogea. 

A  native  of  Africa,  and  also  of  Central  and  Tropical 
America.  It  is  an  annual  plant ;  and  the  stem,  when  full 
grown,  is  about  fifteen  inches  in  height.  The  leaves  are 
pinnate,  with  four  leaflets,  and  a  leafy,  emarginate  appendage 
at  the  base  of  the  petioles ;  the  flowers  are  yellow,  and  are 
produced  singly,  in  the  axils  of  the  leaves ;  the  fruit,  or  pod, 
is  of  an  oblong  form,  from  an  inch  to  an  inch  and  a  half  in 


PEA-NUT.  557 

length,  rather  more  than  three-eighths  of  an  inch  in  diameter, 
often  contracted  at  the  middle,  but  sometimes  bottle-formed, 
reticulated,  and  of  a  yellowish  color  ;  the  kernels,  of  which 
the  pods  contain  from  one  to  three,  are  oblong,  quite  white, 
and  enclosed  in  a  thin,  brown  skin,  or  pellicle. 

A  remarkable  peculiarity  of  this  plant  is,  that  the  lower 
blossoms  (which  alone  produce  fruit),  after  the  decay  of  the 
petals,  insinuate  their  ovaries  into  the  earth  ;  beneath  which, 
at  the  depth  of  several  inches,  the  fruit  is  afterwards  per 
fected. 

The  seed,  or  kernel,  retains  its  germinative  property  but  a 
single  season  ;  and,  when  designed  for  planting,  should  be 
preserved  unbroken  in  the  pod,  or  shell. 

Soil  and  Cultivation.  —  The  Pea-nut  succeeds  best  in  a 
warm,  light,  loamy  soil.  This  should  be  deeply  ploughed 
and  well  pulverized,  and  afterwards  laid  out  in  slightly  raised 
ridges  two  feet  apart.  As  the  plants  require  the  whole  sea 
son  for  their  perfection,  the  seed  should  be  planted  as  early 
in  spring  as  the  weather  becomes  suitable.  Drop  nine  inches 
apart  in  the  drills,  and  cover  an  inch  and  a  half  or  two 
inches  deep.  Weeding  must  be  performed  early  in  the  sea 
son  ;  as,  after  the  blossoming  of  the  plants,  they  are  greatly 
injured  if  disturbed  by  the  hoe,  or  if  weeds  are  removed 
about  the  roots. 

It  is  rather  tropical  in  its  character,  and  cannot  be  cultivat 
ed  with  success  either  in  the  Northern  or  Middle  States. 

"  The  seeds  are  sometimes  dibbled  in  rows,  so  as  to  leave 
the  plants  a  foot  apart  each  way.  As  soon  as  the  flowers 
appear,  the  vines  are  earthed  up  from  time  to  time,  so  as  to 
keep  them  chiefly  within  the  ground.  When  cultivated  alone, 
and  there  is  sufficient  moisture,  the  yield  of  nuts  is  from  sixty 
to  seventy-five  bushels  to  the  acre.  If  allowed  to  grow  with 
out  earthing  up,  the  vines  will  yield  half  a  ton  of  hay  to  the 
acre.  They  are  killed  by  the  first  frost ;  when  the  nuts  will 
be  mature,  and  ready  for  use." 


558  LEGUMINOUS    PLANTS. 

Varieties.  — 

AFRICAN  PEA-NUT. 

A  comparatively  small,  smooth,  and  regularly  formed  sort. 
Shell  thin,  usually  enclosing  two  kernels. 

WILMINGTON  PEA-NUT. 

Carolina. 

Similar  to  the  African.  The  pods,  however,  are  longer, 
and  the  shell  is  thicker  and  paler.  They  rarely  contain  less 
than  two,  and  often  enclose  three,  kernels.  Extensively  culti 
vated  in  the  Carolinas  and  Gulf  States. 

TENNESSEE  PEA-NUT. 

Pods  large,  thick,  and  irregular  in  form ;  the  reticulations 
very  coarse  and  deep.  The  pods  usually  contain  two  ker 
nels.  Less  esteemed  than  either  of  the  preceding  varieties. 


VETCH,   OR  TARE. 

Vicia  sativa. 

The  Vetch,  or  Tare,  in  its  properties  and  habits,  somewhat 
resembles  the  Common  Pea.  There  are  numerous  species  as 
well  as  varieties,  and  the  seeds  of  all  may  be  used  for  food ; 
but  they  are  generally  too  small,  or  produced  too  sparingly,  to 
repay  the  cost  of  cultivation. 

The  only  variety  of  much  importance  to  the  garden  is  the 
following :  — 

WHITE  TARE,  OR  VETCH.     Law. 

Lentil,  of  Canada.     Napoleon  Pea. 

Annual ;  stem  slender  and  climbing,  about  three  feet  high, 
the  leaves  terminating  in  a  branching  tendril,  or  clasper ; 


WINGED    PEA.  559 

flowers  purplish ;  pods  brown,  slender,  containing  from  eight 
to  twelve  seeds,  or  grains,  which  are  globular,  sometimes 
slightly  flattened,  smooth,  and  of  a  yellowish- white  color ; 
they  retain  their  germinative  quality  three  years  ;  an  ounce 
contains  about  six  hundred  seeds. 

In  France  and  Canada,  the  seeds  are  used  as  a  substitute 
for  pease,  both  green  and  ripe,  in  soups  and  other  dishes. 
They  are  also  ground,  and  made  into  bread  ;  but  in  this  case 
their  flour  is  generally  mixed  with  that  of  wheat,  or  other  of 
the  edible  grains. 

The  seeds  may  be  sown  in  drills,  in  April  or  May,  in  the 
manner  of  garden-pease,  or  broadcast  with  oats  for  agricultu 
ral  purposes. 

Varieties.  — 

SUMMER  TARE,  OR  VETCH. 

An  agricultural  variety,  grown  at  the  north  of  England 
and  in  Scotland.  It  is  sown  broadcast,  and  cultivated  as 
wheat  or  barley.  Both  the  haum  and  seed  are  used. 

WINTER  TARE,  OR  VETCH. 

Extensively  grown  in  England  and  Scotland ;  usually  sown 
in  autumn,  mixed  with  rye,  for  early  spring  food  for  stock. 
The  seeds  are  smaller  than  those  of  the  summer  variety. 

Not  sufficiently  hardy  to  survive  the  winters  of  the  North 
ern  States. 


WINGED    PEA. 

Red  Birdsfoot  Trefoil.  Mill.     Lotus  tetragonolobus. 

A  hardy,  creeping,  or  climbing,  annual  plant,  fifteen  or 
eighteen  inches  in  height,  or  length ;  leaves  trifoliate ;  flowers 
large,  solitary,  bright- scarlet ;  pods  three  inches  and  a  half 
long,  with  four  longitudinal,  leafy  membranes,  or  wings ;  seeds 
globular,  slightly  compressed,  yellowish- white. 


560  LEGUMINOUS    PLANTS. 

Use.  —  The  ripened  seeds  are  sometimes  used  as  a  substi 
tute  for  coffee  ;  and  the  pods,  while  young  and  tender,  form 
an  agreeable  dish,  not  unlike  string-beans.  It  is  often  culti 
vated  as  an  ornamental  plant ;  and,  for  this  purpose,  is  gene 
rally  sown  in  patches,  four  or  five  seeds  together  on  the 
border,  where  the  plants  are  intended  to  remain. 

When  grown  as  an  esculent,  sow  in  double  drills  an  inch 
and  a  half  deep,  and  two  feet  apart ;  the  single  rows  being 
made  twelve  inches  from  each  other. 


BENE-PLANT.  5(31 


CHAPTER  X. 
MEDICINAL    PLANTS. 


Bene-plant.  Camomile.  Coltsfoot.  Elecampane.  Hoarhound.  Hys 
sop.  Licorice.  Pennyroyal.  Poppy.  Palmate-leaved  or  Turkey 
Rhubarb.  Rue.  Saffron.  Southernwood.  Wormwood. 


BENE-PLANT. 

Oily  Grain.     Sesamum,  sp. 

THIS  plant  is  said  to  have  been  introduced  into  this  country 
from  Africa  by  the  negroes.  It  is  cultivated  in  the  south  of 
Europe,  and  in  Egypt  is  grown  to  a  considerable  extent  for 
forage  and  culinary  purposes. 

It  is  a  hardy  annual,  with  an  erect,  four- sided  stem  from 
two  to  four  feet  high,  and  opposite,  lobed,  or  entire  leaves  ; 
the  flowers  terminate  the  stalk  in  loose  spikes,  and  are  of  a 
dingy- white  color ;  the  seeds  are  oval,  flattened,  and  produced 
in  an  oblong,  pointed  capsule. 

Propagation  and  Cultivation.  —  It  is  propagated  from  seeds, 
which  should  be  sown  in  spring,  as  soon  as  the  ground  has 
become  well  settled.  They  may  be  sown  where  the  plants 
are  to  remain ;  or  in  a  nursery-bed,  to  be  afterwards  trans 
planted.  The  plants  should  be  grown  in  rows  eighteen  inches 
or  two  feet  apart,  and  about  a  foot  apart  in  the  rows.  The 
after-culture  consists  simply  in  keeping  the  ground  loose,  and 
free  from  weeds.  The  plant  is  said  to  yield  a  much  greater 
amount  of  herbage  if  the  top  is  broken  or  cut  off  when  it 
is  about  half  grown. 

71 


562  MEDICINAL    PLANTS. 

Use.  —  "  The  seeds  were  at  one  time  used  for  food ;  being 
first  parched,  then  mixed  with  water,  and  afterwards  stewed 
with  other  ingredients.  A  sort  of  pudding  is  made  of  the 
seeds,  in  the  same  manner  as  rice ;  and  is  by  some  persons 
much  esteemed.  From  the  seeds  of  the  first-named  sort  an 
oil  is  extracted,  which  will  keep  many  years  without  having 
any  rancid  smell  or  taste.  In  two  years,  the  warm  taste 
which  the  new  oil  possesses  wears  off,  and  it  becomes  quite 
mild  and  pleasant,  and  may  be  used  as  a  salad-oil,  or  for  all 
the  purposes  of  olive-oil.  Two  quarts  of  oil  have  been  ex 
tracted  from  nine  pounds  of  the  seeds." 

The  properties  of  the  plant  are  cooling  and  healing,  with 
some  degree  of  astringency.  A  few  of  the  leaves,  immersed 
a  short  time  in  a  tumbler  of  water,  give  it  a  jelly-like  consist 
ence,  without  imparting  color  or  flavor ;  and  in  this  form  it  is 
generally  used. 

There  are  three  varieties  :  — 


BIFORMED-LEAVED.     Mill. 

Plant  larger  than  that  of  the  Oval-leaved ;  the  lower  leaves 
are  three-parted,  while  those  of  the  upper  part  of  the  stalk 
are  oval  or  entire. 

OVAL-LEAVED. 

Stem  about  two  feet  high,  with  a  few  short  branches ;  the 
leaves  are  oblong,  and  entire  on  the  borders. 


TRIFID-LEAVED.     Mill. 

Taller  and  more  vigorous  than  either  of  the  preceding. 
The  upper  as  well  as  the  lower  leaves  are  trifid,  or  three- 
parted. 


CAMOMILE.  563 


CAMOMILE. 
Anthemis  nobilis. 

This  is  a  half-hardy,  herbaceous,  perennial  plant,  growing 
wild  in  various  parts  of  England,  by  roadsides  and  in  gravelly 
pastures.  Its  stems  rest  upon  the  surface  of  the  ground,  and 
send  out  roots,  by  which  the  plants  spread  and  are  rapidly 
increased. 

Soil  and  Culture.  —  Camomile  flourishes  best  in  light, 
poor  soil ;  and  is  generally  propagated  by  dividing  the  roots, 
and  setting  them  in  rows  a  foot  apart,  and  eight  or  ten  inches 
from  each  other  in  the  rows.  They  will  soon  entirely  occupy 
the  ground. 

Gathering.  —  The  flowers  should  be  gathered  in  a  dry  day, 
and  when  they  are  fully  expanded.  They  are  generally  spread 
in  an  airy,  shady  situation  for  a  few  days,  and  afterwards  re 
moved  to  a  heated  apartment  to  perfect  the  drying. 

COMMON  CAMOMILE. 

The  flowers  of  this  variety  are  single.  Though  considered 
more  efficacious  for  medicinal  purposes,  it  is  not  so  generally 
cultivated  as  the  Double-flowering.  Its  leaves  are  finely  cut, 
or  divided  ;  and,  when  bruised,  emit  a  peculiar,  pungent  odor. 
It  may  be  grown  from  seeds,  or  slips,  and  from  divisions  of 
the  plants,  or  roots. 

DOUBLE-FLOWERING  CAMOMILE. 

A  variety  of  the  foregoing,  with  large,  white,  double  flowers. 
The  leaves  are  of  the  same  form,  but  milder  in  their  odor 
and  taste.  It  is  equally  hardy  with  the  Single-flowering,  and 
much  more  ornamental.  Though  generally  considered  less 


564  MEDICINAL    PLANTS. 

efficacious  than  the  last  named,  it  is  generally  cultivated  for 
use  and  the  market  on  account  of  the  greater  bulk  and  weight 
of  its  flowers. 

It  is  propagated  by  slips,  with  a  few  of  the  small  roots  at 
tached.  Both  of  the  sorts  are  classed  as  hardy  perennials ; 
but,  in  the  Northern  and  Eastern  States,  the  plants  are  fre 
quently  destroyed  in  severe  winters. 

Use.  —  "  The  flowers,  which  are  the  parts  principally  used, 
have  long  been  in  high  repute,  both  in  the  popular  and  scien 
tific  Materia  Medica,  and  give  out  their  properties  by  infusion 
in  either  water  or  alcohol.  The  flowers  are  also  sometimes 
used  in  the  manufacture  of  bitter  beer,  and,  along  with  Worm 
wood,  made,  to  a  certain  extent,  a  substitute  for  hops.  In 
many  parts  of  England,  the  peasants  have  what  they  call  a 
'  Camomile  seat '  at  the  end  of  their  gardens,  which  is  con 
structed  by  cutting  out  a  bench  in  a  bank  of  earth,  and  plant 
ing  it  thickly  with  the  Double-flowering  variety  ;  on  which 
they  delight  to  sit,  and  fancy  it  conducive  to  health."  — 
M'Int. 

It  is  considered  a  safe  bitter,  and  tonic ;  though  strong  infu 
sions,  when  taken  warm,  sometimes  act  as  an  emetic. 


COMMON  COLTSFOOT. 

Tussilago  farfara. 

A  hardy,  herbaceous,  perennial  plant.  The  leaves  are  all 
radical,  roundish-heart-shaped,  and  from  five  to  seven  inches 
in  diameter  ;  the  flower-stem  (scape)  is  six  or  seven  inches 
high,  imbricated,  and  produces  a  solitary  yellow  flower, 
which  is  about  an  inch  in  diameter.  The  plants  blossom  in 
February  and  March,  before  the  appearance  of  the  leaves, 
and  often  while  the  ground  is  still  frozen  and  even  covered 
with  snow. 


ELECAMPANE.  565 

Propagation  and  Culture.  —  Coltsfoot  thrives  best  in  rich, 
moist  soil.  It  may  be  propagated  from  seeds,  but  is  generally 
increased  by  dividing  its  long,  creeping  roots.  The  plants 
require  little  attention,  and  will  soon  occupy  all  the  space 
allotted. 

Gathering  and  Use.  —  The  leaves  are  the  parts  of  the  plant 
used,  and  are  generally  cut  in  July  and  September.  They 
should  not  be  exposed  to  the  sun  for  drying,  but  spread  singly 
in  an  airy,  shaded  situation.  They  are  esteemed  beneficial  in 
colds  and  pulmonary  disorders. 


ELECAMPANE. 

Inula  helenium. 

A  hardy,  herbaceous,  perennial  plant,  introduced  from 
Europe,  but  growing  spontaneously  in  moist  places,  by  road 
sides,  and  in  the  vicinity  of  gardens  where  it  has  been  culti 
vated.  Stem  from  three  to  five  feet  high,  thick  and  strong, 
branching  towards  the  top ;  the  leaves  are  from  nine  inches 
to  a  foot  in  length,  ovate,  toothed  on  the  margin,  downy 
beneath ;  the  flowers  are  yellow,  spreading,  and  resemble  a 
small  sunflower ;  the  seeds  are  narrow,  four-sided,  and 
crowned  with  down. 

The  plants  blossom  in  July  and  August,  and  there  is  but 
one  variety  cultivated. 

Propagation  and  Culture.  —  It  is  generally  propagated  by 
dividing  the  roots ;  but  may  be  grown  from  seeds,  which  are 
sown  just  after  ripening.  The  plants  should  be  set  in  rows 
two  feet  asunder,  and  a  foot  from  each  other  in  the  rows. 

Use.  —  Elecampane  is  cultivated  for  its  roots,  which  are 
carminative,  sudorific,  tonic,  and  alleviating  in  pulmonary  dis 
eases.  They  are  in  their  greatest  perfection  when  of  two 
years'  growth.  . 


566  MEDICINAL    PLANTS. 


HOARHOUND. 

Marrubium  vulgare. 

Hoarhound  is  a  hardy,  herbaceous,  perennial  plant,  intro 
duced  from  Europe,  and  naturalized  to  a  considerable  extent 
in  localities  where  it  has  been  once  cultivated.  Stem  hoary, 
about  two  feet  high;  leaves  round-ovate ;  flowers  white;  seeds 
small,  of  an  angular-ovoid  form  and  grayish-brown  color. 

Propagation  and  Cultivation.  —  The  plant  prefers  a  rich, 
warm  soil ;  and  is  generally  propagated  by  dividing  its  long, 
creeping  roots,  but  may  also  be  raised  from  seeds.  When 
once  established,  it  will  grow  almost  spontaneously,  and  yield 
abundantly. 

Gathering  and  Use.  —  The  plants  are  cut  for  use  as  they 
come  into  flower ;  and,  if  required,  the  foliage  may  be  cut 
twice  in  the  season. 

The  leaves  possess  a  strong  and  somewhat  unpleasant  odor, 
and  their  taste  is  "  bitter,  penetrating,  and  durable."  The 
plant  has  long  been  esteemed  for  its  efficacy  in  colds  and  pul 
monary  consumption. 


HYSSOP. 

Hyssopus  officinalis. 

Hyssop  is  a  hardy,  evergreen,  dwarfish,  aromatic  shrub, 
from  the  south  of  Europe. 

Three  kinds  are  cultivated,  as  follow  :  — 

COMMON  OR  BLUE-FLOWERING. 

More  generally  found  in  gardens  than  either  of  the  follow 
ing  varieties.  The  stems  are  square  and  tender  at  first,  but 
afterwards  become  round  and  woody ;  the  leaves  are  opposite, 
small,  narrow,  with  six  or  eight  bract-like  leaves  at  the  same 


LICORICE.  567 

joint ;  the  flowers  are  blue,  in  terminal  spikes ;   seeds  small, 
black,  oblong. 

RED-FLOWERING  HYSSOP. 

Quite  distinct  from  the  Common  or  Blue-flowering.  The 
stem  is  shorter,  the  plants  are  more  branching  in  their  habit, 
and  the  spikes  more  dense  or  compact ;  flowers  fine  red.  It 
is  not  so  hardy  as  the  White  or  the  Blue  Flowering,  and  is 
often  injured  by  severe  winters. 

WHITE-FLOWERING  HYSSOP. 

This  is  a  sub-variety  of  the  Common  Blue-flowering ;  the 
principal  if  not  the  only  mark  of  distinction  being  its  white 
flowers.  Its  properties,  and  modes  of  culture,  are  the  same. 

Soil  and  Cultivation.  —  The  plants  require  a  light,  warm, 
mellow  soil ;  and  are  propagated  from  seeds,  cuttings,  or  by 
dividing  the  roots.  The  seeds  are  sown  in  April ;  and,  when 
the  seedlings  are  two  or  three  inches  high,  they  are  trans 
planted  to  rows  eighteen  inches  apart,  and  a  foot  from  each 
other  in  the  rows.  The  roots  may  be  divided  or  the  slips  set 
in  spring  or  autumn. 

Use.  —  The  plant  is  highly  aromatic.  The  leaves  and 
young  shoots  are  the  parts  used,  and  are  cut,  dried,  and  pre 
served  as  other  pot-herbs. 

"Hyssop  has  the  general  virtues  ascribed  to  aromatic 
plants;  and  is  recommended  in  asthmas,  coughs,  and  other 
pulmonary  disorders."  —  Rog. 


LICORICE. 

Glycyrrhiza  glabra. 

Licorice  is  a  hardy,  perennial  plant.     The  roots  are  fleshy, 
creeping,  and,  when  undisturbed,  attain  a  great  length,  and 


568  MEDICINAL    PLANTS. 

penetrate  far  into  the  earth ;  the  stem  is  herbaceous,  dull- 
green,  and  about  four  feet  high ;  leaves  pinnate,  composed  of 
four  or  five  pairs  of  oval  leaflets ;  flowers  pale-blue,  in  termi 
nal  spikes.  The  fruit  consists  of  short,  flattened  pods,  each 
containing  two  or  three  kidney-shaped  seeds. 

Soil,  Propagation,  and  Culture.  —  "  Licorice  succeeds  best 
in  deep,  rich,  rather  sandy,  or  in  alluvial  soil.  The  ground 
should  be  well  enriched  the  year  previous  to  planting  :  and  it 
should  either  be  trenched  three  feet  deep  in  autumn,  laid  in 
ridges,  and  allowed  to  remain  in  that  state  till  spring ;  or  it 
may  be  trenched  immediately  before  planting.  The  former 
method  is  the  preferable  one. 

"  Licorice  is  propagated  by  portions  of  the  creeping  stem 
(commonly  termed  ( the  creeping  root '),  from  four  to  six 
inches  in  length,  each  having  two  or  three  buds.  These  are 
planted  in  March  or  April,  or  as  soon  as  the  ground  can  be 
well  worked,  in  rows  three  feet  apart,  and  eighteen  inches 
from  each  other  in  the  rows  ;  covering  with  earth  to  the  depth 
of  two  or  three  inches.  Every  year,  late  in  autumn,  when 
the  sap  has  gone  down  and  the  leaves  have  turned  yellow,  the 
old  stems  should  be  cut  down  with  a  pruning-knife  to  a  level 
with  the  ground.  At  this  time,  also,  the  creeping  stems  are 
forked  up,  cut  off  close  to  the  main  stems,  and  preserved 
in  sand,  or  in  heaps  covered  with  straw  and  earth,  for  future 
plantations.  The  roots  will  be  ready  for  taking  up  three 
years  after  planting.  This  should  be  done  towards  winter, 
after  the  descent  of  the  sap.  A  trench  three  feet  must  then 
be  thrown  out,  and  the  roots  extracted ;  after  which,  they 
may  be  stored  in  sand  for  use."  —  Thomp. 

Use.  —  The  roots  are  the  parts  of  the  plant  used,  and  these 
are  extensively  employed  by  porter-brewers.  "  The  sweet, 
mucilaginous  juice  extracted  from  the  roots  by  boiling  is 
much  esteemed  as  an  emollient  in  colds." 


PENNYROYAL. POPPY,,  OR  MAW.  569 


PENNYROYAL. 

Hedeoma  pulegioides. 

The  American  Pennyroyal  is  a  small,  branching,  annual 
plant,  common  to  gravelly  localities,  and  abounding  towards 
autumn  among  stubble  in  dry  fields  from  whence  crops  of 
wheat  or  rye  have  been  recently  harvested.  The  stem  is 
erect,  branching,  and  from  six  to  twelve  inches  high;  the 
leaves  are  opposite,  oval,  slightly  toothed ;  flowers  bluish,  in 
axillary  clusters ;  seeds  very  small,  deep  blackish-brown. 

Sowing  and  Cultivation.  —  In  its  natural  state,  the  seeds 
ripen  towards  autumn,  lie  dormant  in  the  earth  during  winter, 
and  vegetate  the  following  spring  or  summer.  When  culti 
vated,  the  seeds  should  be  sown  soon  after  ripening,  as  they 
vegetate  best  when  exposed  to  the  action  of  frost  during  win 
ter.  They  are  sown  broadcast,  or  in  drills  ten  or  twelve 
inches  asunder.  When  the  plants  are  in  full  flower,  they  are 
cut  off,  or  taken  up  by  the  roots,  and  dried  in  an  airy,  shaded 
situation. 

Use.  —  Pennyroyal  possesses  a  warm,  pungent,  somewhat 
aromatic  taste,  and  is  employed  exclusively  for  medical  pur 
poses.  An  infusion  of  the  leaves  is  stimulating,  sudorific, 
tonic,  and  beneficial  in  colds  and  chills. 

This  plant  must  not  be  confounded  with  the  Pennyroyal 
(Mentha  pulegiwn)  of  English  writers,  which  is  a  species  of 
Mint,  and  quite  distinct  from  the  plant  generally  known  as 
Pennyroyal  in  this  country. 


POPPY,  OR  MAW. 

Papaver  somniferum,  var.  nigrum. 

A  hardy  annual,  growing  naturally  in  different  parts  of 
Europe,  and  cultivated  to  a  considerable  extent  in  Germany 


72 


570  MEDICINAL    PLANTS. 

for  its  seeds,  which,  under  the  name  of  "  Maw-seed,"  are  an 
article  of  some  commercial  importance.  Stem  five  or  six  feet 
high,  branching  ;  leaves  smooth,  glaucous,  clasping,  and  much 
cut  or  gashed  on  the  borders ;  flowers  large,  terminal,  purple 
and  white ;  the  bud  pendent,  or  drooping,  until  the  time  of 
flowering,  when  it  becomes  erect.  The  petals  soon  fall  to  the 
ground,  remaining  on  the  plant  but  a  few  hours  after  their 
expansion ;  and  are  succeeded  by  large,  roundish  heads,  or 
capsules,  two  inches  and  upwards  in  diameter,  filled  with  the 
small,  darkish-blue  seeds  for  which  the  plant  is  principally 
cultivated. 

Soil,  Sowing,  and  Culture.  —  "  The  soils  best  suited  to  the 
growth  of  the  Poppy  are  such  as  are  of  medium  texture  and 
in  the  highest  state  of  fertilization.  As  the  seeds  are  small, 
and  consequently  easily  buried,  the  land  should  be  well  pul 
verized  by  harrowing  and  rolling.  The  seeds  are  sown  in 
April,  in  drills  about  half  an  inch  in  depth,  and  twenty  inches 
or  two  feet  distant  from  each  other.  The  young  plants  are 
afterwards  thinned  out  to  from  six  to  ten  inches'  distance  in 
the  rows,  and  the  whole  crop  kept  free  from  weeds  by  fre 
quent  hoeing. 

"  The  period  of  reaping  is  about  the  month  of  August, 
when  the  earliest  and  generally  the  largest  capsules  begin  to 
open.  The  plants  are  then  cut  or  pulled,  and  tied  in  small 
bundles,  taking  care  not  to  allow  the  heads  to  recline  until 
they  are  carried  to  the  place  allotted  for  the  reception  of  the 
seed;  which  is  then  shaken  out,  and  the  sheaves  again  set 
upon  their  ends  for  the  ripening  of  the  remaining  cap 
sules. 

"  In  Germany  and  Flanders,  a  mode  of  obtaining  the  first 
crop  is  to  spread  sheets  by  the  side  of  the  row,  into  which  the 
seeds  are  shaken  by  bending  over  the  tops  of  the  plants  : 
these  are  then  pulled,  tied  in  bundles,  and  removed ;  when 
the  sheets  are  drawn  forward  to  the  next  row,  and  so  on, 
until  the  harvesting  is  completed."  —  Law. 


POPPY,    OR    MAW.  571 

Use.  —  Maw-seed  is  imported  to  some  extent  from  different 
parts  of  Europe,  and  is  principally  used  in  this  country  for 
feeding  birds. 

OIL-POPPY.     Law. 
Gray  Poppy.     Papaver  somniferum  olifer. 

Stem  three  feet  high,  smooth  and  branching ;  flowers  dull- 
red,  or  grayish ;  capsules  very  large,  oblong ;  seeds  of  a 
brownish  color,  and  produced  in  great  abundance. 

It  is  chiefly  cultivated  in  Italy,  the  south  of  France,  Ger 
many,  and  Flanders. 

Use.  —  "  The  oil  of  the  seeds  of  the  Poppy  is  of  an  agree 
able  flavor ;  and,  in  Europe,  is  chiefly  applied  to  domestic 
purposes,  for  which  it  is  esteemed  nearly  equal  to  that  of  the 
Olive.  Its  consumption  in  this  country  is  comparatively  tri 
fling  ;  being  principally  used  for  the  finer  kinds  of  oil-paint 
ing  and  by  druggists." 

OPIUM,  OR  WHITE  POPPY.     Loiv. 
P.  somniferum,  album  vel  candidum. 

Plant  strong  and  vigorous,  —  the  stem,  in  favorable  situa 
tions,  reaching  a  height  of  five  or  six  feet ;  flowers  large, 
•white,  and  of  short  duration  ;  seed-pods  globular,  of  large 
size,  often  measuring  upwards  of  two  inches  in  diameter; 
seeds  small,  white,  ripening  in  August  and  September. 

Sowing  and  Cultivation.  —  "  Being  an  annual  plant,  the 
Poppy,  when  sown  in  spring,  matures  its  seed  the  last  of 
summer  or  early  in  autumn.  It  is  of  easy  culture,  and  can 
be  successfully  grown  in  any  section  of  the  Northern  or  Mid 
dle  States.  It  may  be  sown  at  any  time  during  the  month  of 
April,  or  the  first  week  in  May.  The  best  method  of  culti 
vating  the  plant  is  in  rows  two  feet  and  a  half  apart ;  and,  on 
the  poppies  attaining  a  few  inches  in  height,  they  are  hoed 
out  to  a  distance  from  one  another  of  six  or  eight  inches. 


MEDICINAL    PLANTS. 

"  Opium  is  obtained  from  the  capsules  or  heads  of  seed, 
and  is  extracted  after  they  are  fully  formed,  but  while  yet 
green.  The  process  is  simple,  and  may  be  taught  to  children 
in  an  hour. 

"  Two  or  more  vertical  incisions  are  made  in  the  capsule 
with  a  sharp  knife  or  other  instrument,  about  an  inch  in 
length,  and  not  so  deep  as  to  penetrate  through  the  capsule. 
As  soon  as  the  incisions  are  made,  a  milky  juice  will  flow  out, 
which,  being  glutinous,  will  adhere  to  the  capsule.  This  may 
be  collected  by  a  small  hair-brush  such  as  is  used  by  paint 
ers,  and  squeezed  into  a  small  vessel  carried  by  the  person 
who  collects  the  juice.  The  incisions  are  repeated  at  inter 
vals  of  a  few  days  all  round  the  capsule,  and  the  same  process 
of  collecting  the  exuded  juice  is  also  repeated. 

"  The  juice  thus  collected  is  Opium.  In  a  day  or  two,  it  is 
of  the  consistence  to  be  worked  up  into  a  mass.  The  nar 
cotic  matter  of  the  plant  may  also  be  collected  by  boiling ;  but 
it  is  only  the  exuded  juice  that  forms  pure  Opium. 

ff  In  the  opium  countries  of  the  East,  the  incisions  are 
made  at  sunset  by  several-pointed  knives  or  lancets.  On  the 
following  day  the  juice  is  collected,  scraped  off  with  a  small 
iron  scoop,  and  deposited  in  earthen  pots ;  when  it  is  worked 
by  the  hand  until  it  becomes  consistent.  It  is  then  formed  in 
globular  cakes,  and  laid  in  small  earthen  basins  to  be  further 
dried.  After  the  opium  is  extracted  from  the  capsule,  the 
plant  is  allowed  to  stand,  and  ripen  its  seeds. 

"  The  seeds  of  the  Poppy  have  nothing  of  the  narcotic 
principle,  and  are  eaten  by  the  people  of  the  East  as  a  nou 
rishing  and  grateful  food ;  and  they  yield,  by  expression,  an 
oil  which  is  regarded  as  inferior  only  to  that  of  the  olive."  — 
Low. 

The  expense  of  labor  forms  the  principal  objection  to  the 
cultivation  of  the  Poppy  in  the  United  States  for  its  opium. 
As,  however,  the  plants  succeed  well,  and  can  be  easily  and 
extensively  grown  in  any  section  of  the  country ;  and  as  the 


PALMATE-LEAVED    RHUBARB. RUE.  573 

process  of  extraction,  though  minute,  is  yet  simple,  —  the  em 
ployment  of  females  or  children  might  render  its  production 
remunerative. 


PALMATE-LEAVED   RHUBARB.    Law. 
Turkey  Rhubarb.     Rheum  palmatum. 

This  species  is  readily  distinguished  hy  its  deeply  divided 
or  palmate  leaves,  and  is  generally  considered  as  that  from 
which  the  dried  roots  chiefly  used  in  medicine  are  obtained. 
Like  the  Pie  llhubarb,  it  requires  a  deep,  rich  soil,  which 
should  be  thoroughly  stirred,  and  put  in  as  fine  a  state  of  cul 
tivation  as  possible,  before  setting  the  plants.  These  should 
be  placed  about  three  feet  apart  in  each  direction,  and  kept 
free  from  weeds  during  the  summer.  They  will  not  be  ready 
for  taking  up  until  five  or  six  years  old. 

The  roots  are  thick  and  succulent,  with  a  brownish  skin 
and  bright-yellow  flesh,  streaked  or  variegated  with  red. 
After  being  dug,  they  are  washed  clean,  cut  in  rather  large 
pieces,  and  dried  either  by  the  sun,  or  in  kilns  formed  for  the 
purpose ;  when  they  are  ready  for  use. 

llhubarb  from  Turkey  and  the  neighboring  countries  is 
generally  preferred  ;  but  it  is  said  its  superiority,  to  a  great 
degree,  is  attributable  to  the  manner  in  which  it  is  dried  and 
prepared  for  market.  It  is  propagated  by  seed,  or  by  a  divi 
sion  of  the  roots. 


RUE. 

Ruta  graveolens. 

Rue  is  a  hardy,  shrubby,  nearly  evergreen  plant,  and 
thrives  best  in  poor  but  dry  and  warm  soil.  It  is  propagated 
by  seeds,  or  slips,  and  by  dividing  the  roots.  The  seeds  are 


574  MEDICINAL    PLANTS. 

sown  in  April,  and  the  roots  may  be  separated  in  spring  or 
autumn.  The  plants  should  be  set  about  eighteen  inches 
apart  in  each  direction.  When  extensively  cultivated,  they 
are  set  in  rows  eighteen  inches  apart,  and  a  foot  asunder  in 
the  rows. 

Use.  —  "  Rue  has  a  strong,  unpleasant  odor,  and  a  bitter, 
pungent,  penetrating  taste.  The  leaves  are  so  acrid  as  to  irri 
tate  and  inflame  the  skin,  if  much  handled.  Its  efficacy  as  a 
vermifuge  is  unquestioned  ;  but  it  should  be  used  with  cau 
tion.  It  was  formerly  employed  in  soups  ;  and  the  leaves, 
after  being  boiled,  were  eaten  pickled  in  vinegar."  The  plant 
is  rarely  used  in  this  country,  either  as  an  esculent  or  for 
medical  purposes. 

The  kinds  cultivated  are  the  following :  — 

BROAD-LEAVED  RUE. 

Stem  shrubby,  four  or  five  feet  high  ;  leaves  compound,  of 
a  grayish-green  color  and  strong  odor  ;  flowers  yellow,  in  ter 
minal,  spreading  clusters  ;  the  fruit  is  a  roundish  capsule,  and 
contains  four  rough,  black  seeds. 

At  one  period,  this  was  the  sort  principally  cultivated,  and 
is  that  referred  to  in  most  treatises  on  medicine.  More  re 
cently,  however,  it  has  given  place  to  the  Narrow-leaved, 
which  is  much  hardier,  and  equally  efficacious. 

NARROW-LEAVED  RUE. 

Stem  three  or  four  feet  high  ;  foliage  narrower  than  that  of 
the  preceding,  but  of  the  same  grayish  color,  and  strong,  pecu 
liar  odor ;  the  flowers  are  produced  in  longer  and  looser  clus 
ters  than  those  of  the  Broad-leaved,  and  the  seed-vessels  are 
smaller.  Now  generally  cultivated  because  of  its  greater 
hardiness. 


SAFFRON.  575 


SAFFRON.     Law. 

Safflower.     Carthamus  tinctorius. 

A  hardy,  annual  plant,  with  a  smooth,  woody  stem,  two 
and  a  half  or  three  feet  high  ;  leaves  ovate,  spiny ;  flowers 
large,  compound,  bright-orange,  or  vermilion  ;  seeds  ovate, 
whitish,  or  very  light-brown,  a  fifth  of  an  inch  long,  and  a 
tenth  of  an  inch  thick. 

Soil  and  Cultivation.  —  It  grows  best  on  soils  rather  light, 
and  not  wet ;  and  the  seed  should  be  sown  the  last  of  April, 
or  early  in  May,  in  drills  about  two  feet  apart  and  an  inch 
deep.  When  the  plants  are  two  inches  high,  they  should  be 
thinned  to  six  inches  apart  in  the  rows,  and  afterwards  occa 
sionally  hoed  during  the  summer,  to  keep  the  earth  loose,  and 
free  the  plants  of  weeds. 

Use.  — "  It  is  cultivated  exclusively  for  its  flowers,  from 
which  the  coloring  -  matter  of  Saffron,  or  Safflower,  is  ob 
tained.  These  are  collected  when  fully  expanded,  and  dried 
on  a  kiln,  under  pressure,  to  form  them  into  cakes ;  in  which 
state  they  are  sold  in  the  market.  It  is  extensively  culti 
vated  in  the  Levant  and  several  countries  of  Europe,  particu 
larly  France,  Spain,  and  Germany ;  in  the  latter  of  which, 
the  first  gathering  of  flowers  is  obtained  in  the  beginning  of 
September ;  and  others,  for  six  or  eight  weeks  following,  as 
the  flowers  expand.  It  flowers  somewhat  earlier  in  this  coun 
try,  and  seems  well  adapted  to  our  climate. 

"  Though  the  color  of  the  petals  is  of  a  deep-orange,  they 
are  used  for  dying  various  shades  of  red ;  the  yellow  matter 
being  easily  separated  from  the  other.  The  flowers  of  Saffron 
are  employed  in  Spain  and  other  countries  for  coloring  dishes 
and  confectioneries ;  and  from  the  seed  a  fixed  oil  is  obtained, 
somewhat  similar  to  that  of  the  Sun-flower :  for  which  purpose 
alone,  it  does  not,  however,  seem  deserving  of  cultivation." 

It  was  formerly  much  used  in  medicine  in  cases  of  humors 
and  diseased  blood. 


576  MEDICINAL    PLANTS. 


SOUTHERNWOOD. 

Artemesia  abrotanum. 

A  hardy,  shrubby  plant,  about  three  feet  high.  The  leaves 
are  pale-green,  and  cut,  or  divided,  into  narrow,  thread-like 
segments  ;  the  flowers  are  numerous,  small,  yellow,  drooping ; 
the  seeds  resemble  those  of  the  Common  Wormwood,  and 
retain  their  germinative  properties  two  years. 

The  plant  is  generally  propagated  by  dividing  the  roots  in 
the  manner  of  other  hardy  shrubs. 

Use.  —  The  leaves  have  a  strong,  resinous,  somewhat  aro 
matic  and  rather  pleasant  odor,  and  are  quite  bitter  to  the 
taste.  The  root  is  seldom  used ;  but  the  leaves  and  young 
branches  are  employed  in  the  same  manner  and  for  the  same 
purposes  as  those  of  the  Common  Wormwood. 


WORMWOOD. 

Artemesia. 
The  cultivated  species  are  as  follow :  — 

COMMON  WORMWOOD. 

Artemesia  absynthium. 

This  species,  everywhere  common  to  gardens  in  this  coun 
try,  is  a  native  of  Great  Britain.  It  is  a  hardy,  perennial, 
shrubby  plant,  two  or  three  feet  in  height.  The  leaves  are 
deeply  cut,  or  divided,  pale -green  above,  and  hoary  beneath ; 
the  flowers  are  small,  numerous,  pale-yellow ;  the  seeds  are 
quite  small,  and  retain  their  powers  of  germination  two 
years. 


WORMWOOD.  577 

The  leaves,  when  bruised,  have  a  strong,  somewhat  pun 
gent,  yet  aromatic  odor,  and  are  proverbial  for  their  intense 
bitterness. 

EOMAN  WORMWOOD. 
Artemesia  pontica. 

This  species  somewhat  resembles  the  foregoing :  but  the 
roots  are  smaller,  less  woody,  and  more  fibrous,  and  the  stalks 
are  shorter,  and  more  slender ;  the  leaves  are  smaller,  more 
finely  cut,  or  divided,  pale-green  above,  and  hoary  on  the 
under  surface,  like  those  of  the  Common  Wormwood ;  the 
flowers,  which  are  produced  on  the  upper  branches,  are  small, 
and  of  a  pale-yellow  color ;  seeds  similar  to  those  of  the  above 
species,  retaining  their  vitality  two  years. 

It  is  generally  preferred  to  the  Common  Wormwood  for 
medicinal  purposes,  as  the  taste  is  more  agreeable,  and  its 
odor  less  pungent. 

SEA  WORMWOOD. 
Artemesia  maritima. 

Indigenous  to  Great  Britain,  and  common  to  the  seacoast 
of  Holland  and  the  low  countries  of  Europe.  Roots  creep 
ing,  tough,  and  fibrous ;  stalks  two  or  three  feet  high,  and, 
like  the  roots,  tough  and  woody ;  leaves  numerous,  long, 
narrow,  and  hoary ;  flowers  yellow,  produced  on  the  small 
branches  towards  the  top  of  the  plant ;  seeds  similar  to  those 
of  the  Common  Wormwood. 

The  leaves  are  somewhat  bitter  to  the  taste,  and,  when 
bruised,  emit  a  strong,  pleasant,  aromatic  odor. 

Soil  and  Cultivation.  —  All  the  species  are  hardy,  aromatic 
perennials  ;  and,  though  they  will  thrive  in  almost  any  soil, 
their  properties  are  best  developed  in  that  which  is  warm, 
dry,  and  light.  They  are  generally  propagated,  as  other 
hardy  shrubs,  by  dividing  the  plants ;  but  may  be  raised  from 

73 


578  MEDICINAL    PLANTS. 

seeds,  or  slips.  The  seeds  are  sown  in  April,  in  shallow 
drills ;  and  the  seedlings  afterwards  transplanted  to  rows  two 
feet  apart,  and  a  foot  from  each  other  in  the  rows. 

Use.  —  "  An  infusion  of  the  leaves  and  tops  of  the  Com 
mon  Wormwood  is  used  as  a  vermifuge,  tonic,  and  stoma 
chic  ;  and  the  leaves  are  found  to  be  beneficial  to  poultry.". — 
Thomp. 

Most  of  the  other  species  possess  the  same  properties  in  a 
greater  or  less  degree,  and  are  used  for  the  same  purposes. 


MUSHROOMS,    OR    ESCULENT    FUNGI.  579 


CHAPTER  XI. 
MUSHROOMS,  OR  ESCULENT   FUNGI. 

Agaricus.     Boletus.     Clavaria.     Morchella,  or  Morel.     Tuber,  or  Truffle. 

ALTHOUGH  many  experiments  have  been  made  in  the  culture 
of  different  species  of  edible  Fungi,  "  only  one  has  yet  been 
generally  introduced  into  the  garden,  though  there  can  be  no 
doubt  the  whole  would  finally  submit  to  and  probably  be  im 
proved  by  cultivation.  Many  of  them  are  natives  of  this 
country,  abounding  in  our  woods  and  pastures ;  and  may  be 
gathered  wild,  and  freely  enjoyed  by  those  who  have  not  the 
means  of  raising  them  artificially.  In  Poland  and  Russia, 
there  are  about  thirty  sorts  of  edible  Fungi  in  common  use 
among  the  peasantry.  They  are  gathered  in  all  the  different 
stages  of  their  growth,  and  used  in  various  ways,  —  raw, 
boiled,  stewed,  roasted ;  and  being  hung  up,  and  dried  in 
stoves  or  chimneys,  form  a  part  of  their  winter's  stock  of 
provisions. 

"  Mushrooms  are  not,  however,  everywhere  equally  abun 
dant,  owing  as  well  to  climate  as  to  the  more  general  culti 
vation  of  the  soil :  the  character  of  many  of  the  sorts  is, 
therefore,  not  perfectly  known,  and  most  of  them  are  passed 
over  as  deleterious.  Indeed,  the  greatest  caution  is  requisite 
in  selecting  any  species  of  this  tribe  for  food;  and  we  can 
advise  none  but  an  experienced  botanist  to  search  after  any 
but  the  common  and  familiar  sort  (Agaricus  campestris)  for 
food."  —  Loud. 


Common  Mushroom. 


580  MUSHROOMS,    OR    ESCULENT    FUNGI. 


COMMON   MUSHROOM.    Wlnt.    Rog. 
Champignon.     Agaricus  campestris. 

This  Mushroom,  when  it  first  appears,  is  of  a  rounded  or 
button-like  form,  of  a  white  color,  and  apparently  rests  on 
the  surface  of  the  ground.  When  fully  developed,  "the 

stem  is  solid,  two  or  three  inches 
high,  and  about  half  an  inch  in 
diameter;  its  cap  measures  from 
an  inch  to  three  and  sometimes 
even  upwards  of  four  inches  in 
diameter,  is  of  a  white  color, 
changing  to  brown  when  old,  and 
becoming  scurfy,  fleshy,  and  re 
gularly  convex,  but,  with  age, 
flat,  and  liquefying  in  decay ;  the 
gills  are  loose,  of  a  pinkish-red,  changing  to  liver-color,  in 
contact  with  but  not  united  to  the  stem,  very  thick-set,  some 
forked  next  the  stem,  some  next  the  edge  of  the  cap,  some  at 
both  ends,  and  generally,  in  that  case,  excluding  the  interme 
diate  smaller  gills." 

London  says  that  it  is  most  readily  distinguished,  when  of 
middle  size,  by  its  fine  pink  or  flesh-colored  gills  and  plea 
sant  smell.  In  a  more  advanced  stage,  the  gills  become  of  a 
chocolate  color ;  and  it  is  then  more  liable  to  be  confounded 
with  other  kinds  of  dubious  quality  :  but  the  species  which 
most  nearly  resembles  it  is  slimy  to  the  touch,  and  destitute  of 
the  fine  odor,  having  rather  a  disagreeable  smell.  Further,  the 
noxious  kind  grows  in  woods,  or  on  the  margin  of  woods ; 
while  the  true  Mushroom  springs  up  chiefly  in  open  pastures, 
and  should  be  gathered  only  in  such  places. 

Cultivation.  — "  This  is  the  only  species  that  has  as  yet 
been  subjected  to  successful  cultivation ;  though  there  can  be 
little  doubt  that  all  or  most  of  the  terrestrial-growing  sorts 


COMMON    MUSHROOM. 


581 


would  submit  to  the  same  process,  if  their  natural  habitats 
were  sufficiently  studied,  and  their  spawn  collected  and  pro 
pagated.  In  this  way,  the  Common  Mushroom  was  first 
brought  under  the  control  of  man. 

"  The  seeds  of  the  Common  Mushroom,  in  falling  from  the 
gills  when  ripe,  .are  no  doubt  wafted  by  the  wind,  and  become 
attached  to  the  stems  and  leaves  of  grasses  and  other  herbage  ; 
and  notwithstanding  they  are  eaten  by  such  animals  as  the 
horse,  deer,  and  sheep,  pass  through  their  intestines  without 
undergoing  any  material  change  in  their  vegetative  existence  : 
and  hence,  in  the  dung  of  these  animals,  when  placed  to 
gether,  and  kept  moderately  dry,  and  brought  to  a  slight 
state  of  fermentation,  we  discover  the  first  stage  of  the  exist 
ence  of  the  future  brood  of  mushrooms.  This  is  practically 
called  '  spawn,'  and  consists  of  a  white,  fibrous  substance, 
running  like  broken  threads  through  the  mass  of  dung,  which 
appears  to  be  its  only  and  proper  nidus."  —  M'Int.  It  is  pre 
pared  for  use  as  follows  :  — 

"  In  June  and  July,  take  any  quantity  of  fresh  horse-drop 
pings,  —  the  more  dry  and  high-fed  the  better,  —  mixed  with 
short  litter,  one-third  of  cow's  dung,  and  a  good  portion  of 
mould  of  a  loamy  nature ;  cement  them  well  together,  and 
mash  the  whole  into  a  thin  compost,  and  spread  it  on  the 
floor  of  an  open  shed,  to  remain  until  it  becomes  firm  enough 
to  be  formed  into  flat,  square  bricks ;  which  done,  set  them 
on  an  edge,  and  frequently  turn  them  till  half  dry ;  then, 
with  a  dibble,  make  two  or  three  holes  in  each  brick,  and 
insert  in  each  hole  a  piece  of  good  old  spawn  about  the  size 
of  a  common  walnut.  The  bricks  should  then  be  left  till  they 
are  dry.  This  being  completed,  level  the  surface  of  a  piece 
of  ground,  under  cover,  three  feet  wide,  and  of  sufficient 
length  to  receive  the  bricks ;  on  which  lay  a  bottom  of  diy 
horse-dung  six  inches  thick ;  then  form  a  pile  by  placing  the 
bricks  in  rows  one  upon  another,  with  the  spawn-side  upper 
most,  till  the  pile  is  three  feet  high ;  next  cover  it  with  a 


582  MUSHROOMS,    OR   ESCULENT    FUNGI. 

small  portion  of  warm  horse-dung,  sufficient  in  quantity  to 
diffuse  a  gentle  glow  of  heat  through  the  whole.  When  the 
spawn  has  spread  itself  through  every  part  of  the  bricks, 
the  process  is  ended,  and  the  bricks  may  then  be  laid  up  in  a 
dry  place  for  use.  Mushroom-spawn  thus  made  will  preserve 
its  vegetative  power  many  years,  if  well  dried  before  it  is  laid 
up  ;  but,  if  moist,  it  will  grow,  and  exhaust  itself." —  Trans. 

The  next  step  to  be  taken  is  the  formation  of  the  bed ;  in 
the  preparation  of  which,  no  dung  answers  so  well  as  that 
of  the  horse,  when  taken  fresh  from  the  stable :  the  more 
droppings  in  it,  the  better.  The  process  recommended  by 
Rogers  is  as  follows :  — 

"About  July  or  August  is  the  general  season  for  making 
mushroom-beds,  though  this  may  be  done  all  the  year  round. 
A  quantity  of  the  dung  mentioned  should  be  collected  and 
thrown  together  in  a  heap,  to  ferment  and  acquire  heat; 
and,  as  this  heat  generally  proves  too  violent  at  first,  it  should, 
previously  to  making  the  bed,  be  reduced  to  a  proper  tempe 
rature  by  frequently  turning  it  in  the  course  of  the  fortnight 
or  three  weeks ;  which  time  it  will  most  likely  require  for  all 
the  parts  to  get  into  an  even  state  of  fermentation.  During  the 
above  time,  should  it  be  showery  weather,  the  bed  will  require 
some  sort  of  temporary  protection,  by  covering  it  with  litter 
or  such  like,  as  too  much  wet  would  soon  deaden  its  ferment 
ing  quality.  The  like  caution  should  be  attended  to  in  making 
the  bed,  and  after  finishing  it.  As  soon  as  it  is  observed 
that  the  fiery  heat  and  rank  steam  of  the  dung  have  passed 
off,  a  dry  and  sheltered  spot  of  ground  should  be  chosen  on 
which  to  make  the  bed.  This  should  be  marked  out  five  feet 
broad ;  and  the  length,  running  north  and  south,  should  be 
according  to  the  quantity  of  mushrooms  likely  to  be  required. 
If  for  a  moderate  family,  a  bed  twelve  or  fourteen  feet  long 
will  be  found,  if  it  takes  well,  to  produce  a  good  supply  of 
mushrooms  for  some  months,  provided  proper  attention  be 
paid  to  the  covering. 


COMMON    MUSHROOM.  583 

"  On  the  space  marked  for  making  the  bed,  a  trench  should 
be  thrown  out  about  six  inches  deep.  The  mould  may  be 
laid  regularly  at  the  side  ;  and,  if  good,  it  will  do  for  earthing 
the  bed  hereafter  :  otherwise,  if  brought  from  a  distance,  that 
of  a  more  loamy  than  a  sandy  nature  will  be  best. 

"  Whether  in  the  trench,  or  upon  the  surface,  there  should 
be  laid  about  four  inches  of  good  litter,  not  too  short,  for 
forming  the  bottom  of  the  bed ;  then  lay  on  the  prepared 
dung  a  few  inches  thick,  regularly  over  the  surface,  beating 
it  as  regularly  down  with  the  fork  ;  continue  thus,  gradually 
drawing  in  the  sides  to  the  height  of  five  feet,  until  it  is  nar 
row  at  the  top  like  the  ridge  of  a  house.  In  that  state  it 
may  remain  for  ten  days  or  a  fortnight,  during  which  time 
the  heat  should  be  examined  towards  the  middle  of  the  bed 
by  thrusting  some  small  sharp  sticks  down  in  three  or  four 
places;  and,  when  found  of  a  gentle  heat  (not  hot),  the  bed 
may  be  spawned  :  for  which  purpose,  the  spawn-bricks  should 
be  broken  regularly  into  pieces  about  an  inch  and  a  half  or 
two  inches  square,  beginning  within  six  inches  of  the  bottom 
of  the  bed,  and  in  lines  about  eight  inches  apart.  The  same 
distance  will  also  do  for  the  pieces  of  spawn,  which  are  best 
put  in  by  one  hand,  raising  the  manure  up  a  few  inches, 
whilst  with  the  other  the  spawn  can  be  laid  in  and  covered  at 
the  same  time. 

"  After  spawning  the  bed,  if  it  is  found  to  be  in  that  regu 
lar  state  of  heat  before  mentioned,  it  may  be  earthed.  After 
the  surface  is  levelled  with  the  back  of  the  spade,  there 
should  be  laid  on  two  inches  of  mould,  —  that  out  of  the 
trench,  if  dry  and  good,  will  do  ;  otherwise  make  choice  of 
a  rich  loam,  as  before  directed.  After  having  been  laid  on,  it 
is  to  be  beaten  closely  together ;  and,  when  the  whole  is  fin 
ished,  the  bed  must  be  covered  about  a  foot  thick  with  good 
oat  or  wheat  straw ;  over  which  should  be  laid  mats,  for  the 
double  purpose  of  keeping  the  bed  dry,  and  of  securing  the 
covering  from  being  blown  off.  In  the  course  of  two  or 


584  MUSHROOMS,    OR    ESCULENT    FUNGI. 

three  days,  the  bed  should  be  examined  ;  and,  if  it  is  con 
sidered  that  the  heat  is  likely  to  increase,  the  covering  must 
be  diminished  for  a  few  days,  which  is  better  than  taking  it 
entirely  off. 

"  In  about  a  month  or  five  weeks,  —  but  frequently  within 
the  former  time,  if  the  bed  is  in  a  high  state  of  cultivation,  — 
mushrooms  will  most  likely  make  their  appearance ;  and,  in 
the  course  of  eight  and  forty  hours  afterwards,  they  will  have 
grown  to  a  sufficient  size  for  use.  In  gathering,  instead  of 
cutting  them  off  close  to  the  ground,  they  should  be  drawn 
out  with  a  gentle  twist,  filling  up  the  cavity  with  a  little  fine 
mould,  gently  pressed  in  level  with  the  bed.  This  method 
of  gathering  is  much  better  than  cutting,  as  the  part  left 
generally  rots,  and  breeds  insects,  which  are  very  destructive, 
both  in  frames  and  on  mushroom-beds. 

"Where  a  mushroom -bed  is  to  remain  permanently,  a 
covered  shed  will  be  found  convenient. 

"  Sometimes  it  happens  that  a  bed  suddenly  ceases  to  pro 
duce  any  mushrooms.  This  arises  from  various  causes,  but 
principally  from  the  cold  state  of  the  bed  in  winter,  or  from 
a  too  dry  state  in  summer.  In  the  former  case,  a  slight  cov 
ering  of  mulchy  hay  laid  over  the  bed,  and  on  that  six  or 
eight  inches  of  well- worked,  hot  dung,  and  the  whole  covered 
lightly  with  the  straw  that  was  taken  off,  will  most  likely 
bring  it  about  again.  In  the  latter  instance,  moisture,  if  re 
quired,  should  be  given  moderately,  two  or  three  mornings ; 
when,  after  lying  about  an  hour,  the  whole  may  be  covered 
up,  and  be  found  of  much  service.  In  summer,  most  mush 
room-beds  in  a  bearing  state  require  more  or  less  slight 
waterings.  Soft  water  should  be  used  for  the  purpose  :  spring 
water  is  of  too  hard  and  too  cold  a  nature ;  and,  when  at  any 
time  applied,  checks  vegetation.  In  summer  time,  a  gentle 
shower  of  rain,  on  open  beds  that  are  in  bearing  and  seem 
dry,  will  add  considerably  to  their  productiveness. 

"A  mushroom-bed  seldom  furnishes  any  abundance  after 


COMMON    MUSHROOM.  585 

two  or  three  months  :  it  has  often  done  its  best  in  six  or  seven 
weeks.  Heavy  rains  are  most  destructive  to  mushrooms  : 
therefore  care  should  be  taken  to  remove  the  wet  straw,  or 
litter,  and  directly  replace  it  with  dry.  Hence  the  utility  of 
a  covered  shed,  or  mushroom-house." 

In  addition  to  the  foregoing,  the  following  native  species 
may  be  eaten  with  perfect  safety,  if  gathered  young  and  used 
while  fresh :  — 


AGARICUS  COMATUS. 

"  An  excellent  species,  much  employed  for  making  catch 
up  ;  but  should  be  used  in  a  young  state.  It  is  found  grow 
ing  abundantly  on  stumps  of  trees,  appearing  both  in  spring 
and  autumn." 

AGARICUS  DELICIOSUS.     M'Int. 
Sweet  Mushroom. 

Found  in  September  and  October,  growing  under  fir  and 
pine  trees.  It  is  of  medium  size,  yellowish,  zoned,  with 
deep  orange  on  the  top,  somewhat  resembling  A.  torminosus 
(a  deleterious  species),  but  readily  distinguished  from  it,  as  its 
juice  is,  when  fresh  cut,  quite  red,  afterwards  turning  green, 
while  that  of  the  latter  is  white  and  unchangeable. 

Sir  James  Edward  Smith  says  it  well  deserves  its  name, 
and  is  really  the  most  delicious  mushroom  known  ;  and  Mr. 
Sowerby  is  equally  high  in  its  praise,  pronouncing  it  very  lus 
cious  eating,  full  of  rich  gravy,  with  a  little  of  the  -flavor  of 
mussels. 

AGARICUS  EXQUISITUS.     Badham. 
St.  George's  Mushroom.  M'Int.    Agaricus  Georgii. 
This  species  often  attains  a  weight  of  five  or  six  pounds. 
It  is  generally  considered   less    delicate    than   the   common 

74 


586  MUSHROOMS,    OR    ESCULENT    FUNGI. 

cultivated  mushroom  (A.  campestris)  ;  but  in  Hungary  it  is 
regarded  as  a  special  gift  from  the  saint  whose  name  it  bears. 
Persoon  describes  it  as  superior  to  A.  campestris  in  smell, 
taste,  and  digestibility ;  on  which  account,  he  says,  it  is  gene 
rally  preferred  in  France. 

It  is  found  abundantly  in  many  places,  generally  growing 
in  rings,  and  re-appearing  for  many  successive  years  on  the 
same  spot ;  and,  though  sometimes  met  with  in  old  pastures,  is 
generally  found  in  thickets,  under  trees. 


AGARICUS  PERSONATUS. 
Blewits.     Blue  Hats.     Cooke. 

This  is  one  of  the  species  occasionally  sold  in  Covent-Gar- 
den  Market,  London.  When  mature,  it  has  a  soft,  convex, 
moist,  smooth  pileus,  with  a  solid,  somewhat  bulbous  stem, 
tinted  with  lilac.  The  gills  are  dirty-white,  and  rounded  to 
wards  the  stem. 

The  Agaricus  personatus  constitutes  one  of  the  very  few 
mushrooms  which  have  a  market  value  in  England.  It  is 
quite  essential  that  it  should  be  collected  in  dry  weather,  as  it 
absorbs  moisture  readily,  and  is  thereby  injured  in  flavor,  and 
rendered  more  liable  to  decay. 


AGARICUS  PRUNULUS.     Vitt.   M'Int. 

This  is  found  only  in  spring,  growing  in  rings  on  the  bor 
ders  of  wood-lands  ;  at  which  time  abundance  of  its  spawn 
may  be  procured,  and  may  be  continued  in  the  same  way  that 
the  spawn  of  the  common  cultivated  Mushroom  is  ;  namely, 
by  transplanting  it  into  bricks  of  loam  and  horse-dung,  in 
which  it  will  keep  for  months. 

This  mushroom  is  used  both  in  its  green  and  dried  state. 


BOLETUS. CLAVARIA.  587 

In  the  latter  it  constitutes  what  is  called  "  Funghi  di  Genoa," 
and  is  preserved  by  being  simply  cut  into  four  pieces,  and 
dried  in  the  air  for  a  few  days ;  when  it  is  strung  up,  and  kept 
for  use. 

AGARICUS  OREADES. 
Fairy-ring  Agaricus. 

There  is  little  difficulty  in  distinguishing  this  mushroom, 
which  is  found  growing  in  rings.  The  pileus  is  of  a  brown 
ish-ochre  color  at  first ;  becomes  paler  as  it  grows  older,  until 
it  fades  into  a  rich  cream-yellow. 

Dr.  Badham  says,  "  Independent  of  the  excellent  flavor 
of  this  little  mushroom,  two  circumstances  make  it  valuable 
in  a  domestic  point  of  view,  —  the  facility  with  which  it  is 
dried,  and  its  extensive  dissemination."  It  may  be  kept  for 
years  without  losing  any  of  its  aroma  or  goodness. 


BOLETUS.    Fries. 

Of  this,  two  species  are  considered  eatable,  —  the  B.  edulis 
and  the  B.  scaber  ;  the  former  resembling  the  Common  Mush 
room  in  taste,  and  the  latter  of  good  quality  while  in  a  young, 
fresh  state,  but  of  little  value  when  dried,  as  it  loses  much 
of  its  odor,  and  becomes  insipid,  and  unfit  for  use. 


CLAVARIA. 

All  the  species  are  edible,  and  many  of  them  indigenous  to 
our  woods ;  being  usually  found  in  damp,  shady  places. 


588  MUSHROOMS,    OR    ESCULENT    FUNGI. 


THE  MOREL.    M'Int. 
Morchella  esculenta. 

In  its  natural  state,  the  Morel  is  found  growing  in  orchards, 
damp  woods,    and    in    moist   pastures.      Its 
height  is  about  four  inches.      It   is  distin 
guished  by  its  white,  cylindrical,  hollow,  or 
solid,   smooth  stem  ;    its    cap   is  of  a  pale- 
brown  or  gray  color,  nearly  spherical,  hol 
low,   adheres  to   the  stem  by  its  base,  and 
is  deeply  pitted  over  its  entire  surface.     It  is 
in  perfection  early  in  the  season ;  but  should 
not  be  gathered  soon  after  rain,  or  while  wet 
with  dew.     If  gathered  when  dry,  it  may  be 
The  Morei.          preserved  for  several  months. 
Use.  —  The  Morels  are  used,  like  the  Truffle,  as  an  ingre 
dient  to  heighten  the  flavor  of  ragouts,  gravies,  and  other  rich 
dishes.     They  are  used  either  fresh  or  in  a  dried  state. 

Cultivation.  —  Its  cultivation,  if  ever  attempted,  has  been 
carried  on  to  a  very  limited  extent.  Of  its  capability  of  sub 
mitting  to  culture,  there  can  be  little  doubt.  If  the  spawn 
were  collected  from  its  natural  habitats  in  June,  and  planted 
in  beds  differently  formed,  but  approximating  as  nearly  as 
possible  to  its  natural  conditions,  a  proper  mode  of  cultivation 
would  assuredly  be  in  time  arrived  at.  Persoon  remarks  that 
"  it  prefers  a  chalky  or  argillaceous  soil  to  -one  of  a  sandy  na 
ture  ;  and  that  it  not  unfrequently  springs  up  where  charcoal 
has  been  burned,  or  where  cinders  have  been  thrown." 

"  The  great  value  of  the  Morel  —  which  is  one  of  the 
most  expensive  luxuries  furnished  by  the  Italian  warehouses, 
and  which  is  by  no  means  met  with  in  the  same  abundance  as 
some  others  of  the  Fungi  —  deserves  to  be  better  known  than 
it  is  at  present."  The  genus  comprises  a  very  few  species, 
and  they  are  all  edible. 


COMMON    TRUFFLE.  589 


COMMON  TRUFFLE. 
Tuber  cibarium. 

On  the  .authority  of  our  most  distinguished  mycologists, 
the  Common  Truffle  has  not  yet  been  dis 
covered  within  the  limits  of  the  United 
States.  It  is  said  to  be  found  abundantly 
in  some  parts  of  Great  Britain,  particu 
larly  in  Wiltshire,  Kent,  and  Hampshire. 
It  is  collected  in  large  quantities  in  some 
portions  of  France,  and  is  indigenous  to  The  Truffle 

other  countries  of  Europe. 

The  following  description  by  Mascall,  in  connection  with 
the  engraving,  will  give  an  accurate  idea  of  its  size,  form, 
color,  and  general  character  :  "  The  size  rarely  much  exceeds 
that  of  a  large  walnut.  Its  form  is  rounded,  sometimes  kid 
ney-shaped,  and  rough  with  protuberances.  The  surface, 
when  the  truffle  is  young,  is  whitish ;  but,  in  those  that  are 
full  grown,  it  is  either  blackish  or  a  deep -black.  The  color 
of  the  inside  is  whitish,  with  dark-blue  and  white,  gray,  red 
dish,  light-brown  or  dark-brown  veins,  of  the  thickness  of  a 
horse-hair,  which  are  usually  variously  entangled,  and  which 
form  a  kind  of  network,  or  mat.  Between  the  veins  are 
numerous  cavities,  filled  with  mucilage,  and  small,  solid 
grains.  These  scarcely  visible  glands  were  formerly  said  to 
be  the  seeds,  or  germs,  of  the  young  truffles.  The  less  the 
inside  of  the  Truffle  is  colored  with  dark  veins,  the  more  ten 
der  and  delicious  is  its  flesh. 

"  The  blackish,  external  rind  is  hard,  and  very  rough,  by 
means  of  fine  fissures,  grains,  and  protuberances ;  and  forms, 
with  its  small  facets  (which  are  almost  hexagonal),  an  ap 
pearance  by  which  it  somewhat  resembles  the  fir-apples  of 
the  larch.  Whilst  the  truffle  is  young,  its  smell  resembles  that 
of  putrid  plants,  or  of  moist,  vegetable  earth.  When  it  has 


590  MUSHROOMS,    OR    ESCULENT    FUNGI. 

nearly  attained  its  full  growth,  it  diffuses  an  agreeable  smell, 
which  is  peculiar  to  it,  resembling  that  of  musk,  which  lasts 
only  a  few  days  :  it  then  becomes  stronger  ;  and  the  nearer 
the  fungus  is  to  its  dissolution,  which  speedily  ensues,  so 
much  the  more  unpleasant  is  its  odor,  till  at  last  it  is  quite 
disagreeable  and  putrid.  Whilst  young,  the  flesh  is  watery, 
and  the  taste  insipid  :  when  fully  formed,  its  firm  flesh,  which 
is  like  the  kernel  of  the  almond,  has  an  extremely  aro 
matic  and  delicious  taste  ;  but  as  soon  as  the  fungus  begins  to 
decay,  and  worms  and  putrescence  to  attack  it,  its  taste  is 
bitter  and  disagreeable." 

Many  attempts  have  been  made  in  Great  Britain,  as  well 
as  in  other  parts  of  Europe,  to  propagate  the  Truffle  by  arti 
ficial  means  ;  but  all  experiments  thus  far,  if  they  have  not 
totally  failed,  have  been  attended  by  very  unsatisfactory  results. 

Use.  —  Like  the  Common  Mushroom,  it  is  used  principally 
in  stuffings,  gravies,  and  sauces,  and  in  other  very  highly  sea 
soned  culinary  preparations.  It  has  long  been  held  in  high 
esteem  by  epicures  and  the  opulent  ;  but,  from  its  extreme 
rarity,  has  always  commanded  a  price  which  has  effectually 
prohibited  its  general  use.  It  has  been  truthfully  remarked, 
"  that  few  know  how  to  raise  it,  and  fewer  still  possess  the 
proper  knowledge  to  prepare  it  for  the  table." 


PlEDMONTESE    TRUFFLE. 
Tuber  magnatum. 

This  species  is  the  most  celebrated  of  all  the  truffles,  and 
always  commands  an  enormous  price.  It  occurs  abundantly 
in  the  mountains  of  Piedmont,  and  probably  nowhere  else. 

TUBER  MELANOSPORUM.     Thomp. 

This  is  the  Truffle  of  the  Paris  markets.  It  is  richly 
scented,  and  also  greatly  superior  in  flavor  to  the  common 
sorts. 


COMMON   TRUFFLE.  591 

Other  genera  and  species  of  Fungi  are  considered  harm 
less,  and  are  occasionally  used  for  food.  Some  of  the  edible 
kinds,  however,  in  size,  form,  color,  and  organization,  so 
closely  approach  certain  poisonous  or  deleterious  species,  as 
to  confuse  even  the  most  experienced  student.  None  of  the 
family  (not  excepting  even  the  common  cultivated  Mush 
room)  should  therefore  be  gathered  for  use,  except  by  those 
who  may  possess  a  thorough  knowledge  of  the  various  spe 
cies  and  their  properties. 


592  MISCELLANEOUS    VEGETABLES. 


CHAPTEE  XII. 

MISCELLANEOUS  VEGETABLES. 

Alkekengi,  or  Ground  Cherry.  Corn.  Egg-plant.  Martynia.  Oil 
Radish.  Okra,  or  Gumbo.  Pepper.  Rhubarb,  or  Pie-plant.  Sun 
flower.  Tobacco.  Tomato. 

ALKEKENGI. 

Strawberry  Tomato.     Winter  Cherry.     Ground  Cherry.     Barbadoes 
Gooseberry.     Physalis  edulis. 

A  HARDY  annual  plant  from  Central  or  Tropical  America. 
Stem  angular,  very  much,  branched,  but  not  erect,  —  in  good 
soils,  attaining  a  length  or  height  of  more  than  three  feet; 
leaves  large,  triangular ;  flowers  solitary,  yellow,  spotted  or 
marked  with  purple,  and  about  half  an  inch  in  diameter ; 
fruit  rounded  or  obtuse-heart-shaped,  half  an  inch  in  diame 
ter,  yellow,  and  semi-transparent  at  maturity,  enclosed  in  a 
peculiar  thin,  membranous,  inflated,  angular  calyx,  or  cover 
ing,  which  is  of  a  pale-green  color  while  the  fruit  is  forming, 
but  at  maturity  changes  to  a  dusky-white  or  reddish-drab. 
The  pedicel,  or  fruit-stem,  is  weak  and  slender;  and  most 
of  the  berries  fall  spontaneously  to  the  ground  at  the  time  of 
ripening. 

The  seeds  are  small,  yellow,  lens-shaped,  and  retain  their 
germinative  properties  three  years. 

The  plants  are  exceedingly  prolific,  and  will  thrive  in 
almost  any  description  of  soil.  Sow  at  the  same  time,  and 
thin  or  transplant  to  the  same  distance,  as  practised  in  the 
cultivation  of  the  Tomato.  On  land  where  it  has  been 
grown,  it  springs  up  spontaneously  in  great  abundance,  and 
often  becomes  troublesome  in  the  garden. 


ALKEKENGI.  '  593 

Use.  —  The  fruit  has  a  juicy  pulp,  and,  when  first  tasted, 
a  pleasant,  strawberry-like  flavor,  with  a  certain  degree  of 
sweetness  and  acidity  intermixed.  The  after-taste  is,  how 
ever,  much  less  agreeable,  and  is  similar  to  that  of  the  Com 
mon  Tomato. 

By  many  the  fruit  is  much  esteemed,  and  is  served  in  its 
natural  state  at  the  table  as  a  dessert.  With  the  addition  of 
lemon-juice,  it  is  sometimes  preserved  in  the  manner  of  the 
plum,  as  well  as  stewed  and  served  like  cranberries. 

If  kept  from  the  action  of  frost,  the  fruit  retains  its  natural 
freshness  till  March  or  April. 

PURPLE  ALKEKENGI. 

Purple  Ground  Cherry.      Purple  Strawberry  Tomato.      Purple  Winter 
Cherry.     Physalis  sp. 

This  species  grows  naturally  and  abundantly  in  some  of  the 
Western  States.  The  fruit  is  roundish,  somewhat  depressed, 
about  an  inch  in  diameter,  of  a  deep  purple  color,  and 
enclosed  in  the  membranous  covering  peculiar  to  the  genus. 

Compared  with  the  preceding  species,  the  fruit  is  more 
acid,  less  perfumed,  and  not  so  palatable  in  its  crude  state, 
but  by  many  considered  superior  for  preserving.  The  plant 
is  less  pubescent,  but  has  much  the  same  habit,  and  is  culti 
vated  in  the  same  manner. 

TALL  ALKEKENGI. 

Tall  Ground  Cherry.  Tall  Strawberry  Tomato.  Physalis  pubescens. 
Stem  about  four  feet  high,  erect  and  branching;  leaves 
oval,  somewhat  triangular,  soft  and  velvety;  flowers  yellow, 
spotted  with  deep  purple ;  fruit  yellow,  of  the  size  of  the 
Common  Yellow  Alkekengi,  enclosed  in  an  angular,  inflated 
calyx,  and  scarcely  distinguishable  from  the  last  named. 

It  is  grown  from  seeds,  which  are  sown  like  those  of  the 
Tomato.  It  is  later,  and  much  less  prolific,  than  the  species 
first  described. 

75 


594    '  MISCELLANEOUS    VEGETABLES. 

CORX. 

Zea  mays. 
Garden  and  Table  Varieties.  — 

ADAMS'S  EARLY  WHITE. 

A  distinct  and  well-marked  table  variety.  Ears  seven  to 
eight  inches  in  length,  two  inches  in  diameter,  twelve  or  four 
teen  rowed,  and  rather  abruptly  contracted  at  the  tips  ;  kernel 
white,  rounded,  somewhat  deeper  than  broad,  and  indented 
at  the  exterior  end,  which  is  whiter  and  less  transparent  than 
the  interior  or  opposite  extremity.  The  depth  and  solidity 
of  the  kernel  give  great  comparative  weight  to  the  ear ;  and, 
as  the  cob  is  of  small  size,  the  proportion  of  product  is 
unusually  large. 

In  its  general  appearance,  the  ear  is  not  unlike  some 
descriptions  of  Southern  or  Western  field-corn ;  from  which, 
aside  from  its  smaller  dimensions,  it  would  hardly  be  distin 
guishable.  In  quality,  it  cannot  be  considered  equal  to  some 
of  the  shri veiled-kern  elled,  sweet  descriptions,  but  will  prove 
acceptable  to  those  to  whom  the  peculiar,  'sugary  character  of 
these  may  be  objectionable.  Though  later  than  the  Jefferson 
or  Darlings,  it  is  comparatively  early,  and  may  be  classed  as 
a  good  garden  variety. 

Much  grown  for  early  use  and  the  market  in  the  Middle 
States,  but  less  generally  known  or  cultivated  in  New  Eng 
land. 

BLACK  SWEET. 

Slate  Sweet. 

Plant,  in  height  and  general  habit,  similar  to  Darling's 
Early ;  ears  six  to  eight  inches  in  length,  uniformly  eight- 
rowed  ;  kernels  roundish,  flattened,  deep  slate-color,  much 
shrivelled  at  maturity.  Early. 


CORN.  595 

The  variety  is  sweet,  tender,  and  well  flavored ;  remains  a 
long  period  in  condition  for  use ;  and,  aside  from  its  peculiar 
color  (which  by  some  is  considered  objectionable),  is  well 
worthy  of  cultivation. 

BURR'S  IMPROVED. 
Burr's  Sweet. 

An  improved  variety  of  the  Twelve-rowed  Sweet.  The 
ears  are  from  twelve  to  sixteen  rowed,  rarely  eighteen,  and, 
in  good  soils  and  seasons,  often  measure  eight  or  ten  inches  in 
length,  nearly  three  inches  in  diameter,  and  weigh,  when 
in  condition  for  the  table,  from  eighteen  to  twenty-two 
ounces  ;  cob  white ;  kernel  rounded,  flattened,  pure  white 
at  first,  or  while  suitable  for  use,  —  becoming  wrinkled,  and 
changing  to  dull,  yellowish,  semi-transparent  white,  when 
ripe. 

The  variety  is  hardy  and  productive  ;  and,  though  not 
early,  usually  perfects  its  crop.  For  use  in  its  green  state, 
plantings  may  be  made  to  the  20th  of  June. 

The  kernel  is  tender,  remarkably  sugary,  hardens  slowly, 
is  thin-skinned,  and  generally  considered  much  superior  to 
the  Common  Twelve-rowed. 

It  is  always  dried  or  ripened  for  seed  with  much  difficulty ; 
often  moulding  or  decaying  before  the  glazing  or  harden 
ing  of  the  kernel  takes  place.  If  the  crop  is  sufficiently 
advanced  as  not  to  be  injured  by  freezing,  it  will  ripen  and 
dry  off  best  upon  the  stalks  in  the  open  ground  ;  but  if  in 
the  milk,  or  still  soft  and  tender  at  the  approach  of  freezing 
weather,  it  should  be  gathered  and  suspended,  after  being 
husked,  in  a  dry  and  airy  room  or  building,  taking  care  to 
keep  the  ears  entirely  separate  from  each  other. 


596  MISCELLANEOUS  VEGETABLES. 

DARLING'S  EARLY. 
Darling's  Early  Sweet. 

Stalk  about  five  feet  in  height,  and  comparatively  slender ; 
the  ears  are  from  six  to  eight  inches  in  length,  an  inch  and  a 
half  in  diameter,  and,  when  the  variety  is  unmixed,  uniformly 
eight-rowed ;  the  kernels  are  roundish,  flattened,  pure  white 
when  suitable  for  boiling, — much  shrivelled  or  wrinkled,  and 
of  a  dull,  semi-transparent  yellow,  when  ripe  ;  the  cob  is 
white. 

The  variety  is  early,  very  tender  and  sugary,  yields  well, 
produces  little  fodder,  ears  near  the  ground,  and  is  one  of  the 
best  sorts  for  planting  for  early  use,  as  it  seldom,  if  ever,  fails 
to  perfect  its  crop.  In  the  Middle  States,  and  in  the  milder 
sections  of  New  England,  it  may  be  planted  for  boiling  until 
near  the  beginning  of  July. 

The  hills  are  made  three  feet  apart  in  one  direction  by  two 
feet  and  a  half  in  the  opposite ;  or  the  seeds  may  be  planted 
in  drills  three  feet  apart,  dropping  them  in  groups  of  three 
together  every  eighteen  inches. 

EARLY  JEFFERSON. 

Stalk  five  to  six  feet  high,  producing  one  or  two  ears, 
which  are  of  small  size,  eight-rowed,  and  measure  six  or 
eight  inches  in  length,  and  about  an  inch  and  a  half  in  dia 
meter  at  the  largest  part ;  cob  white  ;  kernel  white,  roundish, 
flattened,  —  the  surface  of  a  portion  of  the  ear,  especially 
near  its  tip,  often  tinged  with  a  delicate  shade  of  rose-red. 
The  kernel  retains  its  color,  and  never  shrivels  or  wrinkles,  in 
ripening. 

The  variety  is  hardy  and  productive,  but  is  principally 
cultivated  on  account  of  its  early  maturity ;  though,  in  this 
respect,  it  is  little,  if  at  all,  in  advance  of  Darling's.  The 
quality  is  tender  and  good,  but  much  less  sugary  than  the 


CORN.  597 

common  shrivelled  varieties  ;  on  which  account,  however,  it 
is  preferred  by  some  palates.  It  remains  but  a  short  time 
tender  and  in  good  condition  for  boiling ;  soon  becoming 
hard,  glazed,  and  unfit  for  use. 

GOLDEN  SWEET. 
Golden  Sugar. 

Stalk  and  general  habit  similar  to  Darling's  Early ;  ears  six 
to  eight  inches  long,  an  inch  and  a  half  or  an  inch  and  three- 
fourths  in  diameter,  regularly  eight-rowed ;  the  kernel,  when 
ripe,  is  semi-transparent  yellow. 

The  variety  is  apparently  a  hybrid  between  the  Common 
Yellow  or  Canada  Corn  and  Darling's  Early.  In  flavor^as 
well  as  appearance,  both  of  these  varieties  are  recognized. 
It  does  not  run  excessively  to  stalk  and  foliage,  yields  well,  is 
hardy,  and  seldom  fails  to  ripen  perfectly  in  all  sections  of 
New  England.  For  boiling  in  its  green  state,  plantings  may 
be  made  until  the  last  week  of  June  or  first  of  July. 

In  respect  to  quality,  it  is  quite  tender,  sweet,  and  well 
flavored,  but  less  sugary  than  most  of  the  other  sugar  or 
sweet  varieties. 


OLD  COLONY.     Hov.  Mag. 

This  variety  was  originated  by  the  late  Rev.  A.  E.  Pope, 
of  Somerville,  Mass.  At  the  time  of  its  production,  he  wras 
a  resident  of  Kingston,  Plymouth  County,  Mass. ;  and,  in 
consequence  of  the  locality  of  its  origin,  it  received  the  name 
above  given.  In  a  communication  at  the  close  of  the  six 
teenth  volume  of  the  "  Magazine  of  Horticulture,"  Mr.  Pope 
describes  it  as  follows  :  — 

"  It  is  a  hybrid,  as  any  one  can  readily  perceive  by  inspec 
tion,  between  the  Southern  White  and  the  Common  Sweet 
Corn  of  Xew  England  ;  and  exhibits  certain  characteristics  of 


598  MISCELLANEOUS    VEGETABLES. 

the  two  varieties,  combining  the  size  of  the  ear  and  kernel 
and  productiveness  of  the  Southern  with  the  sweetness  and 
tenderness  of  the  Northern  parent. 

"  The  stalks  are  from  ten  to  twelve  feet  in  height,  and  of 
corresponding  circumference.  They  are  also  furnished  with 
brace-roots  (seldom  found  upon  the  common  varieties  of 
Sweet  Corn)  ;  and  the  pistils  are  invariably  green,  and  not 
pink,  as  in  the  Southern  White."  The  ears  are  from  five  to 
seven  inches  in  length,  and  the  number  of  rows  varies  from 
twelve  to  twenty  ;  the  kernels  are  very  long  or  deep  ;  and  the 
cob,  which  is  always  white,  is  quite  small  compared  with 
the  size  of  the  ear.  When  ripe,  the  kernels  are  of  a  dull, 
semi-transparent,  yellowish  white,  and  much  shrivelled.  The 
ears  are  produced  on  the  stalk,  four  or  five  feet  from  the 
ground.  It  is  very  productive,  but  late  ;  and  though  it  will 
rarely  fail  in  the  coldest  seasons  to  yield  abundant  supplies  in 
the  green  state  for  the  table,  yet  it  requires  a  long  and  warm 
season  for  its  complete  maturity. 

For  cultivation  in  the  Southern  States  and  tropical  cli 
mates,  it  has  been  found  to  be  peculiarly  adapted ;  as  it  not 
only  possesses  there  the  sweetness  and  excellence  that  dis 
tinguish  the  Sweet  Corn  of  the  temperate  and  cooler  sections, 
but  does  not  deteriorate  by  long  cultivation,  as  other  sweet 
varieties  almost  invariably  are  found  to  do. 

PARCHING  CORN  (WHITE  KERNEL). 

Pop-corn. 

Stalk  six  feet  high,  usually  producing  two  ears,  which  are 
from  six  to  eight  inches  long,  quite  slender,  and  uniformly 
eight-rowed ;  cob  white ;  kernel  roundish,  flattened,  glossy, 
flinty,  or  rice-like,  and  of  a  dull,  semi-transparent,  white  color. 
When  parched,  it  is  of  pure  snowy  whiteness,  very  brittle, 
tender,  and  well  flavored,  and  generally  considered  the  best 
of  all  the  sorts  used  for  this  purpose. 


CORN.  599 

In  some  parts  of  Massachusetts,  as  also  in  New  Hampshire, 
the  variety  is  somewhat  extensively  cultivated  for  commercial 
purposes.  Its  peculiar  properties  seem  to  be  most  perfectly 
developed  in  dry,  gravelly,  or  silicious  soils,  and  under  the 
influence  of  short  and  warm  seasons.  In  field  culture,  it  is 
either  planted  in  hills  three  feet  apart,  or  in  drills  three  feet 
apart,  and  eighteen  inches  apart  in  the  drills.  The  product 
per  acre  is  usually  about  the  same  number  of  bushels  of  ears 
that  the  same  land  would  yield  of  shelled-corn  of  the  ordi 
nary  field  varieties. 

Increase  of  size  is  a  sure  indication  of  deterioration.  The 
cultivator  should  aim  to  keep  the  variety  as  pure  as  possible 
by  selecting  slender  and  small-sized  but  well-filled  ears  for 
seed,  and  in  no  case  to  plant  such  as  may  have  yellow  or  any 
foreign  sort  intermixed.  The  value  of  a  crop  will  be  dimi 
nished  nearly  in  a  relative  proportion  to  the  increase  of  the 
size  of  the  ears. 

PARCHING  CORN  (YELLOW). 

A  yellow  variety  of  the  preceding.  It  retains  its  color  to 
some  extent  after  being  parched ;  and  this  is  considered  an 
objection.  It  is  tender,  but  not  so  mild  flavored  as  the  white, 
and  is  little  cultivated.  The  size  and  form  of  the  ears  are 
the  same,  and  it  is  equally  productive. 

RED-COB  SWEET. 

Ears  about  eight  inches  in  length  by  a  diameter  of  two 
inches,  —  usually  twelve  but  sometimes  fourteen  rowed ; 
kernels  roundish,  flattened,  white  when  suitable  for  boiling, 
shrivelled,  and  of  a  dull,  semi-transparent  white  when  ripe  ; 
the  cob  is  red,  which  may  be  called  its  distinguishing  charac 
teristic.  Quality  good ;  the  kernel  being  tender  and  sweet. 
It  remains  long  in  good  condition  for  the  table,  and  is  recom 
mended  for  general  cultivation.  Season  intermediate. 


600  MISCELLANEOUS    VEGETABLES. 

A  sub-variety  occurs  with  eight  rows ;    the  form  and  size 
of  the  ear  and  kernel  resembling  Darling's  Early. 


KICE  (RED  KERNEL). 

This  is  a  variety  of  the  White  Bice,  with  deep  purplish- 
red  or  blood-red  kernels.  The  ears  are  of  the  same  size  and 
form.  Its  quality,  though  inferior  to  the  white,  is  much 
superior  to  the  yellow.  Productiveness,  and  season  of  matu 
rity,  the  s*ame. 

EICE  (WHITE  KERNEL). 

Stalk  six  feet  or  more  in  height ;  ears  five  or  six  inches 
long,  an  inch  and  a  half  in  diameter,  somewhat  conical, 
broadest  at  the  base,  and  tapering  to  the  top,  which  is  often 
more  or  less  sharply  pointed ;  the  cob  is  white ;  the  kernels 
are  long  and  slender,  angular,  sharply  pointed  at  the  outward 
extremity,  as  well  as  to  some  extent  at  the  opposite,  and 
extremely  hard  and  flinty.  They  are  not  formed  at  right 
angles  on  the  cob,  as  in  most  varieties  of  corn,  but  point 
upward,  and  rest  in  an  imbricated  manner,  one  over  the 
other. 

The  variety  is  hardy  and  prolific;  and,  though  not  late, 
should  have  the  benefit  of  the  whole  season.  For  parching, 
it  is  inferior  to  the  Common  Parching  Corn  before  described, 
though  it  yields  as  much  bulk  in  proportion  to  the  size  of  the 
kernel,  and  is  equally  as  white  :  but  the  sharp  points  often 
remain  sound ;  and  it  is,  consequently,  less  crisp  and  tender. 

RICE  (YELLOW  KERNEL). 

Another  sub-variety  of  the  White  Rice  ;  the  ear  and 
kernel  being  of  the  same  form  and  size.  It  is  equally  pro 
ductive,  and  matures  as  early ;  but,  when  parched,  is  inferior 
to  the  White  both  in  crispness  and  flavor. 


CORN.  601 


STOWELL'S  EVERGREEN. 
Stowell's  Evergreen  Sweet. 

Stalk  from  six  to  seven  feet  in  height,  and  of  average  dia 
meter  ;  ears  of  a  conical  form,  six  or  seven  inches  long,  and 
two  inches  and  a  quarter  in  diameter  at  the  base ;  kernels 
long  or  deep,  pure  white  when  suitable  for  boiling,  of  a  dull, 
yellowish- white,  and  much  shrivelled  when  ripe ;  cob  white, 
and,  in  consequence  of  the  depth  of  the  kernels,  small  in 
comparison  to  the  diameter  of  the  ear. 

The  variety  is  intermediate  in  its  season  ;  and,  if  planted  at 
the  same  time  with  Darling's  or  equally  early  kinds,  will 
keep  the  table  supplied  till  October.  It  is  hardy  and  pro 
ductive,  very  tender  and  sugary,  and,  as  implied  by  the  name, 
remains  a  long  period  in  a  fresh  condition,  and  suitable  for 
boiling. 

TUSCARORA. 
Turkey  Wheat. 

Plant  five  to  six  feet  in  height,  moderately  strong  and 
vigorous ;  ears  eight-rowed,  and  of  remarkable  size,  —  exceed 
ing,  in  this  respect,  almost  every  sort  used  for  the  table  in  the 
green  state.  In  good  soil,  they  are  often  a  foot  and  upwards 
in  length,  and  from  two  inches  and  three-fourths  to  three 
inches  in  diameter  at  the  base.  The  kernel,  which  is  much 
larger  than  that  of  any  other  table  variety,  is  pure  white, 
rounded,  flattened,  and,  when  divided  in  the  direction  of  its 
width,  apparently  filled  with  fine  flour  of  snowy  whiteness  ; 
the  cob  is  red,  and  of  medium  size. 

In  point  of  maturity,  the  Tuscarora  is  an  intermediate 
variety.  In  its  green  state,  it  is  of  fair  quality,  and  consi 
dered  a  valuable  sort  by  those  to  whom  the  sweetness  of  the 
sugar  varieties  is  objectionable.  In  their  ripened  state, 
the  kernels,  to  a  great  extent,  retain  their  fresh  and  full 

76 


602  MISCELLANEOUS    VEGETABLES. 

appearance,  not  shrivelling  in  the  manner  of  the  sugar  sort, 
though  almost  invariably  indented  at  the  ends  like  some  of 
the  Southern  Horse-toothed  field  varieties. 

When  ground  in  the  ripe  state,  it  is  much  less  farinaceous 
and  valuable  for  cooking  or  feeding  stock  than  the  fine, 
white,  floury  appearance  of  the  kernel,  when  cut  or  broken, 
would  seem  to  indicate. 


T\VELVE-ROWED    SWEET. 

A  large,  comparatively  late  variety.  Stalk  seven  feet  high  ; 
the  ears  are  from  ten  to  fourteen  rowed,  seven  to  nine  inches 
long,  often  two  inches  and  a  half  in  diameter  in  the  green 
state,  and  taper  slightly  towards  the  top,  which  is  bluntly 
rounded  ;  cob  white  ;  the  kernels  are  large,  round  or  circular, 
sometimes  tooth-shaped,  pure  white  when  suitable  for  the 
table,  dull  white  and  shrivelled  when  ripe. 

The  variety  is  hardy,  yields  a  certain  crop,  and  is  sweet, 
tender,  and  of  good  quality.  It  is  the  parent  of  one  or  two 
varieties  of  superior  size  and  excellence,  to  which  it  is  now 
gradually  giving  place. 

Field  Varieties.  — 


CANADA  YELLOW. 

Early  Canada. 

Ear  small,  about  seven  inches  in  length,  symmetrical, 
broadest  at  the  base,  and  tapering  to  the  tip,  uniformly  eight- 
rowed,  in  four  double  rows ;  kernel  roundish,  smooth,  and  of 
a  rich,  glossy,  orange-yellow  color ;  cob  small,  white ;  stalk 
four  to  five  feet  high,  slender ;  the  leaves  are  not  abundant, 
and  the  ears,  of  which  the  plant  very  rarely  produces  more 
than  two,  near  the  ground. 

On  account  of  the  small  size  of  the  ear,  the  yield  per  acre 
is  much  less  than  that  of  almost  any  other  field  variety; 


CORN.  603 

twenty-five  or  thirty  bushels  being  an  average  crop.  The 
dwarfish  character  of  the  plants,  however,  admits  of  close  cul 
ture,  —  three  feet  in  one  direction  by  two  or  two  and  a  half 
in  the  opposite,  —  affording  ample  space  for  their  full  deve 
lopment  ;  four  plants  being  allowed  to  a  hill. 

Its  chief  merit  is  its  early  maturity.  In  ordinary  seasons, 
the  crop  will  be  fully  ripened  in  August.  If  cultivated  for  a 
series  of  years  in  the  Eastern  or  Middle  States,  or  in  a  lati 
tude  much  warmer  than  that  of  the  Canadas,  the  plant 
increases  in  size,  the  ears  and  kernels  grow  larger,  and  it  is 
slower  in  coming  to  maturity. 

BUTTON. 
Early  Dutton. 

Ears  nine  or  ten  inches  long,  broadest  at  the  base,  tapering 
slightly  towards  the  tip,  ten  or  twelve  rowed,  and  rarely  found 
with  the  broad  clefts  or  longitudinal  spaces  which  often  mark 
the  divisions  into  double  rows  in  the  eight-rowed  varieties, — 
the  outline  being  almost  invariably  smooth  and  regular  ;  ker 
nel  as  broad  as  deep,  smooth,  and  of  a  rich,  clear,  glossy,  yel 
low  color  ;  cob  comparatively  large,  white  ;  stalk  of  medium 
height  and  strength,  producing  one  or  two  ears. 

One  of  the  handsomest  of  the  field  varieties,  nearly  as 
early  as  the  King  Philip,  and  remarkable  for  the  uniformly 
perfect  manner  in  \vhich,  in  good  seasons,  the  ears  are  tipped, 
or  filled  out.  In  point  of  productiveness,  it  compares  favora 
bly  with  the  common  New-England  Eight-rowed ;  the  yield 
per  acre  varying  from  fifty  to  seventy  bushels,  according  to 
soil,  culture,  and  season. 

Much  prized  for  mealing,  both  on  account  of  its  quality, 
and  its  peculiar,  bright,  rich  color.  In  cultivation,  the  hills 
are  made  three  feet  and  a  half  apart  in  each  direction,  and 
five  or  six  plants  allowed  to  a  hill. 


604  MISCELLANEOUS    VEGETABLES. 


HILL. 

Whitman.     Whitman's  Improved.     Webster.      Smutty  White.     Old- 
Colony  Premium. 

Stalk  six  feet  or  more  in  height,  moderately  strong  at  the 
ground,  but  comparatively  slender  above  the  ear ;  foliage  not 
abundant;  the  ears  are  produced  low  on  the  stalk,  often  in 
pairs,  are  uniformly  eight-rowed,  well  filled  at  the  tips,  and, 
when  fully  grown,  ten  or  eleven  inches  in  length ;  cob  white, 
and  comparatively  small ;  kernel  dusky,  transparent- white, 
large  and  broad,  but  not  deep. 

The  Hill  Corn  is  nearly  of  the  season  of  the  Common 
New-England  Eight-rowed,  and  is  unquestionably  the  most 
productive  of  all  field  varieties.  In  Plymouth  County,  Mass., 
numerous  crops  have  been  raised  of  a  hundred  and  fifteen 
bushels  and  upwards  to  the  acre ;  and,  in  two  instances,  the 
product  exceeded  a  hundred  and  forty. 

This  extraordinary  yield  is  in  a  degree  attributable  to  the 
small  size  of  the  plant,  and  the  relative  large  size  of  the  ear. 
The  largest  crops  were  obtained  by  planting  three  kernels 
together,  in  rows  three  feet  asunder,  and  from  fifteen  to 
eighteen  inches  apart  in  the  rows. 

No  variety  is  better  adapted  for  cultivation  for  farm  con 
sumption  ;  but  for  market,  whether  in  the  kernel  or  in  the 
form  of  meal,  its  dull,  white  color  is  unattractive,  and  it  com 
mands  a  less  price  than  the  yellow  descriptions. 

From  the  most  reliable  authority,  the  variety  was  origi 
nated  by  Mr.  Leonard  Hill,  of  East  Bridgewater,  Plymouth 
County,  Mass.  ;  and  was  introduced  to  public  notice  in 
1825-6.  Though  at  present  almost  universally  known  as 
the  "  Whitman,"  it  appears  to  have  been  originally  recog 
nized  as  the  "  Hill ;  "  and,  of  the  numerous  names  by  which 
it  has  since  been  called,  this  is  unquestionably  the  only  true 
and  legitimate  one. 


CORN. 


605 


ILLINOIS  YELLOW. 

Western  Yellow. 

Stalk  ten  feet  or  more  high  ;  foliage  abundant ;  ears  high 
on  the  stalk,  single  or  in  pairs,  twelve  to  sixteen  rowed, 
eleven  to  thirteen  inches  long,  broadest  at  the  base,  and  taper 
ing  gradually  towards  the  tip,  which  is  bluntly  rounded ;  ker 
nel  bright-yellow,  long  and  narrow,  or  tooth-formed,  paler  at 
the  outer  end,  but  not  indented ;  cob  white. 

The  variety  ripens  perfectly  in  the  Middle  States,  but  is 
not  suited  to  the  climate  of  New  England. 

ILLINOIS  WHITE. 

Western  White. 

Similar  in  its  general  character  to  the  Illinois  Yellow.  Ker 
nel  rice- white ;  cob  generally  white,  but  sometimes  red. 

KING  PHILIP,  OR  BROWN. 

Improved  King  Philip. 

Ears  ten  to  twelve  inches  in  length,  uniformly  eight-rowed 
when  the  variety  is  pure  or  unmixed  ;  kernel  copper-red, 
rather  large,  somewhat  broader  than  deep,  smooth  and  glossy ; 
cob  comparatively  small,  pinkish-white  ;  stalk  six  feet  in 
height,  producing  one  or  two  ears,  about  two  feet  and  a  half 
from  the  ground. 

In  warm  seasons,  it  is  sometimes  fully  ripened  in  ninety 
days  from  the  time  of  planting ;  and  may  be  considered  as  a 
week  or  ten  days  earlier  than  the  Common  New-England 
Eight-rowed,  of  which  it  is  apparently  an  improved  variety. 

Very  productive,  and  recommended  as  one  of  the  best  field 
sorts  now  in  cultivation.  In  good  soil  and  favorable  seasons, 
the  yield  per  acre  is  from  seventy-five  to  ninety  bushels  ; 
although  crops  are  recorded  of  a  hundred  and  ten,  and  even 
of  a  hundred  and  twenty  bushels. 


606  MISCELLANEOUS    VEGETABLES. 

As  grown  in  different  localities,  and  even  in  the  product  of 
the  same  field,  there  is  often  a  marked  variation  in  the  depth 
of  color,  arising  either  from  the  selection  of  paler  seed,  or 
from  the  natural  tendency  of  the  variety  toward  the  clear 
yellow  of  the  New-England  Eight-rowed.  A  change  of  color 
from  yellowish-red  to  paler  red  or  yellow  should  be  regarded 
as  indicative  of  degeneracy. 

Said  to  have  originated  on  one  of  the  islands  in  Lake  Win- 
nipiseogee,  N.H. 

NEW-ENGLAND  EIGHT-ROWED. 

Stalk  six  or  seven  feet  high,  producing  one  or  two  ears, 
which  are  from  ten  to  eleven  inches  long,  and  uniform 
ly  eight-rowed  ;  kernel  broader  than  deep,  bright-yellow, 
smooth  and  glossy  ;  cob  comparatively  small,  white. 

The  variety  is  generally  grown  in  hills  three  feet  and  a 
half  apart  in  each  direction,  and  five  or  six  plants  allowed  to 
a  hill ;  the  yield  varying  from  fifty  to  seventy  bushels  to  the 
acre,  according  to  season,  soil,  and  cultivation.  It  is  a  few 
days  later  than  the  King  Philip,  but  ripens  perfectly  in  the 
Middle  States  and  throughout  New  England  ;  except,  per 
haps,  at  the  extreme  northern  boundary,  where  the  Canada 
Yellow  would  probably  succeed  better. 

It  often  occurs  with  a  profuse  intermixture  of  red,  some 
times  streaked  and  spotted,  sometimes  copper-red,  like  the 
King  Philip,  and  occasionally  of  a  rich,  bright,  clear  blood- 
red.  As  the  presence  of  this  color  impairs  its  value  for  mar 
keting,  and  particularly  for  mealing,  more  care  should  be 
exercised  in  the  selection  of  ears  for  seed;  and  this,  continued 
for  a  few  seasons,  will  restore  it  to  the  clear  yellow  of  the 
Dutton  or  Early  Canada. 

Many  local  sub-varieties  occur,  the  result  of  selection  and 
cultivation,  differing  in  the  size  and  form  of  the  ear;  size, 
form,  and  color  of  the  kernel ;  and  also  in  the  season  of  ma 
turity.  The  Dutton,  Early  Canada,  King  Philip,  and  nume- 


EGG-PLANT.  607 

rous  other  less  important  sorts,  are  but  improved  forms  of  the 
New-England  Eight-rowed. 

PARKER. 

A  variety  remarkable  for  the  extraordinary  size  of  the  ears, 
which,  if  well  grown,  often  measure  thirteen  or  fourteen 
inches  in  length  :  they  are  comparatively  slender,  and  uni 
formly  eight-rowed.  Cob  white  and  slim  ;  kernels  bright- 
yellow,  rounded,  broader  than  deep. 

Productive,  but  some  days  later  than  the  Common  New- 
England  Eight-rowed. 

WHITE  HORSE-TOOTH. 

Southern  White. 

Stalk  twelve  feet  or  more  in  height,  with  large,  luxuriant 
foliage ;  ears  single,  often  in  pairs,  short  and  very  thick,  six 
teen  to  twenty-two  rowed;  kernel  remarkably  large,  milk- 
white,  wedge-formed,  indented  at  the  outer  end ;  cob  red. 

YELLOW  HORSE-TOOTH. 

Southern  Yellow. 

Plant  similar  to  that  of  the  White  Horse-tooth  ;  kernel 
very  large,  bright-yellow,  indented  ;  cob  red. 

Extensively  cultivated  throughout  the  Southern  States,  but 
not  adapted  to  the  climate  of  the  Middle  or  Northern. 


EGG-PLANT. 

Solanum  melongena. 

The  Egg-plant  is  a  native  of  Africa,  and  is  also  indigenous 
to  Tropical  America.  It  is  a  tender  annual,  with  an  erect, 
branching  stem,  and  oblong,  bluish-green,  powdered  leaves. 
The  flowers  are  one-petaled,  purple,  and  produced  on  short 


608  MISCELLANEOUS    VEGETABLES. 

stems  in  the  axils  of  the  branches  ;  the  fruit  is  often  some 
what  oblong,  but  exceedingly  variable  in  form,  size,  and  color ; 
the  seeds  are  small,  yellowish,  reniform,  flattened,  and  retain 
their  germinative  properties  seven  years. 

Soil.  —  The  Egg-plant  will  thrive  well  in  any  good  garden 
soil,  but  should  have  the  benefit  of  a  sheltered  situation. 

Sowing  and  Culture.  —  The  seed  should  be  sown  in  a  hot 
bed  in  March,  at  the  time  and  in  the  manner  of  sowing  toma 
to  seed.  The  young  plants  are,  however,  more  tender ;  and 
should  not  be  allowed  to  get  chilled,  as  they  recover  from  its 
effects  very  slowly.  The  plant  being  decidedly  tropical  in 
character,  the  seedlings  should  not  be  transplanted  into  the 
open  ground  until  the  commencement  of  summer  weather; 
when  they  may  be  set  out  in  rows  two  feet  apart,  and  two  feet 
asunder  in  the  rows.  Keep  the  ground  free  from  weeds,  earth 
up  the  plants  a  little  in  the  process  of  cultivation,  and  by  the 
last  of  August,  or  beginning  of  September,  abundance  of  fruit 
will  be  produced  for  the  table. 

If  no  hot-bed  is  at  hand,  sufficient  seedling  plants  for  a 
small  garden  may  be  easily  raised  by  sowing  a  few  seeds  in 
March  in  common  flower-pots,  and  placing  them  in  the  sunny 
window  of  the  sitting-room  or  kitchen. 

In  favorable  seasons,  a  crop  may  be  obtained  by  sowing  the 
seeds  in  May  in  the  open  ground,  and  transplanting  the  seed 
lings,  when  two  or  three  inches  high,  in  a  warm  and  sheltered 
situation. 

Use.  —  "  It  is  used  both  boiled  and  stewed  in  sauces  like 
the  Tomato.  A  favorite  method  among  the  French  is  to 
scoop  out  the  seeds,  fill  up  the  cavity  with  sweet  herbs,  and 
fry  the  fruit  whole."  —M'Int. 

A  common  method  of  cooking  and  serving  is  as  follows : 
Cut  the  fruit  in  slices  half  an  inch  thick ;  press  out  as  much 
of  the  juice  as  possible,  and  parboil ;  after  which,  fry  the 
slices  in  batter,  or  in  fresh  butter  in  which  grated  bread  has.. 
been  mixed  ;  season  with  pepper,  salt,  and  sweet  herbs,  to 


EGG-PLANT. 


609 


suit ;   or,  if  preferred,  the  slices  may  be  broiled  as  steaks  or 
chops. 

Varieties.  — 

AMERICAN  LARGE  PURPLE. 

Fruit  remarkably  large,  —  often  measuring  eight  inches  in 
depth,  seven  inches  in  diameter,  and  weighing  four  or  five 
pounds  ;  skin  deep-purple,  with  occasional  stripes  of  green 
about  the  stem  ; 
plant  hardy  and 
stocky. 

The  American 
Large  Purple  is 
more  generally  cul 
tivated  in  this  coun 
try  than  any  other 
variety.  The  plants 
produce  two  (and 
rarely  three)  fruits ; 
but  the  first  formed 
are  invariably  the 

best     developed.  American  Large  Purple  Egg-plant. 

It  is  similar  to,  if  not  identical  with,  the  Eound  Purple  of 
English  and  French  authors. 


CHINESE  LONG  WHITE.      Vil. 

Quite  distinct  from  the  Common  White  or  the  Purple. 
Plant  of  low  growth,  with  comparatively  pale  foliage  ;  fruit 
white,  eight  or  nine  inches  long,  two  inches  and  a  half  in 
diameter,  and  often  more  or  less  curved,  particularly  when  the 
end  is  in  contact  with  the  ground. 

It  is  later  than  the  White  or  Purple  varieties,  and  nearly 
of  the  season  of  the  Scarlet-fruited.  To  obtain  the  fruit  in 
full  perfection,  the  plants  must  be  started  in  a  hot-bed. 

77 


610  MISCELLANEOUS    VEGETABLES. 


GUADALOUPE  STRIPED.      Vil 

Fruit  nearly  ovoid,  smaller  than  the  Round  or  Long  Pur 
ple  ;   skin  white,  streaked  and  variegated  with  red. 


LONG  PURPLE.     Trans. 

The  plants  of  this  variety  are  of  the  height  of  the  Round 
Purple,  but  are  subject  to  some  variation  in  the  color  of  the 
branches  and  in  the  production  of  spines ;  flowers  large,  pur 
ple,  with  a  spiny  calyx  ;  the  fruit  is  oblong,  somewhat  club- 
shaped,  six  or  eight  inches  in  length,  sometimes  straight,  but 
often  slightly  bent ;  at  maturity,  the  skin  is  generally  deep- 
purple,  but  the  color  varies  much  more  than  the  Large 
Round  ;  it  is  sometimes  pale-purple,  slightly  striped,  some 
times  variegated  with  longitudinal,  yellowish  stripes,  and 
always  more  deeply  colored  on  the  exposed  side. 

It  is  early,  of  easy  culture,  hardy  and  productive,  excellent 
for  the  table,  thrives  well  in  almost  any  section  of  the  Nor 
thern  States,  and,  if  started  in  a  hot-bed,  would  perfect  its 
fruit  in  the  Canadas. 


NEW-YORK  IMPROVED. 

A  sub-variety  of  the  Large  Round,  producing  the  same 
number  of  fruits,  which  are  generally  of  a  deeper  color,  and 
average  of  larger  size.  The  leaves  are  often  spiny  ;  and,  if 
the  variety  is  genuine,  the  plants  will  be  readily  distinguished 
from  those  of  the  last  named  by  their  more  dense  or  compact 
habit,  of  growth. 

It  is,  however,  comparatively  late,  and  better  suited  to  the 
climate  of  the  Middle  States  than  to  that  of  New  England  ; 
though  it  is  successfully  cultivated  in  the  vicinity  of  Boston, 
Mass.,  by  starting  the  plants  in  a  hot-bed,  and  setting  them  in 
a  warm  and  sheltered  situation. 


EGG-PLANT.  611 

ROUND  PURPLE.     Trans. 
Large  Round  Purple. 

Plant  from  two  to  three  feet  high,  branching,  generally 
tinged  with  purple,  producing  two  and  sometimes  three 
fruits  ;  the  leaves  are  large,  downy,  oblong,  lobed  on  the 
borders,  with  scattered  spines  on  the  midribs  ;  flowers  large, 
pale-purple,  —  the  flower-stem  and  calyx  invested  with  pur 
ple  spines ;  the  fruit  is  obovate,  four  or  five  inches  in  diame 
ter,  six  or  seven  inches  deep,  slightly  indented  at  the  apex, 
and  of  a  fine  deep-purple  when  well  matured,  —  specimens 
sometimes  occur  slightly  striped  or  rayed  with  yellowish- 
green. 

The  American  Large  Purple,  if  not  the  same,  is  but  an  im 
proved  form  of  this  variety. 

SCARLET-FRUITED  EGG-PLANT.     Hov.  Mag. 

A  highly  ornamental  variety,  introduced  from  Portugal. 
The  plant  attains  the  height  of  three  feet,  with  leaves  about 
six  inches  long.  In  general  appearance,  it  resembles  the 
Common  Egg-plant ;  but  the  fruit,  which  is  about  the  size  of 
a  hen's  egg,  is  of  a  beautiful  scarlet. 

It  is  rarely  if  ever  used  for  food,  but  is  principally  cultivat 
ed  for  its  peculiar,  richly  colored,  and  ornamental  fruit,  which 
makes  a  fine  garnish. 

The  variety  is  late,  and  comparatively  tender.  The  seeds 
should  be  started  early  in  a  hot-bed,  and  the  plants  grown  in 
a  warm  and  sheltered  situation. 

WHITE  EGG-PLANT. 

Fruit  milk-white,  egg-shaped,  varying  from  three  to  five 
inches  in  length,  and  from  two  inches  and  a  half  to  three 
inches  and  a  half  in  diameter. 


612 


MISCELLANEOUS  VEGETABLES. 


It  is  the  earliest,  hardiest,  and  most  productive  of  all  varie 
ties.  The  plants  frequently  produce  five  or  six  fruits  each ; 
but  the  first  formed  are  generally  the  largest. 

If  sown  in  the  open  ground  early  in  May,  the  plants  will 
often  perfect  a  portion  of  their  fruit ;  but  they  are  most  pro 
ductive  when  started  in  a  hot-bed. 

The  fruit  is  sometimes  eaten  cooked  in  the  manner  of  the 
Purple  varieties,  but  is  less  esteemed. 


MARTYNIA. 

Unicorn  Plant.   Gray.     Martynia  proboscidea. 

A  hardy,  annual  plant,  with  a  strong,  branching  stem  two 
feet  and  a  half  or  three  feet  high.  The  leaves  are  large, 
heart-shaped,  entire  or  undulated,  downy,  viscous,  and  of  a 
peculiar,  musk-like  odor  when  bruised  or  roughly  handled  ; 

the  flowers  are  large,  bell- 
shaped,  somewhat  two- 
lipped,  dull- white,  tinged 
or  spotted  with  yellow 
and  purple,  and  produced 
in  long,  leafless  racemes, 
or  clusters ;  the  seed-pods 
are  green,  very  downy  or 
hairy,  fleshy,  oval,  an  inch 
and  a  half  in  their  great 
est  diameter,  and  taper 
to  a  long,  comparatively 
slender,  incurved  horn,  or  beak.  The  fleshy,  succulent 
character  of  the  pods  is  of  short  duration :  they  soon  become 
fibrous,  the  elongated  beak  splits  at  the  point,  the  two  parts 
diverge,  the  outer  green  covering  falls  off,  and  the  pod  be 
comes  black,  shrivelled,  hard,  and  woody.  The  seeds  are 


The  Martynia. 


OIL    RADISH.  613 

large,  black,  wrinkled,  irregular  in  form,  and  retain  their  ger- 
minative  properties  three  years. 

Sowing  and  Cultivation.  —  The  Martynia  is  of  easy  culti 
vation.  As  the  plants  are  large  and  spreading,  they  should 
be  two  feet  and  a  half  or  three  feet  apart  in  each  direction. 
The  seeds  may  be  sown  in  April  or  May,  in  the  open  ground 
where  the  plants  are  to  remain ;  or  a  few  seeds  may  be  sown 
in  a  hot-bed,  and  the  seedlings  afterwards  transplanted. 

Gathering  and  Use.  —  The  young  pods  are  the  parts  of  the 
plant  used.  These  are  produced  in  great  abundance,  and 
should  be  gathered  when  about  half  grown,  or  while  tender 
and  succulent :  after  the  hardening  of  the  flesh,  they  are 
worthless.  They  are  used  for  pickling,  and  by  many  are 
considered  superior  to  the  Cucumber,  or  any  other  vegetable 
employed  for  the  purpose. 


OIL  RADISH.    Law. 

Raphanus  sativus. 

A  variety  of  the  Common  Radish,  particularly  adapted 
for  the  production  of  oil,  and  distinguished  by  the  name  11. 
sativus  olifer,  or  Oil  Radish.  Its  stems  are  dwarf,  from  a  foot 
and  a  half  to  two  feet  in  height,  much  branched,  spreading, 
and  produce  more  seed-pods  than  the  Common  Radish.  It 
is  grown  rather  extensively  in  China  for  its  oil ;  from  whence 
it  has  been  introduced  into  and  cultivated  in  some  parts  of 
Europe  :  but  it  does  not  appear  with  any  particular  success, 
though  much  has  been  said  and  written  in  its  favor. 

It  seems  best  suited  for  southern  latitudes,  where  it  may  be 
sown  in  September,  and  harvested  the  following  May  or  June : 
but,  in  the  northern  portions  of  the  United  States,  it  will  be 
found  too  tender  to  withstand  the  winter ;  and  the  seed  will 
therefore  require  to  be  sown  in  spring. 


614  MISCELLANEOUS    VEGETABLES. 

The  oil  is  obtained  from  the  seed,  and  is  considered  supe 
rior  to  rape-seed  oil,  but  is  extracted  with  greater  difficulty. 


OKRA,  OR  GUMBO. 

Ocra.     Hibiscus  esculentus. 

Okra  is  a  half-hardy  annual,  from  Central  America.  Stem 
simple,  sometimes  branched  at  the  top,  and  from  two  to  six 
feet  in  height,  according  to  the  variety  ;  the  leaves  are  large, 
palmate,  deep-green ;  the  flowers  are  large,  five-petaled,  yel 
lowish  on  the  border,  purple  at  the  centre ;  the  seed-pods  are 
angular,  or  grooved,  more  or  less  sharply  pointed,  an  inch  or 
an  inch  and  a  half  in  diameter  at  the  base,  and  from  four  to 
eight  inches  in  length ;  the  seeds  are  large,  round-kidney- 
shaped,  of  a  greenish-drab  color,  black  or  dark-brown  at  the 
eye,  and  retain  their  power  of  germination  five  years. 

Soil,  Sowing,  and  Cultivation.  —  Okra  may  be  raised  in  any 
common  garden  soil,  and  is  propagated  by  seeds  sown  in  April 
or  May.  The  Dwarf  varieties  may  be  grown  in  rows  two  feet 
apart,  and  a  foot  from  each  other  in  the  rows ;  but  the  taller 
sorts  require  a  space  of  at  least  three  feet  between  the  rows, 
and  nearly  two  feet  from  plant  to  plant  in  the  rows.  Keep 
the  soil  about  the  plants  loose  and  open ;  and,  in  the  process 
of  cultivation,  earth  up  the  stems  slightly  in  the  manner  of 
earthing  pease.  The  pods  will  be  fit  for  use  in  August  and 
September. 

It  requires  a  long,  warm  season  ;  and  is  most  productive 
when  started  in  a  hot-bed,  and  grown  in  a  warm,  sheltered 
situation. 

Use.  —  The  green  pods  are  used  while  quite  young,  sliced 
in  soups  and  similar  dishes,  to  which  they  impart  a  thick,  vis 
cous,  or  gummy  consistency.  Thus  served,  they  are  esteemed 
not  only  healthful,  but  very  nutritious. 


OKRA,    OR    GUMBO.  615 

The  ripe  seeds,  roasted  and  ground,  furnish  a  palatable 
substitute  for  coffee. 
Varieties.  — 


BUIST'S  DWARF  OKRA.     Count.  Gent. 

A  variety  recently  introduced  by  Mr.  Robert  Buist,  of 
Philadelphia.  Height  two  feet ;  being  about  half  that  of  the 
old  variety.  Its  superiority  consists  in  its  greater  productive 
ness,  and  the  little  space  required  for  its  development ;  while 
the  fruit  is  of  larger  size  and  superior  quality.  It  is  said  to 
produce  pods  at  every  joint. 


DWARF  OKRA. 

Stem  two  feet  and  a  half  high,  sometimes  branched  at  the 
top,  but  generally  undivided  ;  leaves  large,  and,  as  in  all 
varieties,  five-lobed  ;  flowers  yellow,  purple  at  the  centre  ; 
pods  erect,  obtusely  pointed, 
nearly  as  large  in  diameter 
as  those  of  the  Giant,  but 
generally  about  five  inches  in  ^ 
length. 

It  is  the  earliest  of  the 
Okras,  and  the  best  variety 
for  cultivation  in  the  Nor 
thern  and  Eastern  States. 

Between  this  and  the  Tail/ 
or  Giant,  there  are  numerous 
sub-varieties  ;  the  result  both 
of  cultivation  and  climate.1 
The  Tall  sorts  become  dwarf 
ish  and  earlier  if  long  cultivated  at  the  North  ;  and  the 
Dwarfs,  on  the  contrary,  increase  in  height,  and  grow  later, 
if  long  grown  in  tropical  climates. 


616  MISCELLANEOUS    VEGETABLES. 

The  seeds  of  all  the  sorts  are  similar  in  size,  form,  and 
color. 

PENDENT-PODDED. 

The  plants  of  this  variety  differ  slightly,  if  at  all,  from 
those  of  the  Common  or  Dwarf  Okra.  It  is  principally,  if 
not  solely,  distinguished  by  the  pendulous  or  drooping  cha 
racter  of  its  pods ;  those  of  all  other  sorts  being  erect. 

TALL  OR  GIANT  OKRA. 

White-podded. 

Stem  five  to  six  feet  in  height ;  pods  erect,  sharply  taper 
ing  to  a  point,  eight  to  ten  inches  in  length,  and  about  an 
inch  and  a  half  in  diameter  near  the  stem  or  at  the  broadest 
part. 

With  the  exception  of  its  larger  size,  it  is  similar  to  the 
Dwarf;  and,  if  long  cultivated  under  the  influence  of  short 
and  cool  seasons,  would  probably  prove  identical. 

It  yields  abundantly,  but  is  best  adapted  to  the  climate  of 
the  Middle  and  Southern  States. 


PEPPER. 

Capsicum.     Capsicum  annuum. 

Of  the  Capsicum  there  are  many  species,  both  annual  and 
perennial ;  some  of  the  latter  being  of  a  shrubby  or  woody 
character,  and  from  four  to  six  feet  in  height.  As  they  are 
mostly  tropical,  and  consequently  tender,  none  but  the  annual 
species  can  be  successfully  grown  in  open  culture  in  the  Mid 
dle  States  or  New  England. 

The  Capsicum  annuum,  or  Common  Garden-pepper,  is  a 
native  of  India.  The  stalks  vary  in  height  from  a  foot  to 


PEPPER.  617 

nearly  three  feet ;  the  flowers  are  generally  white  or  purple  ; 
the  pods  differ  in  a  remarkable  degree  in  size,  form,  color, 
and  acridness  ;  the  seeds  are  yellow,  nearly  circular,  flattened, 
and,  like  the  flesh  or  rind  of  the  fruit,  remarkable  for  their 
intense  piquancy,  —  nearly  forty-five  hundred  are  contained  in 
an  ounce,  and  their  vitality  is  retained  five  years. 

Propagation  and  Cultivation.  —  The  plants  are  always  pro 
pagated  from  seeds.  Early  in  April,  sow  in  a  hot-bed,  in 
shallow  drills  six  inches  apart,  and  transplant  to  the  open 
ground  when  summer  weather  has  commenced.  The  plants 
should  be  set  in  warm,  mellow  soil,  in  rows  sixteen  inches 
apart,  and  about  the  same  distance  apart  in  the  rows ;  or,  in 
ordinary  seasons,  the  following  simple  method  may  be  adopt 
ed  for  a  small  garden,  and  will  afford  an  abundant  supply  of 
peppers  for  family  use  :  When  all  danger  from  frost  is  past, 
and  the  soil  is  warm  and  settled,  sow  the  seeds  in  the-  open 
ground,  in  drills  three -fourths  of  an  inch  deep,  and  fourteen 
inches  apart ;  and,  while  young,  thin  out  the  plants  to  ten 
inches  apart  in  the  rows.  Cultivate  in  the  usual  manner,  and 
the  crop  will  be  fit  for  use  early  in  September. 

Use.  —  "  The  pod,  or  fruit,  is  much  used  in  pickles,  season 
ings,  and  made  dishes  ;  as  both  the  pod  and  seeds  yield  a 
warm,  acrid  oil,  the  heat  of  which,  being  imparted  to  the 
stomach,  promotes  digestion,  and  corrects  the  flatulency  of 
vegetable  aliments.  The  larger  and  more  common  sorts  are 
raised  in  great  quantities,  by  market  gardeners  in  the  vicinity 
of  populous  towns,  for  the  supply  of  pickle-warehouses." 

Species  and  Varieties.  — 

BELL-PEPPER. 

Large  Bell.     Bull-nose. 

Plant  two  feet  and  upwards  in  height,  stocky  and  branch 
ing,  the  stem  and  branches  often  stained  or  clouded  with 
purple ;  leaves  large,  on  long  stems,  smaller,  smoother,  and 

78 


618  MISCELLANEOUS    VEGETABLES. 

less  sharply  pointed,  than  those  of  the  Squash-pepper;  flowers 
white,  sometimes  measuring  nearly  an  inch  and  a  half  in 
diameter. 

The  pods,  which  are  remarkably  large,  and 
often  measure  nearly  four  inches  deep  and 
three  inches  in  diameter,  are  pendent,  broad 
est  at  the  stem,  slightly  tapering,  and  gene 
rally    terminate    in    four    obtuse,    cone -like 
points.     At  maturity,  the  fruit   changes    to 
Ben-pepper.          brilliant,  glossy,  coral  red. 
The  Bell-pepper  is  early,  sweet  and  pleasant  to  the  taste, 
and  much  less  acrid  or  pungent  than  most  of  the  other  sorts. 
In  many  places,  it  is  preferred  to  the  Squash-pepper  for  pick 
ling,  not  only  because  of  its  mildness,  but  for  its  thick,  fleshy, 
and  tender  rind. 

In  open  culture,  sow  in  May,  in  drills  sixteen  inches  apart, 
and  thin  the  plants  to  twelve  inches  in  the  drills. 

In  England,  they  are  pickled  as  follows  :  The  pods  are 
plucked  while  green,  slit  down  on  one  side,  and,  after  the 
seeds  are  taken  out,  immersed  in  salt  and  water  for  twenty- 
four  hours;  changing  the  water  at  the  end  of  the  first  twelve. 
After  soaking  the  full  time,  they  are  laid  to  drain  an  hour  or 
two ;  put  into  bottles  or  jars ;  and  boiled  vinegar,  after  being 
allowed  to  cool,  poured  over  them  till  they  are  entirely  cov 
ered.  The  jars  are  then  closely  stopped  for  a  few  weeks, 
when  the  pods  will  be  fit  for  use.  In  this  form,  they  have 
been  pronounced  the  best  and  most  wholesome  of  all  pickles. 

BIRD-PEPPER.      Vil. 

Stem  fifteen  to  eighteen  inches  high  ;  leaves  very  small  ; 
flowers  white,  about  two-thirds  of  an  inch  in  diameter  ;  pods 
erect,  sharply  conical,  an  inch  and  three-quarters  long,  about 
half  an  inch  in  diameter,  and  of  a  brilliant  coral-red  when 
ripe. 


PEPPER.  619 

The  variety  is  late.  If  sown  in  the  open  ground,  some  of 
the  pods,  if  the  season  be  favorable,  will  be  fit  for  use  before 
the  plants  are  destroyed  by  frost ;  but  few  will  be  fully  per 
fected  unless  the  plants  are  started  under  glass. 

The  Bird-pepper  is  one  of  the  most  piquant  of  all  varieties, 
and  is  less  valuable  as  a  green  pickle  than  many  milder  and 
thicker-fleshed  sorts.  It  is  cultivated  in  rows  fourteen  inches 
apart,  and  ten  or  twelve  inches  asunder  in  the  rows.  If  sown 
in  the  open  ground,  make  the  rows  the  same  distance  apart, 
and  thin  the  young  plants  to  the  same  space  in  the  rows. 

The  "  Cayenne  Pepper-pot  "  of  commerce  is  prepared  from 
Bird-pepper  in  the  following  manner  :  "  Dry  ripe  peppers 
well  in  the  sun,  pack  them  in  earthen  or  stone  pots,  mixing 
common  flour  between  every  layer  of  pods,  and  put  all  into 
an  oven  after  the  baking  of  bread,  that  they  may  be  tho 
roughly  dried  ;  after  which,  they  must  be  well  cleansed  from 
the  flour,  and  reduced  to  a  fine  powder.  To  every  ounce  of 
this,  add  a  pound  of  wheat-flour,  and  as  much  leaven  as  is 
sufficient  for  the  quantity  intended.  After  this  has  been 
properly  mixed  and  wrought,  it  should  be  made  into  small 
cakes,  and  baked  in  the  same  manner  as  common  cakes  of 
the  same  size  ;  then  cut  them  into  small  parts,  and  bake  them 
again,  that  they  may  be  as  dry  and  hard  as  biscuit,  which, 
being  powdered  and  sifted,  is  to  be  kept  for  use." 

CAYENNE  PEPPER. 

C.  frutescens. 

The  pods  of  this  variety  are  quite  small,  cone-shaped, 
coral-red  when  ripe,  intensely  acrid,  and  furnish  the  Cayenne 
Pepper  of  commerce.  Like  the  other  species  of  the  family, 
it  is  of  tropical  origin  ;  and  being  a  perennial,  and  of  a 
shrubby  character,  will  not  succeed  in  open  culture  at  the 
North. 

Both  the  green  and  ripe  pods  are  used  as  pickles,  and  also 


620  MISCELLANEOUS    VEGETABLES. 

for  making  Chili  vinegar  or  pepper-sauce  ;  which  is  done  by 
simply  putting  a  handful  of  the  pods  in  a  bottle,  afterwards 
filled  with  the  best  vinegar,  and  stopping  it  closely.  In  a  few 
weeks,  it  will  be  fit  for  use. 

The  process  of  preparing  Cayenne  Pepper  is  as  follows. 
The  pods  are  gathered  when  fully  ripe.  "  In  India,  they  are 
dried  in  the  sun ;  but  in  cooler  climates  they  should  be  dried 
on  a  slow  hot-plate,  or  in  a  moderately  heated  oven  :  they 
are  then  pulverized,  and  sifted  through  a  fine  sieve,  mixed 
with  salt,  and,  when  dried,  put  into  close,  corked  bottles,  for 
the  purpose  of  excluding  the  air.  This  article  is  subject  to 
great  adulteration,  flour  being  often  mixed  with  it ;  and,  still 
worse,  red  lead,  which  is  much  of  the  same  color,  and  greatly 
increases  the  weight. 

"  A  better  method  is  to  dry  the  pods  in  a  slow  oven,  split 
them  open,  extract  the  seeds,  and  then  pulverize  them  (the 
pods)  to  a  fine  powder,  sifting  the  powder  through  a  thin 
muslin  sieve,  and  pulverizing  the  parts  that  do  not  pass 
through,  and  sifting  again,  until  the  whole  is  reduced  to  the 
finest  possible  state.  Place  the  powder  in  air-tight  glass 
bottles  ;  but  add  no  salt  or  other  ingredient  whatever."  — 
M'Int. 

The  pods  of  either  of  the  long-fruited  sorts,  or  those  of 
the  Cherry-pepper,  prepared  as  above,  will  furnish  a  quality 
of  "  Cayenne  "  Pepper  greatly  superior  to  that  ordinarily  sold 
by  grocers,  or  even  by  apothecaries  and  druggists. 

The  larger  and  milder  kinds,  powdered  in  the  same  man 
ner,  make  a  wholesome  and  pleasant  grade  of  pepper  of  suf 
ficient  pungency  for  a  majority  of  palates. 

CHERRY-PEPPER. 
Capsicum  cerasiforme. 

Stem  twelve  to  fifteen  inches  high,  strong  and  branching ; 
leaves  comparatively  small,  long,  narrow,  and  sharply  point- 


PEPPER. 

ed ;  flowers  white,  three-fourths  of  an  inch  in  diameter ;  pod, 
or  fruit,  erect,  nearly  globular  or  cherry-form,  and,  at  maturity, 
of  a  deep,  rich,  glossy,  scarlet  color. 
It  is  remarkable  for  its  intense 
piquancy;  exceeding  in  this  respect^ 
nearly  all  the  annual  varieties. 

It  is  not  so  early  as  some  of  the 
larger  sorts  ;    but  in  favorable  sea 
sons  will  perfect  a  sufficient  portion 
of  its  crop  in  the  open  ground,  both 
for  seed  and  pickling.     For  the  lat 
ter  purpose,  the  peppers  should  be  cherry-pepper. 
plucked  while  still  green,  put  into  a  common  jar  or  wide- 
mouthed  bottle,  and  vinegar  added  to  fill  the  vessel.     In  a 
few  weeks,  they  will  be  fit  for  use. 

When  in  perfection,  the  plants  are  very  ornamental ;  the 
glossy,  coral-red  of  the  numerous  pods  presenting  a  fine 
contrast  with  the  deep -green  foliage  by  which  they  are 
surrounded. 

A  variety  occurs  with  larger,  more  conical,  and  pendent 
pods.  The  plant  is  also  much  larger,  and  quite  distinct  in  its 
.general  character. 

CHERRY-PEPPER. 
Yellow-fruited. 

This  is  a  variety  of  the  Red  Cherry.  The  plants  have  the 
same  general  habit,  require  the  same  treatment,  and  perfect 
their  fruit  at  the  same  season.  There  is  little  real  difference 
between  the  sorts,  with  the  exception  of  the  color  of  the 
fruit ;  this  being  clear  yellow. 

To  preserve  either  of  these  varieties  for  use  in  the  dry 
state,  all  that  is  necessary  is  to  cut  off  the  plants  close  to  the 
roots  when  the  fruit  is  ripe,  and  hang  them,  with  the  fruit 
attached,  in  any  warm  and  dry  situation.  They  will  retain 
their  piquancy  for  years. 


MISCELLANEOUS    VEGETABLES. 


CHILI  PEPPER.     Vil. 

Pods  pendent,  sharply  conical,  nearly  two  inches  in  length, 
half  an  inch  in  diameter,  of  a  brilliant  scarlet  when  ripe,  and 
exceedingly  piquant ;  plant  about  eighteen  inches  high ;  leaves 
numerous,  of  small  size,  and  sharply  pointed ;  flowers  white, 
nearly  three-fourths  of  an  inch  in  diameter. 

Sow  in  a  hot-bed  in  April,  and  transplant  to  the  open 
ground  in  May,  about  fourteen  inches  apart  in  each  direc 
tion.  Requires  a  long,  warm  season. 


LONG  RED  PEPPER. 

Fruit  brilliant,  coral-red,  generally  pendulous,  sometimes 
erect,  conical,  often  curved  towards  the  end,  nearly  four 
inches  in  length,  and  from  an  inch  to  an  inch  and  a 
half  in  diameter ;  skin,  or  flesh,  quite  thin,  and  ex 
ceedingly  piquant. 

Stalk  about  two  feet  high  ;  foliage  of  medium 
size,  blistered  and  wrinkled  ;  flowers  an  inch  in 
diameter,  white. 

The  variety  yields  abundantly,  but  attains  its 
greatest  perfection  when  started  in  a  hot-bed.  The 
ripe  pods,  dried  and  pulverized  as  directed  for  Cay 
enne  Pepper,  make  an  excellent  substitute  for  that 

>ng  Red  .    , 

•epper.        article. 

The  plants,  with  ripe  fruit,  are  very  ornamental. 


LONG  YELLOW.      ViL 

Ponds  pendent,  long,  and  tapering,  three  to  four  inches  in 
length,  and  about  an  inch  in  their  greatest  diameter.  At 
maturity,  they  assume  a  lively,  rich,  glossy  yellow ;  and  the 
plants  are  then  showy  and  ornamental. 

Stem  two  feet  and  upwards  in  height,  slightly  colored  with 


PEPPER.  623 

purple  at  the  intersection  of  the  branches  and  insertion  of 
the  leaf-stems ;  leaves  of  medium  size,  smaller  and  paler 
than  those  of  the  Long  Red  ;  flowers  white,  nearly  an  inch 
in  diameter.  Like  the  last  named,  it  is  very  piquant.  It 
is  also  late ;  and,  to  obtain  the  variety  in  perfection,  the  seed 
should  be  started  in  a  hot-bed  in  April. 

PURPLE  OR  BLUE  PODDED. 
Black-podded. 

Fruit  erect,  on  long  stems,  bluntly  cone-shaped,  two  inches 
and  a  half  in  length,  and  a  half  or  three-fourths  of  an  inch 
in  diameter  at  the  broadest  part.  Before  maturity,  the  skin  is 
green  or  reddish-green,,  clouded  or  stained  with  black  or  pur 
plish-brown  ;  but,  when  ripe,  changes  to  rich,  deep,  indigo- 
blue. 

Plant  two  feet  or  upwards  in  height,  more  erect  and  less 
branched  than  other  varieties,  and  much  stained  with  pur 
ple  at  the  intersection  of  the  branches  and  at  the  insertion 
of  the  leaf-stems  ;  leaves  of  medium  size,  or  small,  long, 
and  sharply  pointed  ;  leaf-stems  long,  deep-green  ;  flowers 
white,  tipped  with  purple,  about  three-fourths  of  an  inch  in 
diameter ;  flower-stems  long,  purple. 

A  rare,  richly  colored,  and  beautiful  pepper,  but  not  cul 
tivated  or  of  much  value  as  an  esculent.  For  its  full  per 
fection,  a  long,  warm  season  is  requisite.  The  plants  should 
be  started  in  a  hot-bed  in  March  or  April,  and  transplanted 
in  May  to  the  open  ground,  fifteen  inches  apart. 

QUINCE-PEPPER. 
Piment  cydoniforme.     Vil. 

This  variety  is  similar  to  the  Sweet  Spanish  ;  but  the  fruit 
is  rather  longer,  and  its  season  of  maturity  is  somewhat  later. 
Its  flavor  is  comparatively  mild  and  pleasant ;  but,  like  the 


MISCELLANEOUS  VEGETABLES. 


Sweet  Spanish,  it  is  not  generally  thick-fleshed.    At  maturity, 
the  fruit  is  a  brilliant  coral-red. 


ROUND  OR  LARGE  RED  CHERRY-PEPPER. 

Rond.   Vil.     Cerise  grosse. 

This  is  but  a  sub-variety  of  the  Common  Red  Cherry-pep 
per,  differing  only  in  its  larger  size. 

It  is  quite  late,  and  should  be  started  in  a  hot-bed. 

SQUASH-PEPPER. 
Tomato-shaped. 

Fruit  compressed,  more  or  less  ribbed,  about  two  inches 
and  three-quarters  in  diameter,  and  two  inches  in  depth; 
skin  smooth  and  glossy,  —  when  ripe,  of  a  brilliant  coral-red; 
flesh  thick,  mild  and  pleasant  to  the  taste,  though  possessing 
more  piquancy  than  the  Large  Bell  or  Sweet  Spanish. 

Plant  about  two  feet  high,  stout  and  branching ;  leaves 
broad  and  large  ;  flowers  white,  an  inch  and  a  quarter  in 
diameter ;  fruit  drooping,  the  fruit-stem  short  and  thick. 

The  Squash-pepper  is  extensively  grown  for  the  market, 
and  is  most  in  use  in  the  pickle  warehouses  of  the  Eastern 
and  Middle  States.  In  field-culture,  the  plants  are  started  in 
hot-beds  in  April,  and,  after  the  beginning  of  summer  weather, 
transplanted  to  the  open  ground,  fourteen  to  eighteen  inches 
apart,  according  to  the  quality  of  the  soil.  The  fruit  is  gene 
rally  sold  by  weight ;  and  an  acre  of  land,  in  a  fair  state  of 
cultivation,  will  yield  about  three  tons,  —  a  bushel  of  the 
thick-fleshed  sort  weighing  nearly  thirty-two  pounds.  An 
excellent  pickle  may  be  made  by  preparing  the  peppers  in 
the  manner  directed  for  the  Bell  variety. 

As  grown  by  different  market-men  and  gardeners,  there  are 
several  sub-varieties  of  the  Squash-pepper,  differing  both  in 
form  and  in  the  thickness  of  the  flesh  ;  the  latter  quality, 


PEPPER.  625 

however,  being  considered  of  the  greater  importance,  as  the 
thick-fleshed  sorts  not  only  yield  a  greater  weight  to  the  acre, 
but  are  more  esteemed  for  the  table. 

The  Squash-pepper  succeeds  well  when  sown  in  the  open 
ground  in  May,  in  drills  fourteen  inches  apart.  The  plants 
should  be  ten  or  twelve  inches  apart  in  the  rows ;  for,  when 
grown  too  closely,  they  are  liable  to  draw  up,  making  a  weakly, 
slender  growth,  and  yield  much  less  than  when  allowed  suffi 
cient  space  for  their  full  development.  Low-growing,  stocky, 
and  branching  plants  are  the  most  productive. 

SWEET  MOUNTAIN  PEPPER. 

This  variety  resembles  the  Large  Bell,  if  it  is  not  identical. 
The  Sweet  Mountain  may  be  somewhat  larger ;  but,  aside  from 
this,  there  is  no  perceptible  difference  in  the  varieties. 

SWEET  SPANISH. 
Piment  monstreux.   Vil. 

Fruit  obtusely  conical,  often  four  inches  in  length,  and 
nearly  three  inches  in  diameter,  —  brilliant  glossy  scarlet  at 
maturity ;  stem  strong  and  sturdy,  two  feet  or  mose  in  height ; 
leaves  large,  but  narrower  than  those  of  the  Large  Bell ; 
flowers  white,  and  of  large  size,  —  usually  an  inch  and  a  half 
in  diameter ;  fruit  sometimes  erect,  but  generally  drooping. 

Though  one  of  the  largest  varieties,  the  Sweet  Spanish  is 
also  one  of  the  earliest.  The  flesh  is  sweet,  mild,  and  plea 
sant  ;  and  the  variety  is  much  esteemed  by  those  to  whom  the 
more  pungent  kinds  are  objectionable.  When  prepared  in 
the  same  form,  it  makes  a  pickle  equally  as  fine  as  the  Large 
Bell. 

The  Sweet  Spanish  Pepper  succeeds  well  if  sown  in  the 
open  ground  in  May.  Make  the  rows  sixteen  inches  apart, 
and  thin  the  plants  to  a  foot  apart  in  the  rows. 

79 


626  MISCELLANEOUS    VEGETABLES. 


YELLOW  SQUASH-PEPPER.     Vil. 

Yellow  Tomato-formed. 

Fruit  similar  in  form  to  the  Squash-pepper,  but  of  smaller 
size,  erect  or  pendulous  ;  orange-yellow  at  maturity. 

The  variety  is  later  than  the  last  named  ;  much  less  pro 
ductive  ;  and,  for  pickling,  is  comparatively  not  worthy  of 
cultivation. 


RHUBARB. 

Pie-plant.     Rheum  sp.  et  var. 

This  is  a  hardy,  perennial  plant,  cultivated  almost  exclu 
sively  for  its  leaf-stalks.  Its  general  character  may  be  de 
scribed  as  follows  :  Root-leaves  large,  round-heart-shaped, 
deep-green,  and  more  or  less  prominently  blistered  ;  leaf- 
stems  large,  succulent,  furrowed,  pale-green,  often  stained  or 
finely  spotted  with  red,  varying  from  two  to  three  inches  in 
diameter  at  the  broadest  part,  and  from  a  foot  to  three  feet 
in  length.  The  flower-stalk  is  put  forth  in  June,  and  is  from 
five  to  seven  feet  in  height,  according  to  the  variety  ;  the 
flowers  are*  red  or  reddish-white,  in  erect,  loose,  terminal 
spikes ;  the  seeds  are  brown,  triangular,  membranous  at  the 
corners,  and  retain  their  germinative  properties  three  years. 

Soil  and  Cultivation.  —  Rhubarb  succeeds  best  in  deep, 
somewhat  retentive  soil :  the  richer  its  condition,  and  the 
deeper  it  is  stirred,  the  better ;  as  it  is  scarcely  possible  to 
cultivate  too  deeply,  or  to  manure  too  highly. 

It  may  be  propagated  by  seeds,  or  by  a  division  of  the  roots  ; 
the  latter  being  the  usual  method.  When  grown  from  seeds, 
the  plants  not  only  differ  greatly  in  size  and  quality,  but  are 
much  longer  in  attaining  a  growth  suitable  for  cutting. 

"  Whether  grown  from  seed,  or  increased  by  a  division  of 
the  roots,  a  deep,  rich  soil,  trenched  to  the  depth  of  two  or 
even  three  feet,  is  required  to  insure  the  full  development  of 


RHUBARB.  6£7 

the  leaf-stalks  ;  for  upon  their  size,  rapidity  of  growth,  and 
consequent  tenderness  of  fibre,  much  of  their  merit  depends. 
The  seed  should  be  sown  in  April,  in  drills  a  foot  asunder ; 
thinning  the  plants,  when  a  few  inches  high,  to  nine  inches 
apart.  In  the  autumn  or  spring  following,  they  will  be  fit  for 
transplanting  in  rows  three  feet  asunder,  and  the  plants  set 
three  feet  apart.  If  propagated  by  dividing  the  roots,  it  may 
be  done  either  in  autumn  or  spring  ;  the  same  distance  being 
given  to  the  sets  that  is  allowed  for  seedling  plants.  As,  how 
ever,  some  of  the  varieties  grow  to  a  much  larger  size  than 
others,  a  corresponding  distance  should  be  accorded  them, 
extending  to  five  feet  between  the  rows,  and  three  feet  from 
plant  to  plant. 

"  The  plants  should  be  set  out  singly,  and  not  in  threes,  as 
is  so  often  done.  For  the  first  year,  the  ground  between  the 
rows  may  be  cropped  with  lettuce,  turnips,  beans,  or  similar 
low-growing  crops  ;  but,  after  the  second  year,  the  leaves  will 
cover  the  whole  space,  and  require  it  also  for  their  full  deve 
lopment." —  M'Int. 

After-  Culture.  —  This  consists  in  keeping  the  soil  well  en 
riched,  open,  and  clear  of  weeds ;  and.  in  breaking  over  the 
flower-stalks,  that  they  may  not  weaken  the  roots,  and  conse 
quently  reduce  the  size  and  impair  the  quality  of  the  leaf 
stalks. 

Gathering  the  Crop.  —  "  This  is  usually  done  in  spring  ; 
commencing  as  soon  as  the  stalks  have  attained  a  serviceable 
size.  No  leaves,  however,  should  be  plucked  the  first  year, 
and  only  a  few  of  the  largest  and  first  formed  during  the 
second  ;  and  this  plucking  should  not  be  made  too  early  in 
the  season,  because,  in  that  case,  the  plants  would  be  weak 
ened.  From  the  third  year,  as  long  as  the  roots  or  planta 
tions  last,  it  may  be  gathered  with  freedom.  A  plantation  in 
good  soil,  and  not  overmuch  deprived  of  its  foliage,  will  last 
from  ten  to  fifteen  years. 

"  When  the  leaves  are  about  half  expanded,  they  may  be 
plucked  for  use ;  but,  when  the  largest  returns  are  expected 


628  MISCELLANEOUS    VEGETABLES. 

(as  in  the  case  of  market-gardens),  they  should  be  allowed  to 
attain  their  full  size.  In  removing  them,  they  should  be 
pulled  off  close  to  the  base,  and  not  cut,  to  prevent  an  un 
necessary  escape  of  sap,  which,  in  all  succulent  plants,  flows 
more  copiously  from  a  clean  cut  than  from  one  slightly  lace 
rated  or  torn.  The  foot-stalks  should  then  be  separated  from 
the  leaves,  and  tied  up  in  bundles  of  suitable  size  for  mar 
ket."  —  M'lnt. 

Rhubarb  is  sometimes  blanched.  This  may  be  effected 
without  removing  the  plants,  by  means  of  sea-kale  pots,  or 
by  empty  casks  open  at  the  top,  put  over  the  crowns  in  March. 
It  can,  however,  be  more  perfectly  done  by  taking  up  the 
roots,  and  placing  them  in  some  dark  place,  with  a  tempera 
ture  of  55°  or  60g  ;  where  they  should  be  slightly  covered 
with  soil  to  prevent  them  from  drying.  When  so  treated, 
they  are  much  more  tender,  crisp,  and  delicate  than  when 
grown  exposed  to  the  sun  and  air  :  but  the  quality  is  greatly 
impaired;  the  pulp,  though  somewhat  acid,  being  generally 
comparatively  flavorless. 

Use.  —  As  before  remarked,  it  is  cultivated  for  its  leaf 
stalks  ;  which  are  used  early  in  the  season,  as  a  substitute  for 
fruit,  in  pies,  tarts,  and  similar  culinary  preparations.  When 
fully  grown,  the  expressed  juice  forms  a  tolerably  palatable 
wine,  though,  with  reference  to  health,  of  doubtful  proper 
ties.  "  As  an  article  of  commercial  importance  in  the  vege 
table  markets,  it  is  of  very  recent  date.  In  1810,  Mr.  Joseph 
Myatts,  of  Deptford,  England,  long  known  for  his  successful 
culture  of  this  plant,  sent  his  two  sons  to  the  borough-market 
with  five  bunches  of  Rhubarb-stalks,  of  which  they  could  sell 
but  three."  It  is  now  disposed  of  by  the  ton,  and  many  acres 
in  the  vicinity  of  nearly  all  large  towns  and  cities  are  devoted 
exclusively  to  its  cultivation. 

Varieties.  —  These  are  very  numerous,  as  they  are  readily 
produced  from  the  seed  ;  but  the  number  really  deserving  of 
cultivation  is  comparatively  limited.  Old  kinds  are  constant 
ly  giving  place  to  new,  either  on  account  of  superior  earliness, 


RHUBARB.  629 

size,  productiveness,  or  quality.    The  following  are  the  promi 
nent  sorts  cultivated  :  — 

CAHOON. 

Leaves  remarkably  large,  often  broader  than  long,  and 
more  rounded  than  those  of  most  varieties  ;  stalk  short  and 
thick,  —  if  well  grown,  measuring  from  twelve  to  sixteen 
inches  in  length,  and  three  inches  or  more  in  diameter  ;  skin 
thick,  uniformly  green. 

Its  remarkable  size  is  its  principal  recommendation.  The 
texture  is  coarse,  the  flavor  is  harsh  and  strong,  and  it  is 
rarely  employed  for  culinary  purposes. 

In  some  localities,  it  is  cultivated  to  a  limited  extent  for 
the  manufacture  of  wine  ;  the  juice  being  expressed  from  the 
stalks,  and  sugar  added  in  the  ratio  of  three  pounds  and  a 
half  to  a  gallon.  This  wine,  though  quite  palatable3  has  lit 
tle  of  the  fine  aroma  of  that  made  from  the  grape ;  and,  if 
not  actually  deleterious,  is  much  less  safe  and  healthful.  Any 
of  the  other  varieties  may  be  used  for  the  same  purpose  ;  the 
principal  superiority  of  the  Cahoon  consisting  in  its  larger 
stalks,  and  consequently  its  greater  product  of  juice. 


DOWNING'S  COLOSSAL. 

A  large  variety,  nearly  of  the  size  of  Myatt's  Victoria.  It 
is  described  as  being  less  acid  than  the  last  named,  and  of  a 
fine,  rich,  aromatic  flavor. 


EARLY  PRINCE  IMPERIAL. 

Stalks  of  medium  size  ;  recommended  by  D.  T.  Curtis, 
Esq.,  Chairman  of  the  Vegetable  Committee  of  the  Massa 
chusetts  Horticultural  Society,  as  in  all  respects  the  best 
flavored  of  any  variety  ever  tested  ;  and  commended  for  gene 
ral  cultivation,  as  particularly  adapted  to  the  wants  of  the 
family,  if  not  to  the  wishes  of  the  gardener,  to  whom  size  and 


630  MISCELLANEOUS    VEGETABLES. 

productiveness  are  more  than  flavor.  It  invariably  turns  red 
in  cooking,  which  makes  it  preferable  for  the  table  as  a  sauce. 
When  cooked,  it  is  of  the  color  of  currant -jelly,  and  re 
markably  fine  flavored. 

In  1862,  it  received  the  first  prize  of  the  Massachusetts 
Horticultural  Society,  as  the  best  for  family  use. 

ELFORD.     Thomp. 

Buck's  Rhubarb. 

An  early  sort,  well  adapted  for  forcing.  The  stalks  are 
rather  slender,  covered  with  a  thin  skin  of  a  bright-scarlet 
color ;  and  their  substance  throughout  is  of  a  fine  red,  which 
they  retain  when  cooked,  if  not  peeled,  —  a  process  which, 
owing  to  the  thinness  of  the  skin,  is  not  considered  necessary. 
Even  when  grown  in  the  dark,  the  stalks  still  preserve  the 
crimson  tinge.  It  was  raised  from  the  seed  of  Rheum  undu- 
latum. 

HAWKE'S  CHAMPAGNE. 

A  new  variety,  said  to  equal  the  Prince  Albert  in  earliness, 
and  also  to  be  of  a  deeper  and  finer  color,  and  much  more 
productive.  It  forces  remarkably  well ;  is  hardy  in  open  cul 
ture  ;  and  commands  the  highest  market  prices,  both  from  its 
great  size,  and  fine,  rich  color. 


MITCHELL'S  ROYAL  ALBERT.     Thomp. 

Stalks  large,  red,  and  of  excellent  flavor.  Early  and  pro 
lific. 

MYATT'S  LINNJEUS. 

Linnaeus. 

A  medium-sized  or  comparatively  small  variety,  recently 
introduced.  "  Besides  being  the  earliest  of  all,  and  remark 
ably  productive  as  well  as  high  flavored,  and  possessing  little 


RHUBARB.  631 

acidity,  it  has  a  skin  so  thin,  that  removing  it  is  hardly  neces 
sary  ;  and  its  pulp,  when  stewed,  has  the  uniform  consistence 
of  baked  Rhode-Island  Greenings  ;  and  it  continues  equally 
crisp  and  tender  throughout  the  summer  and  early  autumn." 
One  of  the  best  sorts  for  a  small  garden  or  for  family  use. 

MYATT'S  VICTORIA. 

Victoria. 

Leaves  large,  broader  than  long,  deep-green,  blistered  on 
the  surface,  and  much  waved  or  undulated  on  the  borders. 
Leaf-stalks  very  large,  varying  from  two  inches  and  a  half  to 
three  inches  in  their  broadest  diameter,  and  frequently  mea 
suring  upwards  of  two  feet  and  a  half  in  length  :  the  weight 
of  a  well-developed  stalk,  divested  of  the  leaf,  is  about  two 
pounds.  They  are  stained  with  red  at  their  base,  and  are 
often  reddish,  or  finely  spotted  with  red,  to  the  nerves  of  the 
leaf. 

It  has  rather  a  thick  skin,  is  more  acid  than  many  other 
varieties,  and  not  particularly  high  flavored  :  but  no  kind  is 
more  productive ;  and  this,  in  connection  with  its  extraordi 
nary  size,  makes  it  not  only  the  most  salable,  but  one  of  the 
most  profitable,  kinds  for  growing  for  the  market. 

It  requires  a  deep,  highly-manured  soil ;  and  the  roots 
should  be  divided  and  reset  once  in  four  or  five  years.  It  is 
about  a  fortnight  later  than  the  Linnaeus. 


NEPAL. 
Rheum  Australe.  Thomp.    Rheum  Emodi. 

The  leaf-stalks  attain  an  immense  size,  but  are  unfit  for  use 
on  account  of  their  strongly  purgative  properties  :  but  the 
leaves,  which  are  frequently  a  yard  in  diameter,  are  useful  in 
covering  baskets  containing  vegetables  or  fruit ;  and  for  these 
the  plant  is  sometimes  cultivated. 


632  MISCELLANEOUS  VEGETABLES. 

TOBOLSK  KHUBARB. 

Early  Red  Tobolsk. 

Leaves  comparatively  small ;  leaf-stalks  below  medium  size, 
stained  with,  red  at  the  base.  It  is  perceptibly  less  acid  than 
most  varieties,  and  remarkable  for  fineness  of  texture  and  deli 
cacy  of  flavor. 


SUNFLOWER. 

Tall  Sunflower.     Annual  Sunflower.     Helianthus  annuus. 

Stem  from  five  to  eight  feet  or  more  in  height ;  leaves 
heart-shaped,  rough,  three-nerved ;  flowers  very  large,  ter 
minal,  nodding  ;  the  seeds  are  large,  ovoid,  angular,  or  com 
pressed,  nearly  black,  sometimes  striped  with  white,  and  retain 
their  germinative  properties  five  years. 

The  plant  is  a  native  of  South  America. 

DWARF  SUNFLOWER.     Law. 
H.  Indicus. 

This  species,  which  was  introduced  from  Egypt,  differs  from 
the  last  principally  in  its  more  dwarfish  habit  of  growth,  but 
also  in  being  less  branched.  The  flowers  are  much  smaller, 
and  generally  of  a  lighter  color. 

Soil  and  Cultivation.  —  The  Sunflower  will  thrive  in  almost 
any  soil  or  situation,  but  succeeds  best  on  land  adapted  to  the 
growth  of  Indian  Corn.  It  is  always  grown  from  seed,  which 
should  be  sown  in  April,  or  the  beginning  of  May,  in  drills 
three  feet  apart.  When  the  plants  are  well  up,  they  should 
be  thinned  to  a  foot  asunder,  and  afterwards  cultivated  in  the 
usual  manner ;  stirring  the  ground  occasionally,  and  keeping 
the  plants  free  from  weeds.  The  flowers  appear  in  July, 
and  the  seeds  ripen  in  August  and  September.  The  central 


TOBACCO.  633 

flower  is  first  developed  ;  attains  a  larger  size  than  any  that 
succeed  it ;  and  ripens  its  seeds  in  advance  of  those  on  the 
side-branches.  The  heads  of  seeds  should  be  cut  as  they 
successively  mature,  and  spread  in  a  dry,  airy  situation  for 
three  or  four  weeks  ;  when  the  seeds  will  become  dry  and 
hard,  and  can  be  easily  rubbed  or  threshed  out. 

Use.  — "  The  seeds  of  both  species  yield  an  oil  little  in 
ferior  to  that  of  the  Olive  for  domestic  purposes,  and  which  is 
also  well  adapted  for  burning.  In  Portugal,  the  seeds  are 
made  into  bread,  and  also  into  a  kind  of  meal.  They  are 
also  sometimes  roasted,  and  used  as  a  substitute  for  coffee ; 
but  the  purpose  for  which  they  seem  best  adapted  is  the  feed 
ing  of  domestic  fowls,  pheasants  and  other  game.  The 
greatest  objection  to  its  culture  is,  that  it  is  a  most  impoverish 
ing  crop,  particularly  the  Large  or  Common  Tall  species."  — 
M'Int. 


TOBACCO. 

Nicotiana,  sp. 

All  the  species  and  varieties  of  Tobacco  in  common  culti 
vation  are  annuals ;  and  most,  if  not  all,  are  natives  of  this 
continent.  "  Like  other  annual  plants,  it  may  be  grown  in 
almost  every  country  and  climate,  because  every  country  has  a 
summer ;  and  that  is  the  season  of  life  for  all  annual  plants. 
In  hot,  dry,  and  short  summers,  like  the  northern  summers 
of  Europe  or  America,  Tobacco-plants  will  not  attain  a  large 
size  ;  but  the  Tobacco  produced  will  be  of  delicate  quality  and 
good  flavor.  In  long,  moist,  and  not  very  warm  summers, 
the  plants  will  attain  a  large  size,  —  perhaps  as  much  so  as  in 
Virginia ;  but  the  Tobacco  produced  will  not  have  that  supe 
rior  flavor,  which  can  only  be  given  by  abundance  of  clear 
sunshine,  and  free,  dry  air.  By  a  skilful  manufacture,  and 
probably  by  mixing  the  Tobacco  of  cold  countries  with  that 

80 


634 


MISCELLANEOUS  VEGETABLES. 


of  hot  countries,  by  using  different  species,  and  perhaps  by 
selecting  particular  varieties  of  the  different  species,  the  de 
fects  in  flavor  arising  from  climate  may,  it  is  likely,  be  greatly 
remedied." 

The  species  and  varieties  are  as  follow :  — 


CONNECTICUT  SEED-LEAF. 
Peach-leaf.     Virginia  Tobacco.     Nicotiana  tabacum. 
Leaves  oblong,  regularly  tapering,  stemless  and  clasping, 

eighteen  inches  to  two  feet  long,  and  from  nine  to  twelve 

inches  in  diameter. 
When  fully  deve 
loped,  the  stem  of 
the  plant  is  erect 
and  strong,  five  feet 
high,  and  separates 
near  the  top  into 
numerous,  some 
what  open,  spread 
ing  branches  ;  the 
flowers  are  large,  tu 
bular,  rose-colored, 
and  quite  showy 
and  ornamental  ; 
the  capsules  are 
ovoid,  or  somewhat 
conical,  and,  if  well 
grown,  nearly  half 
an  inch  in  their 
greatest  diameter ; 
the  seeds,  which 
are  produced  in 
great  abundance, 

are  quite  small,  of  a  brownish  color,  and  retain  their  germi- 

native  properties  four  years. 


Connecticut  Seed-leaf. 


TOBACCO.  635 

This  species  is  extensively  cultivated  throughout  the  Mid 
dle  and  Southern  States,  and  also  in  the  milder  portions  of 
New  England.  In  the  State  of  Connecticut,  and  on  the 
banks  of  the  Connecticut  River  in  Massachusetts,  it  is  a 
staple  product ;  and  in  some  towns  the  value  of  the  crop 
exceeds  that  of  Indian  Corn,  and  even  that  of  all  the  cereals 
combined. 

GUATEMALA  TOBACCO. 

A  variety  with  white  flowers.  In  other  respects,  similar  to 
the  foregoing. 

Numerous  other  sorts  occur,  many  of  which  are  local,  and 
differ  principally,  if  not  solely,  in  the  size  or  form  of  the 
leaves.  One  of  the  most  prominent  of  these  is  the  Broad- 
leaved,  which  is  considered  not  only  earlier  and  more  pro 
ductive,  but  the  best  for  manufacturing. 

Propagation.  —  It  is  propagated  by  seeds  sown  annually. 
Select  a  warm,  rich  locality  in  the  garden ;  spade  it  thoroughly 
over ;  pulverize  the  surface  well ;  and  the  last  of  April,  or 
beginning  of  May,  sow  the  seeds  thinly,  broadcast ;  cover  with 
a  little  fresh  mould,  and  press  it  well  upon  them  either  by 
the  hoe  or  back  of  the  spade.  As  they  are  exceedingly 
minute,  much  care  is  requisite  in  sowing,  especially  that 
they  should  not  be  too  deeply  covered.  When  the  plants 
appear,  keep  them  clear  of  weeds,  and  thin  them  out  suffi 
ciently  to  allow  a  free  growth.  A  bed  of  seedlings  nine  or 
ten  feet  square  will  be  sufficient  for  an  acre  of  land.  If  pre 
ferred,  the  plants  may  be  raised  in  drills  eight  inches  apart, 
slightly  covering  the  seeds,  and  pressing  the  earth  firmly  over 
them,  as  above  directed.  When  the  seedlings  are  four  or  five 
inches  high,  they  are  ready  for  transplanting. 

Soil  and  Cultivation.  —  Tobacco  requires  a  warm,  rich  soil, 
not  too  dry  or  wet ;  and,  though  it  will  succeed  well  on  recently 
turned  sward  or  clover-turf,  it  gives  a  greater  yield  on  land  that 
has  been  cultivated  the  year  previous,  as  it  is  less  liable  to  be 


636  MISCELLANEOUS    VEGETABLES. 

infested  by  worms,  which  sometimes  destroy  the  plants  in  the 
early  stages  of  their  growth.  The  land  should  be  twice 
ploughed  in  the  spring ;  first  as  soon  as  the  frost  will  permit, 
and  again  just  previous  to  setting.  Pulverize  the  surface 
thoroughly  by  repeated  harrowing  and  rolling,  and  it  will  be 
ready  to  receive  the  young  plants.  The  time  for  transplant 
ing  is  from  the  1st  to  the  20th  of  June ;  taking  advantage  of 
a  damp  day,  or  setting  them  immediately  after  a  rain.  If  the 
ground  is  not  moist  at  the  time  of  transplanting,  it  will  be 
necessary  to  water  the  plants  as  they  are  set. 

"  The  ground  should  be  marked  in  straight  rows  three  feet 
apart,  and  slight  hills  made  on  these  marks  two  feet  and  a 
half  apart ;  then  set  the  plants,  taking  care  to  press  the  earth 
firmly  around  the  roots.  As  soon  as  they  are  well  established, 
and  have  commenced  growing,  run  a  cultivator  or  horse-hoe 
between  the  rows,  and  follow  with  the  hand-hoe ;  resetting 
where  the  plants  are  missing.  The  crop  should  be  hoed  at 
least  three  times,  at  proper  intervals ;  taking  care  to  stir  the 
soil  all  over. 

"  When  the  plants  begin  to  flower,  the  flower-stem  should 
be  broken  or  cut  off;  removing  also  the  suckers,  if  any  ap 
pear  ;  leaving  from  twelve  to  sixteen  leaves  to  be  matured." 

Harvesting  and  Curing.  —  In  ordinary  seasons,  the  crop 
"will  be  ready  for  harvesting  about  the  beginning  of  Septem 
ber  ;  and  should  all  be  secured  by  the  20th  of  the  month,  or 
before  the  occurrence  of  frost.  The  stalks  must  be  cut  at  the 
surface  of  the  ground,  and  exposed  long  enough  to  the  sun  to 
wilt  them  sufficiently  to  prevent  breaking  in  handling.  They 
should  then  be  suspended  in  a  dry,  airy  shed  or  building,  on 
poles,  in  such  a  manner  as  to  keep  each  plant  entirely  sepa 
rate  from  the  others,  to  prevent  mouldiness,  and  to  facili 
tate  the  drying  by  permitting  a  free  circulation  of  the  air. 
Thirty  or  forty  plants  may  be  allowed  to  each  twelve  feet  of 
pole.  The  poles  may  be  laid  across  the  beams,  about  sixteen 
inches  apart. 


TOBACCO.  637 

"  When  erected  for  the  purpose,  the  sheds  are  built  of  suf 
ficient  height  to  hang  three  or  four  tiers ;  the  beams  being 
about  four  feet  apart,  up  and  down.  In  this  way,  a  building 
forty  feet  by  twenty-two  will  cure  an  acre  and  a  half  of  To 
bacco.  The  drying-shed  should  be  provided  with  several 
doors  on  either  side,  for  the  free  admission  of  air." 

When  the  stalk  is  well  dried  (which  is  about  the  last  of 
November  or  beginning  of  December),  select  a  damp  day, 
remove  the  plants  from  the  poles,  strip  off  the  leaves  from 
the  stalk,  and  form  them  into  small  bunches,  or  hanks,  by 
tying  the  leaves  of  two  or  three  plants  together,  winding  a 
leaf  about  them  near  the  ends  of  the  stems ;  then  pack  down 
while  still  damp,  lapping  the  tips  of  the  hanks,  or  bunches,  on 
each  other,  about  a  third  of  their  length,  forming  a  stack  with 
the  buts,  or  ends,  of  the  leaf-stems  outward ;  cover  the  top 
of  the  stack,  but  leave  the  ends  or  outside  of  the  mass  ex 
posed  to  the  air.  In  cold  weather,  or  by  mid- winter,  it  will 
be  ready  for  market ;  for  which  it  is  generally  packed  in  damp 
weather,  in  boxes  containing  from  two  to  four  hundred 
pounds. 

A  fair  average  yield  per  acre  is  from  fourteen  to  eighteen 
hundred  pounds. 

To  save  Seed.  —  "  Allow  a  few  of  the  best  plants  to  stand 
without  removing  the  flowering-shoots.  In  July  and  August, 
they  will  have  a  fine  appearance  ;  and,  if  the  season  be  favor 
able,  each  plant  will  produce  as  much  seed  as  will  sow  a 
quarter  of  an  acre  by  the  drill  system,  or  stock  half  a  dozen 
acres  by  transplanting."  A  single  capsule,  or  seed-pod,  con 
tains  about  a  thousand  seeds. 


GREEN  TOBACCO. 

Turkish  Tobacco.     Nicotiana  rustica. 

Leaves  oval,  from  seven  to  ten  inches  long,  and  six  or  seven 
inches  broad,  produced  on  long  petioles.     Compared  with  the 


638 


MISCELLANEOUS    VEGETABLES. 


Green  Tobacco. 


preceding  species,  they  are  much  small 
er,  deeper  colored,  more  glossy,  thicker, 
and  more  succulent.  When  fully  grown, 
the  plant  is  of  a  pyramidal  form,  and 
about  three  feet  in  height.  The  flow 
ers  are  numerous,  greenish-yellow,  tu 
bular,  and  nearly  entire  on  the  borders  ; 
the  seed-vessels  are  ovoid,  more  de 
pressed  at  the  top  than  those  of  the 
Connecticut  Seed-leaf,  and  much  more 
prolific ;  seeds  small,  brownish. 

The  Green  Tobacco  is  early,  and 
remarkably  hardy,  but  not  generally 
considered  worthy  of  cultivation  in  lo 
calities  where  the  Connecticut  Seed- 
leaf  can  be  successfully  grown.  It  is 
well  adapted  to  the  northern  parts  of  New  England  and  the 
Canadas ;  where  it  will  almost  invariably  yield  an  abundance 
of  foliage,  and  perfect  its  seeds. 

"  It  is  very  generally  cultivated,  almost  to  the  exclusion  of 
the  other  species,  in  the  north  of  Germany,  Russia,  and  Swe 
den,  where  almost  every  cottager  grows  his  own  Tobacco  for 
smoking.  It  also  seems  to  be  the  principal  sort  grown  in 
Ireland." 

There  are  several  varieties,  among  which  may  be  mentioned 
the  Oronoco  and  the  Negro-head,  both  of  which  have  the 
hardiness  and  productiveness  common  to  the  species,  but  are 
not  considered  remarkably  well  flavored. 

The  plants  should  be  started  in  spring,  and  transplanted  as 
directed  for  the  Connecticut  Seed-leaf;  but,  on  account  of  its 
smaller  size  and  habit,  two  feet,  or  even  twenty  inches,  between 
the  plants,  will  be  all  the  space  required. 


TOMATO.  639 


TOMATO. 

Love-apple.     Solanum  Jycopersicum. 

The  Tomato  is  a  native  of  South  America.  It  is  a  half- 
hardy  annual,  and  is  said  to  have  been  introduced  into  Eng 
land  as  early  as  1596.  For  a  long  period,  it  was  very  little 
used ;  and  the  peculiar,  specific  term,  tycopersicwn,  derived 
from  lyJcos,  "  wolf,"  and  persicon,  "  a  peach  "  (referring  to  the 
beautiful  but  deceptive  appearance  of  the  fruit),  more  than 
intimates  the  kind  of  estimation  in  which  it  was  held. 

It  first  began  to  be  generally  used  in  Italy,  subsequently  in 
France,  and  finally  in  England.  In  this  country,  its  cultiva 
tion  and  use  may  be  said  to  have  increased  fourfold  within  the 
last  twenty  years ;  and  it  is  now  so  universally  relished,  that 
it  is  furnished  to  the  table,  in  one  form  or  another,  through 
every  season  of  the  year.  To  a  majority  of  tastes,  its  flavor 
is  not  at  first  particularly  agreeable  ;  but,  by  those  accustomed 
to  its  use,  it  is  esteemed  one  of  the  best,  as  it  is  also  reputed  to 
be  one  of  the  most  healthful,  of  all  garden  vegetables. 

When  fully  grown,  the  Tomato-plant  is  from  four  to  seven 
feet  and  upwards  in  height  or  length,  with  a  branching,  irre 
gular,  recumbent  stem,  and  dense  foliage.  The  flowers  are 
yellow,  in  branching  groups,  or  clusters  ;  the  fruit  is  red, 
white,  or  yellow,  and  exceedingly  variable  in  size  and  form  ; 
the  seeds  are  lens-shaped,  yellowish- white,  or  pale-gray, — 
twenty-one  thousand  are  contained  in  an  ounce,  and  they 
retain  their  vitality  five  years. 

Propagation.  —  The  Tomato  is  raised  from  seeds,  which 
should  be  sown  in  a  hot-bed  in  March,  or  in  the  open  ground 
as  soon  as  the  frost  will  permit.  As  the  plants,  even  in  the 
most  favorable  seasons,  seldom  perfectly  mature  their  full 
crop,  they  should  be  started  as  early  and  forwarded  as  rapidly 
as  possible,  whether  by  hot-bed  or  open-air  culture.  If  the 
seeds  are  sown  in  a  hot-bed,  the  drills  should  be  made  five 
inches  apart,  and  half  an  inch  deep.  When  the  plants  are 


640  MISCELLANEOUS    VEGETABLES. 

two  inches  high,  they  should  be  removed  to  another  part  of 
the  bed,  and  pricked  out  four  or  five  inches  apart,  or  removed 
into  small  pots,  allowing  a  single  plant  to  a  pot.  They  are 
sometimes  twice  transplanted,  allowing  more  space  or  a  larger 
pot  at  each  removal ;  by  which  process,  the  plants  are  ren 
dered  more  sturdy  and  branching  than  they  become  by  being 
but  once  transplanted. 

As  early  in  May  as  the  weather  is  suitable,  the  plants  may 
be  set  in  the  open  ground  where  they  are  to  remain,  and 
should  be  three  feet  apart  in  each  direction ;  or,  if  against  a 
wall  or  trellis,  three  feet  from  plant  to  plant.  Water  freely 
at  the  time  of  transplanting,  shelter  from  the  sun  for  a  few 
days  or  until  they  are  well  established,  and  cultivate  in  the 
usual  form  during  summer. 

If  sown  in  the  open  ground,  select  a  sheltered  situation, 
pulverize  the  soil  finely,  and  sow  a  few  seeds  in  drills,  as 
directed  for  the  hot-bed.  This  may  be  done  in  November 
(just  before  the  closing-up  of  the  ground),  or  the  last  of  March, 
or  first  of  April.  In  May,  when  the  plants  are  three  or  four 
inches  high,  transplant  to  where  they  are  to  remain,  as  before 
directed. 

In  gaidens  where  tomatoes  have  been  cultivated,  young 
plants  of:en  spring  up  abundantly  from  the  seeds  of  the 
decayed  fruit  of  the  preceding  season.  These,  if  transplanted, 
will  succeed  as  well,  and  frequently  produce  fruit  as  early,  as 
plants  from  the  hot-bed  or  nursery-bed. 

Sufficient  plants  for  the  garden  of  a  small  family  may  be 
started  with  little  trouble  by  sowing  a  few  seeds  in  a  garden- 
pan  or  large  flower-pot,  and  placing  it  in  a  sunny  window  of 
the  sitting-room  or  kitchen.  If  the  seed  is  sown  in  this 
manner  about  the  middle  or  20th  of  March,  the  plants  will 
be  of  good  size  for  setting  by  the  time  the  weather  will  be 
suitable  for  their  removal. 

Forcing  the  Crop.  — "  The  ripening  of  the  fruit  may  be 
hastened  by  setting  the  plants  against  a  south  wall  or  close 
fence.  As  the  plants  increase  in  size,  they  must  be  nailed 


TOMATO. 


641 


or  otherwise  attached  to  the  wall  or  fence  ;  and,  if  the  weather 
be  dry,  liberally  watered.  When  the  two  first  trusses  of 
bloom  have  expanded  over  each  shoot,  the  shoot  should  be 
stopped  by  pinching  off  the  portion  which  is  beyond  the  leaf 
above  the  second  truss,  and  no  more  lateral  shoots  should  be 
suffered  to  grow ;  but  the  leaves  must  be  carefully  preserved, 
especially  those  near  the  trusses  of  bloom.  The  number  of 
shoots  on  each  plant  will  vary  according  to  the  strength  and 
vigor  of  the  particular  plant ;  but  three  or  four  will  be  quite 
enough,  leaving  about  half  a  dozen  trusses  of  fruit. 

"As  the  fruit  ripens,  it  must  be  well  exposed  to  the  sun. 
There  will  be  nothing  gained  by  allowing  a  great  many  fruit 
to  ripen.  The  number  above  given  will  be  sufficient,  and  the 
tomatoes  will  be  much  earlier  and  larger  than  if  they  were 
more  numerous." 

Culture  and  Training. 
A  convenient,  simple,  and 
economical  support  for  the 
plants  may  be  made  from 
three  narrow  hoops,  — 
one  twelve,  another  fif 
teen,  and  the  third  eight 
een  or  twenty  inches  in 
diameter,  —  and  attach 
ing  them  a  foot  from  each 
other  to  three  stakes  about 
four  feet  in  length  ;  pla 
cing  the  lower  hoop  so 
that  it  may  be  about  ten 
inches  from  the  surface 
of  the  ground  after  the 
stakes  are  driven.  The 
adjoining  figure  illustrates 
this  method  of  training. 
It  secures  abundance  of 


Hoop-training  of  the  Tomatc 


81 


642 


MISCELLANEOUS  VEGETABLES. 


light,  free  access  of  air,  and,  in  skilful  hands,  may  be  made 
quite  ornamental. 

Or  a  trellis  may  be  cheaply  formed  by  setting   common 

£  stakes,  four  feet  in 

length,  four  feet 
apart,  on  a  line  with 
the  plants,  and  nail 
ing  laths,  or  narrow 
strips  of  deal,  from 
stake  to  stake,  nine 
inches  apart  on  the 
stakes  ;  afterwards 
attaching  the  plants 
by  means  of  bass, 
or  other  soft,  fibrous 
material,  to  the 
trellis,  in  the  man 
ner  of  grape-vines 
or  other  climbing 
plants.  By  either 
of  these  methods, 
the  plants  not  only  present  a  neater  appearance,  but  the 
ripening  of  the  fruit  is  facilitated,  and  the  crop  much  more 
conveniently  gathered  when  required  for  use. 

The  French  mode  of  raising  tomatoes  is  as  follows  :  "  As 
soon  as  a  cluster  of  flowers  is  visible,  they  top  the  stem  down 
to  the  cluster,  so  that  the  flowers  terminate  the  stem.  The 
effect  is,  that  the  sap  is  immediately  impelled  into  the  two 
buds  next  below  the  cluster,  which  soon  push  strongly,  and 
produce  another  cluster  of  flowers  each.  When  these  are 
visible,  the  branch  to  which  they  belong  is  also  topped  down 
to  their  level ;  and  this  is  done  five  times  successively.  By 
this  means,  the  plants  become  stout,  dwarf  bushes,  not  above 
eighteen  inches  high.  In  order  to  prevent  their  falling  over, 
sticks  or  strings  are  stretched  horizontally  along  the  rows,  so 


Trellis-training. 


TOMATO.  643 

as  to  keep  the  plants  erect.  In  addition  to  this,  all  laterals 
that  have  no  flowers,  and,  after  the  fifth  topping,  all  late 
rals  whatsoever,  are  nipped  off.  In  this  way,  the  ripe  sap  is 
directed  into  the  fruit,  which  acquires  a  beauty,  size,  and  ex 
cellence  unattainable  by  other  means."  —  Gard.  Chron. 

Varieties.  —  These  are  quite  numerous.  Some  are  merely 
nominal,  many  are  variable  or  quite  obscure,  and  a  few  appear 
to  be  distinct,  and,  in  a  degree,  permanent.  The  principal 
are  as  follow  :  — 

APPLE-TOMATO. 
Apple-shaped. 

Fruit  somewhat  flattened,  inclining  to  globular,  depressed 
about  the  stem,  but  smooth  and  regular  in  its  general  outline. 
The  size  is  quite  variable ;  but,  if  well  grown,  the  average 
diameter  is  about  two  inches  and  a  half,  and 
the  depth  two  inches.  Skin  deep,  rich  crim 
son  ;  flesh  bright-pink,  or  rose-color,  —  the 
rind  being  thick  and  hard,  and  not  readily 
reduced  to  a  pulp  when  cooked. 

The  Apple-tomato  is   early,  hardy,  pro 
ductive,  keeps  well,  and,  for  salad  and  certain 
forms  of  cookery,  is  much  esteemed ;  but  it  is  more  liable  to 
be  hollow-hearted  than  any  other  of  the  large  varieties. 

In  form,  as  well  as  in  the  thick,  tough  character  of  its  rind, 
it  resembles  the  Bermuda. 

BERMUDA. 

This  is  a  red  or  rose-colored,  apple-formed  sort,  exten 
sively  imported  from  Bermuda  into  the  Middle  and  Northern 
States  in  May  and  the  early  summer  months. 

Like  the  preceding  variety,  it  varies  considerably  in  size, 
—  some  specimens  measuring  little  more  than  an  inch  in  dia 
meter  ;  while  others  from  the  same  plant,  matured  at  nearly 
the  same  season,  frequently  exceed  a  diameter  of  two  inches 
and  a  half. 


644  MISCELLANEOUS    VEGETABLES. 

It  possesses  a  thick,  rather  tough  rind,  which  rarely  becomes 
pulpy  in  the  process  of  cooking ;  and,  besides,  is  quite  light 
and  hollow-hearted.  In  size  and  form,  it  somewhat  resem 
bles  the  Apple-tomato.  When  cultivated  in  New  England 
or  the  Middle  States,  it  has  little  merit,  either  for  its  produc 
tiveness  or  early  maturity. 

FEJEE. 

Fruit  quite  large,  red,  often  blushed  or  tinged  with  pink 
ish-crimson,  flattened,  sometimes  ribbed,  often  smooth,  well 
filled  to  the  centre ;  flesh  pink,  or  pale-red,  firm,  and  well  fla 
vored  ;  plant  hardy,  healthy,  and  a  strong  grower. 

Seeds  received  from  different  reliable  sources,  and  recom 
mended  as  being  strictly  true,  produced  plants  and  fruit  in  no 
respects  distinguishable  from  the  Perfected. 

FIG-TOMATO. 
Red  Pear-shaped  Tomato. 

A  small,  red,  pyriform  or  pear-shaped  sort,  measuring  from 
an  inch  and  a  quarter  to  an  inch  and  a  half  in  length,  and 
nearly  an  inch  in  its  broadest  diameter.  Flesh 
pale-red,  or  pink,  very  solid  and  compact,  and 
generally  completely  filling  the  centre  of  the 
fruit. 

Like  the  Plum-tomato,  it  is  remarkably  uni- 
form  in  size,  and  also  in  shape ;  but  it  is  little 
used  except  for  preserving,  —  other  larger  varieties  being 
considered  more  economical  for  stewing,  making  catchup,  and 
like  purposes. 

The  variety  is  usually  employed  for  making  tomato-figs, 
which  are  thus  prepared :  — 

"  Pour  boiling  water  over  the  tomatoes,  in  order  to  remove 
the  skin  ;  after  which,  weigh,  and  place  in  a  stone  jar,  with 


TOMATO.  645 

as  much  sugar  as  tomatoes,  and  let  them  stand  two  days ; 
then  pour  off  the  sirup,  and  boil  and  skim  it  till  no  scum 
rises  ;  pour  it  over  the  tomatoes,  and  let  them  stand  two  days 
as  before ;  then  boil,  and  skim  again.  After  the  third  time, 
they  are  fit  to  dry,  if  the  weather  is  good  ;  if  not,  let  them 
stand  in  the  sirup  until  drying  weather.  Then  place  them 
on  large  earthen  plates,  or  dishes,  and  put  them  in  the  sun 
to  dry,  which  will  take  about  a  week  ;  after  which,  pack  them 
down  in  small  wooden  boxes,  with  fine,  white  sugar  between 
every  layer.  Tomatoes  prepared  in  this  manner  will  keep  for 
years."  —  Mrs.  Eliza  Marsh,  in  Hov.  Mag. 

GIANT  TOMATO.     Hov.  Mag. 
Mammoth. 

An  improved  variety  of  the  Common  Large  Ked,  attaining 
a  much  larger  size.  Fruit  comparatively  solid,  bright-red, 
sometimes  smooth,  but  generally  ribbed,  and  often  exceedingly 
irregular ;  some  of  the  larger  specimens  seemingly  composed 
of  two  or  more  united  together.  The  fruit  is  frequently  pro 
duced  in  masses  or  large  clusters,  which  clasp  about  the 
stem,  and  rest  so  closely  in  the  axils  of  the  branches  as  to 
admit  of  being  detached  only  by  the  rending  asunder  of  the 
fruit  itself;  flesh  pale-pink,  and  well  flavored. 

Like  most  of  the  other  varieties,  the  amount  of  product  is 
in  a  great  degree  dependent  on  soil,  culture,  and  season. 
Under  favorable  conditions,  twenty-five  pounds  to  a  single 
plant  is  not  an  unusual  yield ;  single  specimens  of  the  fruit 
sometimes  weighing  four  and  even  five  or  six  pounds. 

The  Giant  Tomato  is  not  early,  and,  for  the  garden,  perhaps 
not  superior  to  many  other  kinds ;  but  for  field-culture,  for 
market,  for  making  catchup  in  quantities,  or  for  the  use  of 
pickle-warehouses,  it  is  recommended  as  one  of  the  best  of  all 
the  sorts  now  cultivated. 


646  MISCELLANEOUS    VEGETABLES. 

GRAPE  on  CLUSTER  TOMATO. 

Solanum  sp. 

This  variety,  or  more  properly  species,  differs  essentially  in 
the  character  of  its  foliage,  and  manner  of  fructification,  from 
the  Garden  Tomato.  The  leaves  are  much  smoother,  thinner 
in  texture,  and  have  little  of  the  musky  odor  peculiar  to  the 
Common  Tomato-plant.  The  fruit  is  nearly  globular,  quite 
small,  about  half  an  inch  in  diameter,  of  a  bright-scarlet 
color,  and  produced  in  leafless,  simple,  or  compound  clus 
ters,  six  or  eight  inches  in  length,  containing  from  twenty  to 
sixty  berries,  or  tomatoes  ;  the  whole  having  an  appearance 
not  unlike  a  large  cluster,  or  bunch  of  currants. 

The  plants  usually  grow  about  three  feet  in  height  or 
length  ;  and,  in  cultivation,  should  be  treated  in  all  respects 
like  those  of  other  varieties.  Flowers  yellow,  and  compara 
tively  small.  Early. 

Though  quite  ornamental,  it  is  of  little  value  in  domestic 
economy,  on  account  of  its  diminutive  size. 

LARGE  RED  TOMATO. 

Fruit  sometimes  smooth,  often  irregular,  flattened,  more  or 
less  ribbed ;  size  large,  but  varied  much  by  soil  and  cultivation, 

—  well-grown  specimens  are  from 
three  to  four  inches  in  diameter,  two 
inches  and  a  half  in  depth,  and 
weigh  from  eight  to  twelve  ounces  ; 
skin  smooth,  glossy,  and,  when  ripe, 
of  a  fine  red  color  ;  flesh  pale-red, 
or  rose  -  color,  —  the  interior  of  the 
fruit  being  comparatively  well  filled  ; 

Large  Red  Tomato.  * 

flavor  good. 

Not  early,  but  one  of  the  most  productive  of  all  the  varie 
ties  ;  the  plants,  when  properly  treated,  producing  from 
twelve  to  fifteen  pounds  each. 


TOMATO.  647 

From  the  time  of  the  introduction  of  the  Tomato  to  its 
general  use  in  this  country,  the  Large  Red  was  almost  the 
only  kind  cultivated,  or  even  commonly  known.  The  nume 
rous  excellent  sorts  now  almost  everywhere  disseminated, 
including  the  Large  Red,  Oval,  Fejee,  Seedless,  Giant,  and 
Lester's  Perfected,  are  but  improved  sub-varieties,  obtained 
from  the  Common  Large  Red  by  cultivation  and  selection. 

LARGE  RED  OVAL-FRUITED  TOMATO. 

A  sub-variety  of  the  Large  Red.  Fruit  oval,  flattened, 
much  less  ribbed,  more  symmetrical,  and  more  uniform  in 
size,  than  the  last  named  :  well-grown  specimens  measure 
about  four  inches  in  one  direction,  three  inches  in  the  oppo 
site,  and  two  inches  in  depth  ;  skin  fine,  deep-red,  smooth 
and  shining ;  flesh  paler,  the  interior  of  the  fruit  well  filled 
with  pulp,  and,  when  cooked,  yielding  a  large  product  in  pro 
portion  to  the  bulk.  Prolific  and  well  flavored,  but  not  early ; 
ripening  at  the  time  of  the  Large  Red. 

The  variety  is  exceedingly  liable  to  degenerate,  constantly 
tending  towards  the  Large  Red ;  and  can  only  be  maintained 
in  its  purity  by  exclusive  cultivation,  and  a  continued  use  of 
seeds  selected  from  the  fairest,  smoothest,  best  ripened  to 
matoes,  having  the  peculiar  oval  form  by  which  the  variety 
is  distinguished. 

LARGE  YELLOW. 

Plant,  in  its  general  character,  not  distinguishable  from  the 
Large  Red.  The  fruit  also  is  quite  similar  in  form  and  size ; 
the  principal  mark  of  distinction  being  its  color,  which  is  a 
fine,  clear,  semi-transparent  yellow.  Flesh  yellow,  well  fill 
ing  the  centre,  and  perhaps  a  little  sweeter  or  milder  than  the 
Red  ;  though  generally  not  distinguishable  when  stewed  or 
otherwise  prepared  for  the  table. 

The  variety  is  hardy,  yields  abundantly,  and  comes  to  per- 


648  MISCELLANEOUS    VEGETABLES. 

fection  with  the  Large  Red.  It  is,  however,  not  generally 
cultivated  ;  the  Red  descriptions  being  more  commonly  used, 
and  consequently  better  adapted  for  cultivation  for  the  mar 
ket. 

MEXICAN. 

Fruit  large,  comparatively  smooth,  frequently  of  an  oval 
form,  bright-red,  often  tinted  with  rose  or  bright-pink  ;  flesh 
pink,  solid,  filling  the  fruit  to  the  centre. 

It  is  similar  to,  if  not  identical  with,  the  Perfected. 


PERFECTED. 
Lester's  Perfected.     Porno  d'Oro  Lesteriano. 

A  recently  introduced  and  comparatively  distinct  variety. 
Plant  remarkably  healthy  and  vigorous,  often  attaining  a 
height  or  length  of  six  or  eight  feet,  and,  in  strong  soil,  of 
more  than  ten  feet ;  fruit  pinkish-red,  or  rose-red,  of  large 
size,  comparatively  smooth  and  regular,  flattened,  remarkably 
solid  and  well  filled  to  the  centre,  and,  when  cooked,  yield 
ing  a  large  return  in  proportion  to  its  bulk ;  flesh  firm,  well 
flavored,  with  comparatively  few  seeds  intermixed.  In  this 
last  respect,  not  unlike  the  Seedless. 

When  started  at  the  same  time,  it  ripens  two  weeks  after 
the  early  varieties,  and  continues  to  yield  in  great  abundance 
until  the  plants  are  destroyed  by  frost.  It  is  considered  one 
of  the  best  sorts  for  cultivation  for  the  market,  and  by  many 
is  preferred  to  all  others  for  the  garden. 

On  the  authority  of  a  recent  writer,  the  variety  has  already, 
to  some  extent,  degenerated.  Impure  seed,  or  the  influence 
of  some  peculiar  locality,  may  have  furnished  grounds  for  the 
statement ;  but  if  the  variety  is  genuine  or  unmixed,  it  will,  in 
almost  any  soil  or  exposure,  commend  itself  by  its  hardiness, 
solidity,  and  great  productiveness. 


TOMATO.  649 


RED  CHERRY-TOMATO. 

A  small,  red  Tomato,  nearly  spherical,  and  about  half  an 
inch  in  diameter.  The  fruit  is  produced  in  great  profusion, 
in  large  bunches,  or  clusters  ;  but  is  comparatively  of  little 
value,  on  account  of  its  small  size.  It  is  sometimes  used  as  a 
preserve,  and  by  some  is  esteemed  for  pickling. 


RED  PLUM-TOMATO. 

Fruit  bright-red  or  scarlet,  oval,  solid,  an  inch  and  a  quar 
ter  or  an  inch  and  a  half  in  depth,  and  about  an'  inch  in 
diameter  ;  flesh  pink,  or  rose-red,  mild  and  well  flavored  ; 
seeds  comparatively  few. 

The  variety  is  remarkable  for  its  symmetry  and  for  its 
uniform  size.  When  ripe,  the  fruit  is  not  easily  distinguished 
from  some  varieties  of  scarlet  plums.  It  is  hardy,  early,  and 
yields  abundantly :  but  the  fruit  is  employed  principally  for 
pickling  and  preserving ;  its  small  size  rendering  it  of  little 
value  for  stewing  or  for  catchup. 

Mixed  with  the  Yellow,  they  make  a  fine  garnish,  and  are 
excellent  for  salad. 

ROUND  RED. 

A  small,  round,  red  variety,  measuring  about  an  inch  in 
diameter.  It  is  one  of  the  earliest  of  all  the  cultivated  sorts, 
but  of  little  value  except  for  pickling  or  preserving. 


ROUND  YELLOW. 

Of  the  size  and  form  of  the  foregoing,  differing  only  in 
color. 


82 


650  MISCELLANEOUS    VEGETABLES. 


SEEDLESS. 

Very  similar  to,  if  not  identical  with,  the  Perfected.     Fruit 
almost  rose-red,  solid,  and  with  comparatively  few  seeds. 


TREE-TOMATO.     ViL     Hoc.  Max- 

O 

New  Upright.     Tomate  de  Laye. 

A  new  variety,  raised  from  seed  by  Grenier,  gardener  to 
M.  de  Fleurieux,  at  a  place  in  France  called  Chateau  de  Laye 
(whence  the  name),  and  introduced  by  M.  Vilmorin  of 
Paris. 

It  is  distinct  from  all  others  ;  rising  quite  erect  to  the  height 
of  two  feet  or  upwards,  with  a  stem  of  remarkable  size  and 
strength.  The  branches  are  not  numerous,  and  comparatively 
short,  usually  eight  or  ten  inches  in  length,  —  thus  requiring 
no  heading-ih;  leaves  not  abundant,  rather  curled,  much 
wrinkled,  very  firm,  closely  placed  on  the  sturdy  branches, 
and  of  a  remarkably  deep,  shining-green  color ;  fruit  bright- 
red,  of  large  size,  comparatively  smooth,  and  well  filled  to  the 
centre,  —  in  many  respects,  resembling  the  Perfected,  though 
more  regular  in  form. 

From  the  peculiar,  tree-like  character  of  the  plants,  the 
variety  is  remarkably  well  adapted  for  cultivation  in  pots ; 
but  its  late  maturity  greatly  impairs  its  value  as  a  variety  for 
forcing.  It  is  a  slow  grower,  tardy  in  forming  and  perfecting 
its  fruit,  and,  for  ordinary  garden  culture,  cannot  be  recom 
mended  as  being  preferable  to  the  Perfected  and  other  earlier 
and  much  more  prolific  varieties.  It  has  been  described  as 
strictly  self-supporting  :  but,  though  the  fruit  is  produced  in 
a  remarkably  close  and  almost  clasping  manner  about  the 
sturdy  stem  and  branches,  its  weight  often  brings  the  plants 
to  the  ground ;  and  consequently,  in  exposed  situations,  it 
will  be  necessary  to  provide  stakes,  or  some  similar  means  of 
support ;  though  the  plants  never  exhibit  the  rambling,  re 
cumbent  character  of  the  Common  Tomato. 


TOMATO.  651 


WHITE  TOMATO. 

Plant  similar  in  habit  to  the  Large  Red ;  fruit  large,  gene 
rally  ribbed,  often  irregular,  but  sometimes  comparatively 
smooth.  Its  distinguishing  characteristic  is  its  color,  which, 
if  the  fruit  be  screened  by  foliage  or  if  grown  in  the  shade, 
is  almost  clear  white  ;  if  much  exposed  to  the  sun,  it  as 
sumes  a  yellowish  tinge,  much  paler,  however,  than  the  Large 
Yellow.  Flesh  yellowish,  more  watery  than  that  of  the 
Large  Red,  and  of  a  somewhat  peculiar  flavor,  much  esteemed 
by  some,  and  unpalatable  to  others. 

The  variety  is  hardy,  remarkably  productive,  as  early  as 
the  Large  Red,  and  equally  large  and  solid :  but  its  color, 
before  and  after  being  cooked,  is  unattractive  ;  and  it  is  rarely 
seen  in  the  markets,  and  seldom  cultivated  for  family  use. 


WHITE'S  EXTRA  EARLY. 
Early  Red.     Extra  Early. 

A  medium-sized  Red  variety,  generally  round,  but  frequently 
of  an  oval  form,  flattened,  sometimes  ribbed,  but  comparatively 
smooth,  and,  when  fully  matured,  of  a  deeper  color  than  the 
later  Red  sorts.  Average  specimens  measure  about  two  inches 
and  a  half  in  diameter,  and  an  inch  and  a  half  in  depth. 
The  plants  are  moderately  vigorous,  and  readily  distinguished 
by  their  peculiar  curled  and  apparently  withering  foliage. 

Flesh  pale-red,  quite  firm,,  mild,  not  very  seedy,  and  well 
filling  the  fruit,  which  is  considerably  heavier  than  the  Apple- 
shaped.  When  cooked,  it  yields  a  much  greater  product,  in 
proportion  to  its  size,  than  the  last-named  and  similar  hollow- 
hearted  varieties.  Productive,  and  of  good  quality. 

Planted  at  the  same  time  with  the  Common  Red  varieties, 
it  will  ripen  about  two  weeks  earlier.  An  excellent  sort  for 
the  garden,  and  recommended  for  general  cultivation. 

In   order  to   retain  this  or   any  other  early  variety  in  its 


652  MISCELLANEOUS    VEGETABLES. 

purity,  seed  for  planting  should  be  saved  from  the  smoothest, 
best  formed,  and  earliest  ripened  fruit.  Few  of  the  nume 
rous  kinds  now  cultivated  possess  much  permanency  of 
character ;  and  rapidly  degenerate,  if  raised  from  seed  taken 
from  the  scattered,  irregular,  and  comparatively  immature 
tomatoes  remaining  upon  the  plants  at  the  close  of  the 
season. 

YELLOW  CHERRY-TOMATO. 

A  yellow  variety  of  the  Red  Cherry-tomato,  —  differing 
only  in  color. 

Quite  showy,  but  of  little  value  for  culinary  purposes. 

YELLOW  PEAR-SHAPED  TOMATO. 

Yellow  Fig-tomato. 

A  sub-variety  of  the  Red  Pear-shaped,  with  a  clear,  semi- 
transparent,  yellow  skin  and  yellow  flesh.  Like  the  preced 
ing,  it  is  little  used  except  for  preserving  and  pickling. 

YELLOW  PLUM-TOMATO. 

A  variety  of  the  Red  Plum,  of  the  same  size  and  form, 
and  equally  symmetrical ;  distinguished  only  by  the  color  of 
its  skin,  which  is  a  fine,  clear,  transparent  yellow.  It  is  used 
principally  for  preserving ;  its  small  size  rendering  it  com 
paratively  valueless  for  use  in  any  other  form. 

When  the  two  varieties  are  intermixed,  the  colors  pre 
sent  a  fine  contrast;  and  a  basket  of  the  fruit  is  quite  a 
beautiful  object. 


INDEX. 


INDEX. 


Agaricus  campestris,  580. 
comatus,  585. 
deliciosus,  585. 
exquisitus,  585. 
Georgii,  585. 
oreades,  587. 
personatus,  586. 
prunulus,  586. 
Alecost,  416. 
Alexanders,  315. 

Perfoliate,  316. 
Alisanders,  315. 
Alkekengi,  592. 
Purple,  593. 
Tall,  593. 

Alliaceous  Plants,  122. 
Allium  ampeloprasum,  124. 
„       Ascalonicum,  143. 
„      cepa,  129. 
„      fistulosum,  147. 
„       porrum,  125. 
„      sativum,  123. 
„      schcenoprasum,  122. 
„      scorodoprasum,  143. 
Allspice,  429. 
Amaranthus,  287. 
Chinese,  287. 
Early,  288. 

Hantsi  Shanghai,  288. 
Mirza,  288. 

American  Brooklime,  316. 
American  Garden-bean,  450. 
American  Winter-cress,  403. 
Anethum  graveolens,  418. 
Angelica,  406. 

„        archangelica,  406. 
Anise,  407. 

Annual  Phytolacca,  169. 
Anthemis  nobilis,  563. 

„         nobilis  flore  pleno,  563. 
Apium  graveolens,  321. 

„      petroselinum,  430. 
Arrach,  296. 
Arachys  hypogea,  556. 
Aromatic  Nigella,  429. 
Artemesia  abrotanum,  576. 
„          absynthium,  576. 


Artemesia  dracunculus,  400. 
„          maritimum,  577. 
„          pontica,  577. 
Artichoke,  149. 

Camus  de  Bretagne,  153. 

Common,  152. 

Dark  Red-spined,  152. 

Early  Purple,  152. 

French,  152. 

Globe,  152. 

Green,  152. 

Green  Globe,  152. 

Green  Provence,  153. 

Gros  Vert  de  Laon,  153. 

Laon,  153. 

Large  Flat  Brittany,  153. 

Large  Round-headed,  152. 

Purple,  152. 

Purple  Globe,  152. 

Purplish-red,  153. 

Violet,  152. 

Asparaginous  Plants,  149. 
Asparagus,  153. 

Asperge  d'Allemagne,  161. 

Battersea,  160. 

Deptford,  161. 

Dutch,  161. 

German,  161. 

Giant  Purple-top,  161. 

Grayson's  Giant,  161. 

Gravesend,  161. 

Green-top,  161. 

Mortlake,  161. 

Reading,  161. 

Red-top,  161. 

Asparagus  officinalis,  153. 
Astragalus  hamosus,  405. 
Atriplex  hortensis,  296. 
Aviles  Cabbage,  275. 
Balm,  409. 

Balsamita  vulgaris,  416. 
Barbadoes  Gooseberry,  592. 
Barbarea  prsecox,  403. 
„         vulgaris,  403. 
Basella  alba,  292. 

„       cordifolia,  292. 

„       rubra,  293, 


656 


INDEX. 


Basil,  410. 

Bush,  411. 

Common,  410. 

Fin  Vert,  411. 

Fin  Violet,  411. 

Grand  Violet,  410. 

Green  Bush,  411. 

Large  Sweet,  410. 

Lettuce-leaved,  411. 

Purple,  410. 

Purple  Bush,  411. 
Bean,  American  Garden,  450. 

Dwarf  varieties,  450. 

Bagnolet,  451. 

Black-eyed  China,  452. 

Blue  Pod,  453. 

Canada  Yellow,  454. 

Canadian,  463. 

Chilian,  455. 

China,  460. 

Crescent-eyed,  455. 

Dun-colored,  456. 

Dwarf  Case-knife,  459. 

Dwarf  dimeter,  459. 

Dwarf  Cranberry,  457. 

Dwarf  Horticultural,  458. 

Dwarf  Sabre,  459. 

Dwarf  Soissons,  460. 

Dwarf  White  Cranberry,  479. 

Dwarf  Yellow,  472. 

Early  China,  460. 

Early  Mohawk,  464. 

Early  Rachel,  461. 

Early  Valentine,  462. 

Golden  Cranberry,  463. 

Kidney,  478. 

Large  White  Kidney,  478. 

Long  Yellow  Six-weeks,  464. 

Mohawk,  464. 

Newington  Wonder,  465. 

Pea,  467. 

Pottawottomie,  468. 

Red-eyed  China,  460. 

Red  Flageolet,  469. 

Red-speckled,  469. 

Refugee,  470. 

Rice,  471. 

Rob-Roy,  472. 

Round  American  Kidney,  454,  463. 

Round  Yellow,  472. 

Round  Yellow  Six-weeks,  472. 

Royal  Dwarf,  478. 

Scarlet  Flageolet,  469. 

Scarlet  Swiss,  474. 

Six-weeks,  464. 

Solitaire,  473. 

Swiss  Crimson,  474. 

Tampico,  475. 

Thousand  to  One,  470. 

Turtle-soup,  476. 

Valentine,  462. 

Variegated  Dwarf  Prague,  458. 

Victoria,  476. 

White's  Early,  476. 

White  Egg,  479. 


Bean,  American  Garden  (continued). 

White  Flageolet,  477. 

White  Kidney,  478. 

White  Marrow,  479. 

White  Marrowfat,  479. 

Yellow-eyed  China,  480. 

Yellow  Flageolet,  464. 

Yellow  Six-weeks,  464. 
Beans,  Running  or  Pole,  481. 

Algerian,  484. 

Asparagus,  494. 

Butter,  484. 

Carolina,  499. 

Carolina  Sewee,  499. 

Case-knife,  481. 

Cimeter,  490. 

Corn,  482. 

D'Alger,  484. 

Green  Lima,  496. 

Horticultural,  483. 

Indian  Chief,  484. 

Lima,  495. 

London  Horticultural,  483. 

Long-podded  Dolichos,  494. 

Marbled  Prague,  483. 

Mottled  Cranberry,  486. 

Mottled  Lima,  497. 

Mottled  Prolific,  485. 

Mottled  Sieva,  500. 

Painted  Lady-runner,  499. 

Pr^dhomme,"  486. 

Princess,  487. 

Red  Cranberry,  487. 

Red  Orleans,  488. 

Rhode-Island  Butter,  489. 

Saba,  499. 

Sabre,  490. 

Scarlet  Orleans,  488. 

Scarlet-runner,  497. 

Sieva,  499. 

Small  Lima,  499. 

Soissons,  491. 

Wax,  484. 

West-Indian,  499. 

White  Cranberry,  491. 

White-runner,  499. 

Wild-goose,  492. 

Yellow  Cranberry,  493. 
Bean,  English,  503. " 

Bog,  505. 

Cluster,  505. 

Dark-red,  509. 

Dutch  Long  Pod,  505. 

Dwarf  Fan,  505. 

Early  Dwarf,  505. 

Early  Dwarf  Crimson-seeded,  506. 

Early  Long  Pod,  508. 

Early  Malta,  506. 

Early  Mazagan,  506. 

Evergreen  Long  Pod,  506. 

Green  China,  607. 

Green  Genoa,  506. 

Green  Julienne,  607. 

Green  Long  Pod,  506. 

Green  Nonpareil,  606. 


INDEX. 


657 


Bean,  English  (continued). 

Green  Windsor,  507. 

Hang-down  Long  Pod,  508. 

Horse-bean,  503,  507. 

Johnson's  Wonderful,  508. 

Kentish  Windsor,  511. 

Large  Toker,  510. 

Lisbon,  508. 

Long-podded,  508. 

Marshall's  Early  Dwarf  Prolific,  508. 

Mumford,  511. 

Purple,  510. 

Red-blossomed,  509. 

Red  Windsor,  509. 

Royal  Dwarf  Cluster,  509. 

Sandwich,  508. 

Scarlet-blossomed,  509. 

Scarlet  Windsor,  509. 

Scotch,  507. 

Sword  Long  Pod,  508. 

Taylor's  Large  Windsor,  511. 

Toker,  507,  510. 

Turkey  Long  Pod,  508. 

Vilmorin's  Dwarf  Red-seeded,  505. 

Violet,  510. 

Violette,  510. 

White-blossomed  Long  Pod,  510. 

White  Broad  Windsor,  511. 

Windsor,  511. 

Wrench's  Improved  Windsor,  511. 
Bean,  French,  450. 
Bean,  Kidney,  450. 
Beet,  1. 

Bark-skinned  6. 

Barrett's  New  Crimson,  7. 

Bassano,  7. 

Betterave  Blanche,  17. 

Betterave  Globe  Rouge,  16. 

Betterave  Jaune  Globe,  19. 

Cattell's  Dwarf  Blood,  8. 

Common  Long  Blood,  13. 

Cow-horn  Mangel  Wurzel,  8. 

Cow-horn  Scarcity,  8. 

Disette  Blanche  a  Collet  Verte,  14. 

Disetted'Allemagne,  10. 

Disette  Hative,  8. 

Dwarf  Blood,  11. 

Early  Blood  Turnip-rooted,  9. 

Early  Flat  Bassano,  7. 

Early  Half  Long  Blood,  11. 

Early  Mangel  Wurzel,  8. 

Early  Scarcity,  8. 

Early  Turnip  Beet,  9. 

Fine' Dwarf  Red,  11. 

German  Red  Mangel  Wurzel,  10. 

German  Yellow  Mangel  Wurzel,  11. 

Green  Mangel  Wurzel,  11. 

Green-top  White  Sugar,  14. 

Half  Long  Blood,  11. 

Improved  Long  Blood,  12. 

Jaune  d'Allemagne,  11. 

Jaune  Grosse,  15. 

Long  Blood,  13. 

Long  Red  Mangel  Wurzel,  13. 

Long  Smooth  Blood,  12. 


Beet  (continued). 

Long  White  Green-top  Mangel  Wur 
zel,  14. 

Long  White  Mangel  Wurzel,  14. 

Long  Yellow  Mangel  Wurzel,  15. 

Marbled  Field,  13. 

Oak  Bark-skinned,  6. 

Pine-apple  Short-top,  15. 

Red  Castelnaudary,  16. 

Red  Globe  Mangel  Wurzel,  16. 

Red  Mangel  Wurzel,  13. 

Rouge  de  Whyte,  18. 

Rouge  Nain,  11. 

Rouge  Plate  de  Bassano,  7. 

Serpent-like,  8. 

Turnip-rooted  Bassano,  7. 

White  Globe  Mangel  Wurzel,  17. 

White  Silesian,  17. 

White  Sugar,  17. 

White  Turnip-rooted,  18. 

Whyte's  Dark  Crimson,  18. 

Wyatt's  Dark  Crimson,. 18. 

Yellow  Castelnaudary,  i9. 

Yellow  Globe  Mangel  Wurzel,  19. 

Yellow  Turnip-rooted,  20. 
Beet,  Leaf,  289. 
Beet,  Sea,  302. 
Belle-Isle  Cress,  403. 
Bene-plant,  561. 

Biformed-leaved,  562. 

Oval-leaved,  562. 

Trifid-leaved,  562. 
Beta  cicla,  289. 
„     maritima,  302. 
„     vulgaris,  1. 
Black  Cumin,  429. 
Black  Nightshade,  288. 
Black  Oyster-plant,  95. 
Black  Salsify,  95. 
Blitum  Bonus  Henricus,  313. 
Boletus  edulis,  587. 

„       scaber,  587. 
Borage,  412. 

Blue-flowering,  412. 

Red-flowering,  412. 

Variegated,  412. 

White-flowering,  412. 
Borago  officinalis,  412. 
Borecole,  or  Kale,  229. 

Asparagus,  231. 

Branchu  du  Poitou,  236. 

Buda,  231. 

Cabbaging,  231. 

Canada  Dwarf  Curled,  233. 

Caulet  de  Flanders,  233. 

Cesarean,  232. 

Cesarean  Cabbage,  232. 

Chou  a  Faucher,  233. 

Chou  a  Mille  Tetes,  236. 

Chou  Cavalier,  232. 

Chou  de  Lannilis,  234. 

Chou  Prise"  de  Naples,  234. 

Chou  Frise"  Prolifere,  232. 

Chou  Moellier,  234. 

Chou  Palmier,  235. 


83 


658 


INDEX. 


Borecole,  or  Kale  (continued}. 

Chou  vivace  de  Daubenton,  232. 
Coxcomb,  232. 
Cow-cabbage,  232. 
Curled  Brown  235. 
Curled  Proliferous,  232. 
Daubenton's  Creeping,  232. 
Dwarf  Feather,  231. 
Dwarf  Curled,  233. 
Dwarf  Curlies,  283. 
Dwarf  Green  Curled,  233. 
Field  Cabbage,  233. 
Field  Kale,  233. 
Flanders,  233. 
Prise  a  Pied  Court,  233. 
Prise"  Grand  du  Nord,  236. 
Prise"  Panache",  237. 
Prise"  Rouge  Grand,  235. 
Green  Marrow-stem,  234. 
Green  Scotch,  233. 
Imperial  Hearting,  231. 
Lannilis,  234. 

Lannilis  Tree-cabbage,  234. 
Manchester,  231. 
Neapolitan,  234. 
Neapolitan  Curled,  234. 
Oak-leaved,  231. 
Palm,  235. 
Purple,  235. 
Red,  235. 

Red  Marrow-stem,  236. 
Red-stalked,  236. 
Russian,  231. 
Tall  Green,  236. 
Tall  Green  Curled,  236. 
Tall  German  Greens,  236. 
Tall  Purple,  235. 
Tall  Scotch,  236. 
Thousand-headed,  236. 
Tree-cabbage,  232. 
Variegated,  237. 
Variegated  Canadian,  237. 
Variegated  Coxcomb,  237. 
\Voburn  Perennial,  237. 
Bottle  Gourd,  179,  180. 
Brassica  campestris,  394. 

„       campestris  Ruta-baga,  86. 

„       caulo  rapa,  38. 

„        chinensis,  276. 

„       eruca,  395. 

„        napa,  393. 

„       oleracea,  238,  249,  251. 

„        oleracea  bullata,  277. 

„       oleracea  sabellica,  229. 

„       prsecox,  394. 

„       rapa,  104,  393. 
Brassicaceous  Plants,  229. 
Broccoli,  238. 

Adam's  Early  White,  247. 
Ambler's  Early  White,  241. 
Asparagus,  242. 
Autumn  White,  243. 
Autumnal  Cape,  244. 

Bath  White,  244. 

Blue  Cape,  246. 


Broccoli  (continued). 
Brimstone,  247. 
Cauliflower,  247. 
ChappelPs  Large  Cream,  241. 
Chappell's  New  Cream,  241. 
Covent-Garden  Market,  247. 
Cream-colored,  246. 
Danish,  241. 
Devonshire  White,  243. 
Dilliston's  Late  White,  245. 
Dwarf  Brown  Close-headed,  242. 
Dwarf  Danish,  245. 
Dwarf  Roman,  244. 
/Dwarf  Swedish,  245. 
Early  Branching,  242. 
Early  Gem,  245. 
Early  Purple,  242. 
Early  Purple  Cape,  246. 
Early  Purple  Sprouting,  242. 
Early  White,  243,  247. 
Early  White  Cornish,  246. 
Edinburgh  Sulphur,  247. 
Ellertson's  Gigantic  Late  White,  243. 
Ellertson's  Mammoth,  243. 
Fine  Early  White,  243. 
Fine  Late  Sulphur,  247. 
Frogmore  Protecting,  243. 
Gem,  245. 
Gillespie's,  243. 
Gill's  Yarmouth  White,  247. 
Grange's  Cauliflower,  247. 
Grange's  Early  Cape,  246. 
Grange's  Early  Cauliflower,  244. 
Grange's  Early  White,  244. 
Green  Cape,  244. 
Green  Close-headed  Winter,  244. 
Hammond's  White  Cape,  244. 
Hampton  Court,  245. 
Hopwood's  Early  White,  244. 
Howden's  Superb  Purple,  246. 
Imperial  Early  White,  247. 
Invisible,  244. 
Invisible  Late  White,  245. 
Italian  Purple,  245. 
Italian  Sprouting,  242. 
Kent's  Late  White,  245. 
Kidderminster,  245. 
Knight's  Protecting,  245. 
Lake's  Gem,  245. 
Late  Brimstone,  247. 
Late  Danish,  241. 
Late  Dwarf  Purple,  245. 
Late  Green,  241,  244. 
Late  Willcove,  248. 
Maher's  Hardy  Cape,  244. 
Maher's  New  'Dwarf,  246. 
Marshall's  Early  White,  244. 
Miller'3  Dwarf,  246. 
Miller's  Late  White,  246. 
Mitchell's  Ne  Plus  Ultra,  246. 
Mitchinson's  Early  White,  246. 
Mitchinson's  Peimince,  24G. 
Naples  White,  247. 
Neapolitan  White,  247. 
North's  Early  Purple,  242. 


INDEX. 


659 


Broccoli  (continued). 

Portsmouth,  246. 

Purple  Cape,  246. 

Purple  Silesian,  246. 

Siberian,  241,  244. 

Snow's  Spring  White,  247. 

Snow's  Superb  White  Winter,  247. 

Southampton,  246. 

Sulphur,  247. 

Walcheren,  248. 

Ward's  Superb,  248. 

Waterloo  Late  White,  245. 

White  Cape,  248. 

Willcove,  248. 
Brook-lime,  316. 

American,  316. 
Brussels  Sprouts,  249. 

Dwarf,  250. 

Giant,  250. 

Tall,  250. 

Buckshorn  Plantain,  317. 
Burnet,  318. 

Hairy-leaved,  319. 

Large-seeded,  319. 

Smooth-leaved,  319. 
Cabbage,  251. 

American  Drumhead,  258. 

American  Green  Glazed,  258. 

Atkins's  Matchless,  252. 

Barnes's  Early,  253. 

Barnes's  Early  Dwarf,  253. 

Bergen  Drumhead,  253. 

Champion  of  America,  253. 

Chou  de  Vaugirard,  265. 

Coeur  de  Boauf  Petit,  262. 

Dwarf  Battersea,  254. 

Early  Battersea,  254. 

Early  Cornish,  254. 

Early  Drumhead,  255. 

Early  Dutch  Drumhead,  256. 

Early  Dutch  Twist,  255. 

Early  Dwarf  Battersea,  254. 

Early  Hope,  255. 

Early  Low  Dutch,  256. 

Early  Nonpareil,  256. 

Early  Sugar-loaf,  256. 

Early  Wakefield,  257. 

Early  York,  257. 

East  Ham,  258. 

Great  American,  253. 

Green  Glazed,  258. 

Large  Bergen,  253. 

Large  Flat  Dutch,  261. 

Large  French  Ox-heart,  260. 

Large  German  Drumhead,  253. 

Large  Late  Drumhead,  258. 

Large  Ox-heart,  260. 

Large  York,  259. 

Marblehead    Mammoth    Drumhead, 
260. 

Mason,  260. 

Paignton,  254. 

Penton,  254. 

Pentonville,  254. 

Pointed-head,  266. 


Cabbage  (continued). 

Pomeranian,  261. 

Premium  Flat  Dutch,  261. 

Quintal,  253. 

Shilling's  Queen,  262. 

Small  Ox-heart,  262. 

St.  Denis,  262. 

Stone-mason,  263. 

Suttons's  Dwarf  Comb,  264. 

Vannack,  264. 

Vaugirard,  265. 

Waite's  New  Dwarf,  265. 

Winnigstadt,  265. 
Cabbage:  Red  Varieties,  266. 

Chou  Noiratre  d' Utrecht,  267. 

Early  Blood-red,  266. 

Early  Dwarf-red,  266. 

Large  Red  Dutch,  266. 

Small  Red,  266. 

Superfine  Black,  267. 

Utrecht  Red,  267. 
Calabash,  or  Common  Gourd,  179. 

Bottle  Gourd,  179,  180. 

Courge  Massue  d'Hercule,  180. 

Courge  Poire  a  Poudre,  181. 

Courge  Siphon,  181. 

Hercules  Club,  180. 

Powder-horn,  181. 

Siphon,  181. 

Calendula  officinalis,  425. 
Camomile,  563. 

Common,  563. 

Double-flowering,  563. 

Campanula  rapunculus,  84. 
Capsicum,  616. 
Capucine,  388. 

Dwarf,  390. 
Caraway,  413. 
Cardamine  pratensis,  344. 
Cardoon,  162. 

Artichoke-leaved,  166. 

Blood-ribbed,  166. 

Cardon  de  Tours,  166. 

Common,  165. 

D'Espagne,  165. 

Lance-leaved,  166. 

Large  Purple,  166. 

Large  Smooth,  165. 

Large  Spanish,  165. 

Large  Tours  Solid,  166. 

Plein  Inerme,  165. 

Puvis,  166. 

Puvis  de  Bourg,  166. 

Red,  166. 

Red-stemmed,  166. 

Smooth  Large  Solid,  165. 

Tours,  166. 
Carolina  Potato,  99. 
Carrot,  20. 

Altrincham,  23. 

Altringham,  23. 

Blanche  des  Vosges,  29. 

Blood  Red,  29. 

Common  White,  28. 

Dutch  Horn,  25. 


660 


INDEX. 


Carrot  (continued). 

Earliest  Short  Forcing  Horn,  24. 

Early  Forcing  Horn,  24. 

Early  Frame,  24. 

Early  Half  Long  Scarlet,  25. 

Early  Horn,  25. 

Early  Scarlet  Horn,  25. 

Early  Short  Dutch,  25. 

Early  Short  Scarlet,  24. 

Flander's  Large  Pale  Scarlet,  26. 

Flander's  Pale-red,  26. 

Green-top  White,  30. 

Half-long  Red,  25. 

James's  -Scarlet,  28. 

Long  Lemon,  27. 

Long  Orange,  26. 

Long  Red,  28. 

Long  Red  Altringham,  23. 

Long  Red  Belgian,  27. 

Long  Red  Brunswick,  30. 

Long  Surrey,  28. 

Long  White,  28. 

Long  Yellow,  27. 

New  Intermediate,  28. 

Purple,  29. 

Short  White,  29. 

Studley,  80. 

Transparent  White,  31. 

Violette,  29. 

White  Belgian,  30. 

White  Belgian  Horn,  31. 

Yellow  Belgian,  27. 

Yellow  Green-top  Belgian,  27. 
Carthamus  tinctorius,  575. 
Carum  carui,  413. 
Caterpillar,  319. 

Common,  320. 

Furrowed,  320. 

Grosse,  320. 

Hairy,  321. 

Prickly,  321. 

Raye"e,  320. 

Small,  321. 

Velue,  321. 

Villous,  321. 
Cauliflower,  267. 

Early  Leyden,  271. 

Early  London,  270. 

Early  Paris,  270. 

Erfurt's  Early,  270. 

Erfurt's  Extra  Early,  270. 

Fitch's  Early  London,  270. 

Large  Asiatic,  270. 

Legge's  Walcheren  Broccoli,  271. 

Le  Normand,  271. 

London  Particular,  270. 

Mitchell's  Hardy  Early,  271. 

Stadthold,  271. 
Waite's  Alma,  271. 
Walcheren,  271. 
Wellington,  272. 
Celeriac,  331. 

Curled-leaved,  332. 
Early  Erfurt,  332. 
Prise",  332. 


Celeriac  (continued). 

Rave  d' Erfurt,  332. 
Celery,  321. 

a  couper,  329. 

Boston-Market,  326. 

Cole's  Superb  Red,  326. 

Cole's  Suberb  White,  326. 

Dwarf-curled  White,  326. 

Early  Dwarf  Solid  White,  327. 

Fine  White  Solid,  330. 

Giant  Patagonian,  327. 

Giant  White,  330. 

Italian,  327. 

Laing's  Improved  Mammoth  Red,  327. 

Large  Upright,  327. 

Lion's  Paw,  330. 

Manchester  Red,  328. 

Manchester  Red  Giant,  328. 

Nain  Prise",  326. 

New  Large  Purple,  328. 

New  Large  Red,  328. 

Nutt's  Champion  White,  328. 

Plein  Blanc,  330. 

Plein  Blanc  Court  Hatif,  327. 

Prussian,  330. 

Red  Solid,  328. 

Seymour's  Superb  White  Solid,  328. 

Seymour's  White  Champion,  329. 

Shepherd's  Giant  Red,  329. 

Shepherd's  Red,  329. 

Small  Dutch,  329. 

Sutton's  White  Solid,  329. 

Tours  Purple,  328. 

Turc,  330. 

Turkey,  330. 

Turkish  Giant  Solid,  330. 

Violet  de  Tours,  328. 

Wall's  White,  330. 

White  Lion's  Paw,  330. 

White  Solfd,  330. 
Chserophyllum  bulbosum,  31. 

„  cerefolium,  333. 

Champignon,  580. 
Chardon,  162. 
Chardoon,  162. 
Chenille,  319. 
Chenopodium  quinoa,  301. 
Chervil,  333. 

Common,  333. 

Curled,  333. 

Double-curled,  333. 

French,  333. 

Prise",  333. 

Frizzled-leaved,  333. 

Parsnip,  31. 

Plain-leaved,  333. 

Sweet-scented,  399. 

Turnip-rooted,  31. 
Chiccory,  334. 

Brunswick  Large-rooted,  337. 

Coffee,  336. 

Improved,  335. 

Improved  Variegated,  336. 

Large-rooted,  336. 

Magdebourg  Large-rooted,  337. 


INDEX. 


661 


Chiccory  (continued). 

Sauvage  amdliorde,  335. 

Spotted,  336. 

Turnip-rooted,  336. 

Variegated,  336. 
Chickling  Vetch,  502. 

White-flowered,  503. 
Chick-pea,  501. 

Red,  502. 

White-,  502. 

Yellow,  502. 
Chinese  Amaranthus,  287. 

„        Cabbage,  275,  276. 

„        Potato,  32. 

„        Spinach,  287. 
Chives,  122. 
Chufa,  34. 
Ciboule,  147. 
Cicer  arietinum,  501. 
Cichorium  endivia,  347. 
„         intybus,  334. 
Give,  122. 
Clary,  414. 

Sage,  414. 
Clavaria,  587. 
Climbing  Nightshade,  292. 
Cochlearia  armoracia,  356. 
„  officinalis,  397. 

Cole-seed,  393. 
Colewort,  272. 

Rosette,  273. 
Collards,  272. 
Collet,  272. 
Coltsfoot,  564. 
Colza,  394. 
Concombre  chate1,  178. 

des  prophetes,  179. 
Convolvulus  batatus,  99. 
Corchorus,  338. 

„          olitorius,  338. 
Corette  potagere,  338. 
Coriander,  415. 
Coriandrum  sativum,  415. 
Corn,  594. 
Corn :  Garden  varieties,  594. 

Adam's  Early  White,  594. 

Black  Sweet,  594. 

Burr's  Improved,  595. 

Burr's  Sweet,  595. 

Darling's  Early,  596. 

Darling's  Early  Sweet,  596. 

Early  Jefferson,  596. 

Golden  Sweet,  597. 

Golden  Sugar,  597. 

Old-Colony,  597. 

Parching  Corn,  white  kernel,  598. 

Pop  Corn,  598. 

Pop  Corn,  yellow,  599. 

Red-cob  Sweet,  599. 

Rice,  Red  Kernel,  600. 
„     White  Kernel,  600. 
„    Yellow  Kernel,  600. 

Slate  Sweet,  594. 

Stowell's  Evergreen,  601. 

Stowell's  Evergreen  Sweet,  601. 


Corn  (continued). 

Turkey  Wheat,  601. 

Tuscarora,  601. 

Twelve-rowed  Sweet,  602. 
Corn :  Field  varieties,  602. 

Brown,  605. 

Canada  Yellow,  602. 

Dutton,  603. 

Early  Canada,  602. 

Early  Dutton.  603. 

Hill,  604. 

Illinois  White,  605. 

Illinois  Yellow,  605. 

Improved  King  Philip,  605. 

King  Philip,  605. 

New-England  Eight-rowed,  606. 

Old-Colony  Premium,  604. 

Parker,  607. 

Smutty  White,  604. 

Southern  White,  607. 

Southern  Yellow,  607. 

Webster,  604. 

Western  White,  605. 

Western  Yellow,  605. 

White  Horse-tooth,  607. 

Whitman,  604. 

Whitman  Improved,  604. 

Yellow  Horse-tooth,  607. 
Corn  Salad,  339. 

Common,  340. 

Italian,  340. 

Large  Round-leaved,  340. 

Large  Seeded  Round,  340.      - 
Costmary,  416. 

Hoary-leaved,  417. 
Couve  Tronchuda,  273. 

„      a  Cotes  Blanches,  275. 

„      Dwarf,  274. 

„      Fringed,  275. 

„      Large-ribbed,  273. 

„      White-ribbed,  275. 
Crambe  maritima,  283. 
Cress,  or  Peppergrass,  341. 

Broad-leaved,  342. 

Common,  342. 

Curled,  342. 

Garnishing,  342. 

Golden,  343. 

Normandy  Curled,  343. 

Plain-leaved,  342. 
Crithmum  maritimum,  396. 
Crummock,  97. 
Cuckoo  Flower,  344. 

Double  Purple  Flowering,  344. 

Double  White  Flowering,  344. 

Purple,  844. 

White,  344. 
Cucumber,  170. 

Carter's  Superior,  174. 

Conqueror  of  the  West,  174. 

Cuthill's  Black  Spine,  174. 

Doctor,  174. 

Early  Cluster,  172. 

Early  Green  Cluster,  172. 

Early  Frame,  173. 


662 


INDEX. 


Cucumber  (continued). 

Early  Long  Green  Prickly,  176. 

Early  Russian,  173. 

Early  Short  Green  Prickly,  177. 

Early  White-spined,  177.  * 

Eggleston's  Conqueror,  174. 

Egyptian,  178. 

Extra  Long  Green  Turkey,  176. 

Flanigan's  Prize,  174. 

Globe,  179. 

Hairy,  178. 

Hunter's  Prolific,  174. 

Improved  Sion  House,  174. 

Irishman,  175. 

Jamaica,  199. 

London  Long  Green,  173. 

Long  Green  Prickly,  176. 

Long  Green  Turkey,  176. 

Long  Prickly,  176. 

Lord  Kenyon's  Favorite,  175. 

Manchester  Prize,  175. 

Nepal,  175. 

New-York  Market,  177. 

Norman  Stitchworth-park  Hero,  175. 

Old  Sion  House,  175. 

Prize-fighter,  175. 

Rifleman,  175. 

Ringleader,  175. 

Roman  Emperor,  175. 

Round-leaved  Egyptian,  178. 

Serpent,  206. 

Short  Green,  173. 

Short  Green  Prickly,  177. 

Short  Prickly,  177. 

Snake,  206. 

Southgate,  175. 

rnge,  198. 
lerwood's  Short  Prickly,  177. 
Victory  of  Bath,  175. 
West-Indian,  199. 
White  Spanish,  177. 
White-spined,  177. 
Cucumis  acutangulus,  198. 
„        anguria,  199. 
„        chate,  178. 
„        flexuosus,  206. 
„        melo,  183. 
„        prophetarum,  179. 
„        sativus,  170. 
Cucurbita  aurantiaca,  212. 
„          citrullus,  192. 
„          lagenaria,  179. 
„          maxima,  219. 
„          ovifera,  210. 
„          piliformis,  222. 
„          pepo,  200. 
„          verrucosa,  208. 
Cucurbitaceous  Plants,  170. 
Cultivated  Lathyrus,  602. 
Cumin,  417. 

„       cyminum,  417. 
Cynara  cardunculus,  162. 
Cynarus  scolymus,  149. 
Cyperus  esculentus,  34. 
Dandelion,  845. 


Daucus  carota,  20. 
Deppe's  Oxalis,  43. 
Dill,  418. 

Dioscorea  batatas,  32. 
Dolichos  sesquipedalis,  494. 
Earth  Almond,  34. 
Earth  Nut,  556. 
Eatable-podded  Pease,  552. 
Eatable-rooted  Pea,  103. 
Edible  Cyperus,  34. 
Egg-plant,  607. 

American  Large  Purple,  609. 

Chinese  Long  White,  609. 

Guadaloupe  Striped,  610. 

Large  Round  Purple,  611. 

Long  Purple,  610. 

New- York  Improved,  610. 

Round  Purple,  611. 

Scarlet-fruited,  611. 

White,  611. 

Egyptian  Cucumber,  178. 
Egyptian  Pea,  501. 
Elecampane,  565. 
Endive,  347. 
Endives,  Batavian,  349. 

Broad-leaved,  349. 

Common  Yellow,  349. 

Curled,  350. 

Large,  350. 

Lettuce-leaved,  351. 

Scarolle  Blonde,  351. 

Scarolle  Courte,  351. 

Scarolle  Grande,  350. 

Small,  351. 

White,  351. 
Endives,  Curled,  351. 

Chicore'e  Frise"e  de  Ruffec,  354. 
,,        Mousse,  355. 

Dutch  Green  Curled,  352. 

Early  Fine  Curled  Rouen,  354. 

Ever-blanched,  355. 

Green  Curled,  352. 

Green  Curled  Summer,  352. 

Italian  Green  Curled,  353. 

Large  Green  Curled,  353. 

Long  Italian  Green,  353. 

Picpus  Fine  Curled,  354. 

Ruffec  Curled,  354. 

Small  Green  Curled,  352. 

Staghorn,  354. 

Triple-curled  Moss,  355. 

White  Curled,  355. 

Winter  Moss,  356. 
English  Bean,  603. 
English  Turnip,  104. 
Ervum  lens,  512. 

„      monanthos,  513. 
Esculent  Roots,  1. 
Evening  Primrose,  35. 
Faber  vulgaris  arvensis,  507. 
Fedia  cornucopia?,  401. 
Fennel,  419. 

Bitter,  420. 

Common,  420. 

Dark  Green-leaved,  420. 


INDEX. 


663 


Fennel  (continued). 

Florence,  420. 

Italian,  420. 

Malta,  421. 

Sweet,  421. 

Sweet  Azorian,  420. 
Fetticus,  339. 
Finochio,  420. 
Foeniculum  dulce,  420. 

„  officinale,  421. 

„  vulgare,  420. 

Four  Spices,  429. 
French  Bean,  450. 
French  Spinach,  296. 
French  Turnip,  86. 
Garden  Bean,  American,  450. 
Garden  Bean,  English,  503. 
Garden  Patience,  299. 
Garden  Picridium,  390. 
Garden  Rocket,  395. 
Garget,  168. 
Garlic,  123. 

Common,  123. 

Early  Pink,  124. 

Early  Rose,  124. 

Great-headed,  124. 
German  Rampion,  35. 
Gherkin,  199. 
Globe  Cucumber,  179. 
Glycyrrhiza  glabra,  567. 
Golden  Samphire,  397. 
Good  King  Henry,  313. 
Goosefoot,  301,  313. 
Gourd,  179. 
Green  Mint,  444. 
Ground  Bean,  556. 
Ground  Cherry,  592. 

„       Purple,  593. 

„        Tall,  593. 
Ground  Nut,  556. 
Gumbo,  614. 
Hairy  Cucumber,  178. 
Haricot,  450. 

Hedeoma  pulegioides,  569. 
Helianthus  annuus,  632. 
„          Indicus,  632. 
„          tuberosus,  36. 
Herb  Patience,  299. 
Hibiscus  esculentus,  614. 
Hoarhound,  566. 
Hoosung,  168. 
Hop,  167. 

Horse-bean,  503,  507. 
Horse-radish,  356. 
Humulus  lupulus,  167. 
Hyssop,  566. 

Blue-flowering,  566. 

Common,  566. 

Red-flowering,  567. 

White-flowering,  567. 
Hyssopus  oificinalis,  566. 
Indian  Cress,  388. 
Inula  crithmifolia,  397. 

„     helenium,  565. 
Ipomcea  batatas,  99. 


Jamaica  Cucumber,  199. 
Japanese  Yam,  32. 
Jerusalem  Artichoke,  36. 

Common  White,  37. 

Purple-skinned,  38. 

Red-skinned,  38. 

Yellow-skinned,  38. 
Kale  (see  "  Borecole"),  229. 
Kidney-bean,  450. 
Kohl  Rabi,  38. 

Artichoke-leaved,  40. 

Cut-leaved,  40. 

Early  Dwarf  White,  40. 

Early  Purple  Vienna,  40. 

Early  White  Vienna,  40. 

Green,  41. 

Purple,  41. 

White,  41. 
Lactuca  intybacea,  382. 

„        perennis,  383. 

„        quercina,  383. 

„        sativa,  357. 
Lamb's  Lettuce,  339. 
Large-ribbed  Borecole,  273. 
Large  Stinging  Nettle,  293. 
Lathyrus  sativus,  502. 

„         tuberosus,  103. 
Lavender,  422. 

Blue-flowering,  423. 

Broad-leaved,  423. 

Common,  423. 

Narrow-leaved  Blue-flowering,  423. 

Narrow-leaved  White-flowering,  423. 

Spike,  423. 

Lavendula  spica,  422. 
Leaf-beet,  or  Swiss  Chard,  289. 

a  Carde  Rouge,  291. 

Carde  Jaune,  291. 

Common,  291. 

Curled,  291. 

Great  White,  292. 

Green,  291. 

Large-ribbed  Curled,  291. 

Large-ribbed  Scarlet  Brazilian,  291. 

Large-ribbed  Silver,  292. 

Large-ribbed  Yellow  Brazilian,  291. 

Red-stalked,  291. 

S«a-kale,  292. 

Silver-leaf,  292. 

Swiss  Chard,  292. 

Yellow-stalked,  291. 
Leek,  125. 

Broad  Flag,  127. 

Common  Flag,  126. 

Edinburgh  Improved,  127. 

English  Flag,  127. 

Gros  Court,  127. 

Gros  de  Rouen,  127. 

Jaune  du  Poitou,  128. 

Large  Flag,  127. 

Large  Rouen,  127. 

Little  Montagne,  127. 

London  Flag,  127. 

Long  Flag,  126. 

Musselburgh,  127. 


664 


INDEX. 


Leek  (continued). 

Proliferous,  128. 

Scotch  Flag,  127. 

Small  Early  Netherland,  128. 

Small  Summer  Brabant,  128. 

Yellow  Poitou,  128. 
Leak-leaved  Salsify,  92. 
Leguminous  Plants,  450. 
Lentil,  512. 

Canada,  558. 

Common,  512. 

Green,  513. 

Large,  513. 

One-flowered,  513. 

Petite,  514. 

Red,  514. 

Small,  514. 

Verte  du  Puy,  513. 

Yellow,  512. 

of  Spain,  502. 
Leontodon  taraxacum,  345. 
Lepidium  sativum,  341. 
Lettuce,  357. 
Lettuces,  Cabbage,  361. 

American  Brown  Dutch,  375. 

Black-seeded  Gotte,  363. 

Blond  Versailles,  373. 

Boston  Curled,  364. 

Brown,  370. 

Brown  Batavian,  361. 

Browa  Dutch,  Black-seeded,  361. 

Brown  Silesian,  361. 

Brown  Winter,  362. 

Button,  372. 

Capuchin,  372. 

Curled,  364. 

De  Malte,  369. 

Drumhead,  369,  374. 

Early  Cape,  362. 

Early  Dwarf  Dutch,  365. 

Early  Frame,  365. 

Early«Simpson,  363. 

Early  White  Spring,  363. 

Endive-leaved,  364. 

English    Endive-like    Curled-leaved, 
364. 

Gotte  lente  k  Monter,  371. 

Green  Ball,  372. 

Green  Curled,  364. 

Green  Dutch,  365. 

Green  Winter,  365. 

Grosse  Brune  Paresseuse,  367. 

Hammersmith  Hardy,  365. 

Hardy  Green  Hammersmith,  365. 

Hardy  Hammersmith,  372. 

Hardy  Winter  Cabbage,  365. 

Hative  de  Simpson,  363. 

Ice,  366,  369. 

Ice  Cos,  369. 

Imperial  Head,  366. 

India,  367. 

Laitue  Chicorde,  364. 

Large  Brown  Cabbage,  367. 

Large  Brown  Winter,  362. 

Large  Drumhead,  374. 


Lettuces,  Cabbage  (continued). 

Large  Golden  Summer,  375. 

Large  Gray,  367. 

Large  India,  367. 

Large  Red,  368. 

Large  Winter,  368. 

Large  White,  371. 

Madeira,  368. 

Malta,  369. 

Mammoth,  367. 

Marseilles,  361. 

Mogul,  367. 

Morine,  365. 

Naples,  369. 

Neapolitan,  369. 

Palatine,  370. 

Passion,  368. 

Red-bordered,  373. 

Rouge  Charteuse,  368. 

Royal,  371. 

Royal'  Cape,  362. 

Sanguine  a  Graine  Blanche,  370. 

Sanguine  a  Graine  Noire,  370. 

Spanish,  374. 

Spotted,  Black-seeded,  370. 

Spotted,  White-seeded,  370. 

Stone  Tennis-ball,  371. 

Sugar,  371,  373. 

Summer  Blond,  371. 

Summer  Cabbage,  371. 

Summer  Cape,  362. 

Swedish,  373. 

Tennis-ball,  372. 

Turkey  Cabbage,  366,  373. 

Union,  366. 

Versailles,  373. 

Victoria,  373. 

White,  369. 

White  Batavian,  374. 

White  Dutch,  375. 

White  Gotte,  Black-seeded,  374. 

White  Gotte,  White-seeded,  374. 

White  Silesian,  374. 

White  Stone  Cabbage,  375. 

White  Tennis-ball,  374. 

Yellow-seeded  Brown  Dutch,  375. 
Lettuces,  Cos,  376. 

Adv's  Fine  Large,  378. 

a  Feuille  de  Chene,  380. 

Aleppo,  380. 

Alphange,  Black-seeded,  376. 

Alphange,  White-seeded,  376. 

Artichoke-leaved,  377. 

Bath,  378. 

Bath  Green,  377. 

Bearfield,  378. 

Bloody,  380. 

Brown,  378. 

Endive-leaved,  382. 

Florence,  Black-seeded,  376. 

Florence,  White-seeded,  376. 

Gray  Paris,  378. 

Green  Paris,  378. 

Green  Winter,  379. 

Kensington,  378. 


INDEX. 


665 


Lettuces,  Cos  (continued). 

London  White,  382. 

Magnum  Bonum,  376. 

Monstrous  Brown,  379. 

Oak-leaved,  380,  383. 

Panache"e  &  Graine  Noire,  380. 

Perennial,  383. 

Red-spotted,  380. 

Red  Winter,  380. 

Spinach  Lettuce,  383. 

Spotted,  Black-seeded,  380. 

Spotted,  White-seeded,  381. 

Sutton's  Berkshire  Brown,  378. 

Sutton's  Superb  Green,  378. 

Sutton's  Superb  White,  382. 

Two-headed,  379. 

Waite's  White,  381. 

Wellington,  378. 

White  Brunoy,  Black-seeded,  381. 

White  Brunoy,  White-seeded,  381. 

White  Paris,  382. 

White-seeded  Brown,  378. 

Wood's  Improved  Bath,  378. 
Licorice,  567. 

Ligusticum  levisticum,  424. 
Lima  Bean,  495. 

Green,  496. 

Long-podded  Dolichos,  494. 
Lotus  tetragonolobus,  559. 
Lovage,  424. 
Love-apple,  639. 
Lupine,  514. 

White,  515. 

Yellow,  515. 
Lupinus  albus,  515. 

„        luteus.  515. 
Mache,  339. 
Madras  Radish,  384. 
Malabar  Nightshade,  292. 

Baselle  Blanche,  292. 

Baselle  Rouge,  293. 

Large-leaved  Chinese,  292. 

Red,  293. 

Tres  Large  Feuille  de  Chine,  292. 

White,  292. 
Malabar  Spinach,  292. 
Mallow,  Curled-leaved,  384. 
Malva  crispa,  384. 
Marigold,  425. 

Childing,  426. 

Common  Orange-flowered,  426. 

Double  Lemon-flowering,  426. 

Double  Orange-flowering,  426. 

Lemon-flowered,  426. 

Pot,  425. 

Proliferous,  426. 
Marjoram,  427. 

Common,  427. 

Knotted,  427. 

Pot,  428. 

Sweet,  427. 

Winter  Sweet,  429. 
Marsh  Speedwell,  316. 
Martynia,  612. 

„         proboscidea,  612. 


Marrubium  vulgare,  566. 

Maw,  569. 

Medicago  orbicularis,  398. 

Medicinal  Plants,  561. 

Melissa  officinalis,  409. 

Melon,  181. 

Melon,  Musk,  183. 

Beechwood,  184. 

Black-rock  Cantaloupe,  184. 

Christiana,  184. 

Citron,  185. 

Common  Musk,  186. 

Early  Cantaloupe,  185. 

Green  Citron,  185. 

Green-fleshed  Citron,  185. 

Hardy  Ridge,  186. 

Large-ribbed  Netted  Musk,  186. 

Munroe's  Green  Flesh,  186. 

Nutmeg,  187. 

Orange  Cantaloupe,  187. 

Pine-apple,  187. 

Prescott's  Cantaloupe,  187. 

Skillman's  Fine-netted,  188. 

Victory  of  Bath,  188. 
Melon,  Persian  varieties,  188. 

Dampsha,  189. 

Daree,  189. 

Geree,  189. 

Germek,  190. 

Green  Hoosainee,  190. 

Green  Valencia,  190. 

Ispahan,  190. 

Large  Germek,  190. 

Melon  of  Keiseng,  191. 

Melon  of  Seen,  191. 

Small  Germek,  191. 

Striped  Hoosainee,  192. 

Sweet  Ispahan,  190. 
Melon,  Water,  192. 

Apple-seeded,  193. 

Black  Spanish,  193. 

Bradford,  193. 

California  Pie,  197. 

Carolina,  194. 

Citron,  194. 

Clarendon,  194. 

Dark-speckled,  194. 

Ice-cream,  195. 

Imperial,  195. 

Mountain  Sprout,  195. 

Mountain  Sweet,  196. 

Odell's  Large  White,  196. 

Orange,  197. 

Pie,  197. 

Ravenscroft,  198. 

Spanish,  193. 

Souter,  198. 
Mentha  piperita,  435. 

„      viridis,  444. 
Miscellaneous  Vegetables,  592. 
Morchella  esculenta,  588. 
Morel,  588. 
Morelle,  288. 
Mountain  Spinach,  296. 
Murciana,  274. 


84 


666 


INDEX. 


Mushroom,  580. 

Blewits,  586. 

Blue  Hats,  586. 

Common,  580. 

Di  Genoa,  587. 

Fairy-ring,  587. 

St.  George's,  585. 

Sweet,  585. 
Musk-melon,  183. 
Mustard,  385. 

&  Feuille  de  Chou,  886. 

Black,  385. 

Brown,  385. 

Cabbage-leaved,  386. 

Chinese,  386. 

Curled,  387. 

Cut-leaved,  387. 

Lacin^e,  387. 

Pekin,  386. 

Red,  385. 

White,  387. 

Napolean  Pea,  or  Vetch,  558. 
Nasturtium,  388. 

Dark-flowering,  390. 

Small,  390. 

Tall,  389. 

Variegated,  390. 
Nasturtium  armoracia,  356. 

„  officinale,  401. 

Nettle,  293. 

New-Zealand  Spinach,  295. 
Nicotiana,  633. 

„        tabacum,  634. 
„        rustica,  637. 
Nigella  sativa,  429. 
Nut  Rush,  34. 
Oca,  41. 

Blanca,  42. 

Colorado,  42. 
Ocra,  614. 

Ocymum  basilicum,  410. 
„         minimum,  411. 
(Enothera  biennis,  35. 
Oily  Grain,  561. 
Oil  Radish,  613. 
Okra,  614. 

Buist's  Dwarf,  615. 

Dwarf,  615. 

Giant,  616. 

Pendent-podded,  616. 

Tall,  616. 

White-podded,  616. 
Oleraceous  Plants,  406. 
Onion,  129. 

Blanc  Hatif,  133. 

Blanc  Hatif  de  Nocera,  132. 

Blood-red,  130. 

Brown  Deptford,  132. 

Brown  Portugal,  131. 

Brown  Spanish,  131. 

Brunswick  Deep  Blood-red,  136. 

Cambrai,  131. 

Cambridge,  141. 

Corne"  de  Boanf,  134. 

Cow-horn,  134. 


Onion  (continued). 

Danvers,  131. 

Danvers  Yellow,  131. 

De  Belle  Garde,  135. 

De  James,  134. 

De  Madere  Plat,  140. 

De  Madere  Rond,  135. 

Deptford,  132. 

Double  Tige,  140. 

Dutch,  139. 

Dutch  Blood-red,  130. 

Early  Lisbon,  141. 

Early  Red  Wethersfield,  133. 

Early  Silver  Nocera,  132. 

Early  Silver-skin,  133. 

Early  Small  Silver  Nocera,  132. 

Egyptian,  139. 

Essex,  139. 

Flanders,  139. 

Flat  Madeira,  140. 

French  Blood-red,  130. 

Fusiform,  134. 

Intermediate  Red  Wethersfield,  134. 

James's  Keeping,  134. 

James's  Long-keeping,  134. 

Jaune  des  Vertus,  136. 

Large  Globe  Tripoli,  135. 

Large  Red,  134. 

Lisbon,  141. 

Madeira,  135. 

New  Deep  Blood-red,  136. 

Oporto,  131. 

Pale-red,  136. 

Paris  Straw-colored,  136. 

Pear-shaped,  136. 

Potato,  136. 

Remain,  135. 

Rouge  Pale,  de  Niort,  136. 

Rouge  tres  Fence"  de  Brunswick,  136. 

Silver-skin,  137. 

Silver-skin  of  New  England,  142. 

Soufre  d'Espagrie.  141. 

Spanish,  141. 

Strasburg,  139. 

St.  Thomas,  130. 

-Top,  139. 

Tree,  139. 

Tripoli,  140. 

Two-bladed,  140. 

Underground,  136. 

Wethersfield  Large  Red,  134. 

White  Florence,  141. 

White  Globe,  140. 

White  Lisbon,  141. 

White  Nocera,  132. 

White  Portugal,  137-141. 

White  Reading,  141. 

White  Spanish,  141. 

Yellow,  142. 

Yellow  Globe,  141. 

Yellow  Strasburg,  139. 
Oosung,  168. 
Orach,  296. 

Dark-green,  297. 

Dark-purple,  298. 


INDEX. 


667 


Orach  (continued). 
Dark-red,  298. 
Deep-green,  297. 
Green,  297. 
Lurid,  298. 
Pale-green,  299. 
Pale-red,  298. 
Purple,  298. 

Purple-bordered  Green,  299. 
Red,  298. 

Red-stalked  Green,  299. 
Red-stalked  White,  299. 
White,  299. 

White  French  Spinach,  299. 
Yellow,  299. 

Origanum  heracleoticum,  429. 
„          marjorana,  427. 
„          onites,  428. 
„         vulgare,  427. 
Osmorrhiza  odorata,  399. 
Oxalis,  41. 

„      acetocella,  404. 
crenata,  41. 
Deppei,  43. 
Deppe's,  43. 

Red  Tuberous-rooted,  42. 
Tuberous-rooted,  41. 
White-rooted,  42. 
Oyster-plant,  92. 
Pak-Choi,  275. 

Palmate-leaved  Rhubarb,  573. 
Papangaye,  198. 
Papanjay,  198. 
Papaver  somniferum,  569. 
Parsley,  430. 
Celery,  434. 
Celery-leaved,  434. 
Common,  433. 
Curled,  432. 
Dwarf  Curled,  432. 
Hamburg,  433. 
Large-rooted,  433. 
Mitchell's  Matchless  Winter,  432. 
Myatt's  Extra  Fine  Curled,  432. 
Myatt's  Garnishing,  432. 
Myatt's  Triple-curled,  432. 
Naples,  434. 
Neapolitan,  434. 
Plain,  433. 

Rendle's  Treble  Garnishing,  433. 
Sutton's  Dwarf  Curled,  432. 
Turnip-rooted,  433. 
Usher's  Dwarf  Curled,  432. 
Windsor  Curled,  432. 
Parsley-pert,  396. 
Parsnip,  45. 
Common,  49. 
Dutch,  49. 

Early  Short  Horn,  49. 
Guernsey,  49. 
Hollow-crowned,  50. 
Hollow-crowned  Guernsey,  50. 
Hollow-headed,  50. 
Long  Jersey,  50. 
Long  Smooth  Dutch,  49. 


Parsnip  (continued). 
Panais  de  Siam,  50. 
Panais  Long,  49. 
Panais  Rond,  50. 
Siam,  50. 
Swelling,  49. 
Turnip-rooted,  50. 
Yellow,  50. 
Parsnip  Chervil,  31. 
Pastinaca  sativa,  45. 
Patience,  299. 
Patience  Dock,  299. 
Pea,  516. 

Auvergne,  520. 

Batt's  Wonder,  521. 

Beck's  Eclipse,  524. 

Beck's  Gem,  545,  649. 

Beck's  Morning-star,  551. 

Beck's  Prize-taker,  521. 

Bedman's  Imperial,  521. 

Bellamy's  Early  Green  Marrow,  522. 

Bishop's  Early  Dwarf,  522. 

Bishop's  New  Long-podded,  523. 

Black-eyed  Marrow,  523. 

Blue  Cimeter,  524. 

Blue  Fan,  626. 

Blue  Imperial,  524. 

Blue  Prussian,  525. 

Blue  Sabre,  524. 

Blue  Spanish  Dwarf,  526. 

British  Queen,  526. 

Brompton  Hotspur,  529. 

Burbridge's  Eclipse,  527. 

Bush,  549. 

Carter's  Earliest,  533. 

Carter's  Eclipse,  528. 

Carter's  Victoria,  528. 

Cedo  Nulli,  535. 

Champion  of  England,  536. 

Champion  of  Paris,  630. 

Charlton,  528. 

Charlton  Hotspur,  629. 

Climax,  530. 

Dantzic,  531. 

Dickson's  Early  Favorite,  631. 

Dickson's  Favorite,  531. 

Dillistone's  Early,  532. 

Dunnett's  First  Early,  533. 

Dwarf  Blue  Imperial,  524. 

Dwarf  Blue  Prussian,  525. 

Dwarf  Fan,  547. 

Dwarf  Marrow,  533. 

Dwarf  Marrowfat,  533. 

Dwarf  Prolific,  546. 

Dwarf  Sabre,  524. 

Dwarf  White  Marrow,  533. 

Early  Charlton,  528. 

Early  Dan  O'Rourke,  533. 

Early  Double-blossomed  Frame,  534. 

Early  Dwarf  Frame,  534. 

Early  Dwarf  Marrowfat,  533. 

Early  Emperor,  551. 

Early  Frame,  634. 

Early  Golden  Hotspur,  535. 

Early  Hotspur,  535. 


668 


INDEX. 


Pea  (continued). 

Early  Kent,  544. 

Early  May,  544. 

Early  Nic'ol's  Hotspur,  629. 

Early  Prince  Albert,  544. 

Early  Railway,  551. 

Early  Ringwood,  545. 

Early  Spanish  Dwarf,  547. 

Early  Surprise,  537. 

Early  Warwick,  535. 

Early  Washington,  535. 

Early  Wonder,  551. 

Erin's  Queen,  526. 

Essex  Champion,  534. 

Essex  Hotspur,  529. 

Eugenie,  535. 

Excelsior,  530. 

Fairbeard's   Champion   of  England, 
536. 

Fairbeard's  Nonpareil,  537. 

Fairbeard's  Surprise,  537. 

Flack's  Imperial,  538. 

Flack's  New  Large  Victoria,  538. 

Flack's  Victoria,  538. 

Flack's  Victory,  538. 

Flander's  Hotspur,  529. 

Flanagan's  Early,  545. 

General  Wyndham,  539. 

Golden  Hotspur,  529,  535. 

Green  Prussian,  525. 

Groom's  Superb,  526. 

Hair's  Defiance,  526. 

Hair's  Dwarf  Mammoth,  539. 

Harrison's  Glory,  639. 

Harrison's  Perfection,  540. 

Hill's  Early,  529. 

Hovey's  Extra  Early,  529. 

Jay's  Conqueror,  544. 

King  of  the  Marrows,  540. 

Knight's  Dwarf  Blue  Marrow,  641. 

Knight's  Dwarf  Green  Marrow,  541. 

Knight's  Dwarf  Green  Wrinkled  Mar 
row,  541. 

Knight's  Dwarf  White  Marrow,  541. 

Knight's  Dwarf  White  Wrinkled  Mar 
row,  541. 

Knight's  Tall  Blue  Marrow,  541. 

Knight's  Tall  Green  Marrow,  542. 

Knight's  Tall  White  Marrow,  642. 

Knight's  Tall  White  Wrinkled  Mar 
row,  542. 

Landreth's  Extra  Early,  629. 

Large  Carolina,  648. 

Lincoln  Green,  646. 

Matchless  Marrow,  642. 

Master's  Hotspur,  629. 

Milford  Marrow,  543. 

Missouri  Marrow,  543. 

Missouri  Marrowfat,  543. 

Napoleon,  630. 

Ne  Plus  Ultra,  644. 

New  Sabre,  524. 

Noble's  Early  Green  Marrow,  644. 

Nonpareil,  651. 

Paradise  Marrow,  530. 


Pea  (continued). 

Pois  Nain  Hatif  Extra,  549. 

Poor  Man's  Profit,  546. 

Prince  Albert,  544. 

Prize-taker,  521. 

Prussian  Blue,  525. 

Queen  of  the  Dwarfs,  545. 

Race-horse,  535. 

Reading  Hotspur,  529,  535. 

Ringwood  Marrow,  545. 

Rising-sun,  521. 

Royal  Dwarf,  546. 

Sabre,  524. 

Sangster's  Number  One,  533. 

Sebastopol,  547. 

Shillings  Grotto,  547. 

Single-blossomed  Frame,  534. 

Spanish  Dwarf,  547. 

Strawberry,  547. 

Stuart's  Paradise,  530. 

Stubb's  Dwarf,  527. 

Superfine  Early,  535. 

Surprise,  537. 

Tall  Marrowfat,  548. 

Tall  White  Mammoth,  526. 

Tall  White  Marrow,  548. 

Taylor's  Early,  549. 

Thurston's  Reliance,  549. 

Tom  Thumb,  549. 

Veitch's  Perfection,  550. 

Victoria  Marrow,  550. 

Waite's  Dan  O'Rourke,  533. 

Warner's  Early  Conqueror,  551. 
Warner's  Early  Emperor,  551. 
White  Cimeter,  520. 
White  Prussian,  546. 
White  Sabre,  520. 
Woodford's  Marrow,  651. 
Pease,  eatable-podded  or  string,  552. 
Australian,  554. 
Blue-podded,  554. 
Botany-Bay,  654. 
Broadsword,  554. 
Chocolate,  555. 
Common  Dwarf,  552. 
Dwarf  Crooked-podded,  552. 
Early  Dwarf  de  Grace,  553. 
Early  Dwarf  Dutch,  553. 
Giant,  553. 
Large  Crooked,  554. 
Late  Dwarf,  555. 
Purple-podded,  554. 
Red-flowered,  665. 
Six-inch  Pod,  564. 
Tamarind,  655. 
White-podded,  655. 
Yellow-podded,  656. 
Pea,  Tuberous-rooted,  103. 
Pea-nut,  556. 
African,  658. 
Carolina,  658. 
Tennessee,  658. 
Wilmington,  558. 
Pennyroyal,  569. 
1'epper,  616. 


INDEX. 


669 


Pepper  (continued). 

Bell,  617. 

Bird,  618. 

Black-podded,  623. 

Blue-podded,  623. 

Bull-nose,  617. 

Cayenne,  619. 

Cerise  Grosse,  624. 

Cherry,  620. 

Cherry  Yellow-fruited,  621. 

Chili,  622. 

Cydoniforme,  623. 

Large  Bell,  617. 

Large  Red  Cherry,  624. 

Long  Red,  622. 

Long  Yellow,  622. 

Monstreux,  625. 

Purple-podded,  623. 

Quince,  623. 
'    Rond,  624. 

Round,  624. 

Squash,  624. 

Sweet  Mountain,  625. 

Sweet  Spanish,  625. 

Tomato-shaped,  624. 

Yellow  Squash,  626. 

Yellow  Tomato-formed,  626. 
Peppergrass,  341. 
Peppermint,  435. 
Perennial  Phytolacca,  168. 
Perennial  Spinach,  313. 
Persian  Melons,  188. 
Pe-Tsai,  276. 
Physalis  edulis,  592. 

„       pubescens,  593. 
Phaseolus  lunatus,  495,  499. 
„         multiflorus,  497. 
„         vulgaris,  450. 
Phytolacca  decandra,  168. 
„          esculenta,  169. 
Picridium,  390. 

„         vulgare,  390. 
Pie-plant,  626. 
Pigeon  Berry,  168. 
Pimpinella  anisum,  407. 
Pindar  Nut,  556. 
Pisum  sativum,  516. 

„      macrocarpum,  552. 
Plantago  coronopus,  317. 
Poke,  168. 
Poppy,  569. 

Gray,  571. 

Oil,  571. 

Opium,  571. 

White,  571. 

Portugal  Borecole,  273. 
Portugal  Cabbage,  273. 
Portulaca,  391. 

„          oleracea,  392. 
„          oleracea  var.  aurea,  392. 
„          sativa,  392. 
Potato,  51. 

Abington  Blue,  72. 

Ash-leaved  Early,  57. 

Ash-leaved  Kidney,  58. 


Potato  (continued). 

Biscuit,  58. 

Black  Chenango,  58. 

Black  Mercer,  68. 

Buckeye,  59. 

Calico,  59. 

California  Red,  59. 

Carter,  59. 

Chenango,  72. 

Churchill,  60. 

Cow-horn,  69. 

Cristy,  60. 

Cups,  60. 

Danvers  Red,  60. 

Danvers  Seedling,  60. 

Davis's  Seedling,  61. 

Dover,  73. 

Dykeman,  61. 

Early  Blue,  62. 

Early  Cockney,  62. 

Early  Manly,  62. 

Flour-ball,  63. 

Fluke  Kidney,  63. 

Forty-fold,  63,  71. 

Garnet  Chili,  64. 

Gillyflower,  64. 

Green-top,  64. 

Hill's  Early,  64. 

Irish  Cups,  65. 

Jackson  White,  65. 

Jenny  Lind,  66. 

Lady's  Finger,  66. 

Laplander,  71. 

Lap  stone  Kidney,  67. 

Long  Red,  67. 

Mercer,  of  New  York,  72. 

Mexican,  67. 

Nichol's  Early,  67. 

Nova-Scotia  Blue,  68. 

Old  Kidney,  68. 

Peach-blow,  68. 

Pink-eyed,  68. 

Poggy,  69. 

Porgee,  69. 

Quarry,  69. 

Rhode-Island  Seedling,  66. 

Riley,  73. 

Rohan,  70. 

Ruffort  Kidney,  66. 

Shaw's  Early,  70. 

State  of  Maine,  70. 

St.  Helena,  71. 

Taylor's  Forty-fold,  71. 

Tolon,  71. 

Vermont  White,  72. 

Veto,  72. 

White  Chenango,  72. 

White  Cups,  73. 

W7hite-Mountain,  73. 

Worcester  Seedling,  73. 
Poterium  sanguisorba,  318. 
Pot  Marigold,  425. 
Prickly-fruited  Gherkin,  199. 
Pumpkin,  200. 

Canada,  201. 


670 


INDEX. 


Pumpkin  (continued). 

Cheese,  201. 

Common  Yellow  Field,  202. 

Connecticut  Field,  203. 

Hard-shell,  204. 

Long  Yellow  Field,  203. 

Nantucket,  204. 

Nigger-head,  204. 

Small  Sugar,  205. 

Striped  Field,  204. 

Sugar,  205. 

Vermont,  201. 
Purple  Goat's  Beard,  92. 
Purslain,  391. 

Common,  392. 

Dore",  392. 

Golden,  392. 

Green,  392. 

Large-leaved  Golden,  392. 

Vert,  392. 
Quatre  Epices,  429. 
Quinoa,  301. 

Black-seeded,  301. 

Red-seeded,  302. 

White,  301. 

White-seeded,  301. 
Radish,  74. 
Radishes,  Spring  or  Summer,  76. 

Crimson  Turnip-rooted,  80. 

Early  Black,  76. 

Early  Frame,  79. 

Early  Long  Purple,  77. 

Early  Purple  Turnip-rooted,  77. 

Early  Scarlet  Short-top,  79. 

Early  Scarlet  Turnip-rooted,  77. 

Early  White  Turnip-rooted,  77. 

Gray  Olive-shaped,  77. 

Gray  Summer,  78. 

Gray  Turnip-rooted,  78. 

Long  Purple,  78. 

Long  Salmon,  78. 

Long  Scarlet,  79. 

Long  Scarlet  Salmon,  78. 

Long  White,  81. 

Long  White  Purple-top,  81. 

Naples,  81. 

New-London  Particular,  81. 

Noir  Hatif,  76. 

Oblong  Brown,  82. 

Oblong  Rose-colored,  79. 

Olive-shaped  Scarlet,  79. 

Purple  Turnip-rooted,  80. 

Rave  Violette  Hative,  77. 

Rond  Blanc  Hatif,  77. 

Rond  Rose  Hatif,  77. 

Round  Brown,  78. 

Scarlet  Turnip-rooted,  80. 

Small  Early  Yellow  Turnip-rooted, 
80. 

Tortille"e  du  Mans,  80. 

White  Crooked,  80. 

White  Italian,  81. 

White  Transparent,  81. 

White  Turnip-rooted,  81. 

Wood's  Frame,  81. 


Radishes,  Spring  or  Summer  (continued). 

Yellow  Summer,  81. 

Yellow  Turnip-rooted,  81. 
Radishes,  Autumn  and  Winter,  82. 

Autumn  White,  84. 

Black  Spanish,  82. 

Blanc  d'Augsbourg,  84. 

Large  Purple  Winter,  83. 

Long  Black  Winter,  83. 

Long-leaved  White  Chinese,  83. 

Purple  Chinese,  84. 

Purple  Spanish,  83. 

Rose-colored  Chinese,  84. 

Scarlet  Chinese  Winter,  84.' 

Winter  White  Spanish,  84. 
Rampion,  84. 
Rape,  393. 

Annual,  394. 

Annual  Rough-leaved  Summer,  393. 

Cole-seed,  393. 

Colza,  394. 

Common,  393. 

Early,  394. 

German,  394. 

Smooth-leaved  Summer,  394. 

Summer,  394. 

Turnip,  393. 

Wild  Navew,  394. 

Winter,  393. 
Raphanus,  384. 

„         sativus,  74,  613. 
Red  Beet,  1. 

Red  Birdsfoot  Trefoil,  559. 
Rheum,  626. 

Australe,  631. 

Emodi,  631. 
Rhubarb,  626. 

Buck's,  630. 

Gaboon,  629. 

Downing's  Colossal,  629. 

Early  Prince  Imperial,  629. 

Early  Red  Tobolsk,  632. 

Elford,  630. 

Hawkes's  Champagne,  630. 

Linnaeus,  630. 

Mitchell's  Royal  Albert,  630. 

Myatt's  Linnaeus,  630. 

Myatt's  Victoria,  631. 

Nepal,  631. 

Tobolsk,  632. 

Victoria,  631. 
Rocambole,  143. 
Rocket,  396. 

Garden,  395. 
Roquette,  395. 
Rosmarinus  officinalis,  436. 
Rosemary,  436. 

Common,  437. 

Green-leaved,  437. 

Gold-striped,  437. 

Narrow-leaved,  438. 

Silver-striped,  438. 
Rue,  573. 

Broad-leaved,  674. 

Narrow-leaved,  674. 


INDEX. 


671 


Rumex,  304. 

„        acetosa,  306. 

„       montanus,  308. 

„        nivalis,  305. 

„        patientia,  299. 

„        scutatus,  308. 
Russian  Turnip,  86. 
Ruta-baga  Turnip,  86. 
Ruta  graveolens,  573. 
Safflower,  575. 
Saffron,  575. 
Sage,  438. 

Balsamic,  439. 

Broad-leaved  Green,  439. 

Common,  440. 

Green-leaved,  440. 

Green-top,  440. 

Narrow-leaved  Green,  441. 

Purple-top,  440. 

Red-leaved,  440. 

Red-top,  440. 

Sage  of  Virtue,  441. 

Variegated  Green-leaved,  441. 

Variegated  Red-leaved.  441. 
Salad  Plants,  315. 
Salsify,  92. 
Salvia  officinalis,  440. 

„      sclarea,  414. 
Samphire,  396. 
Saturjea  capitata,  442. 
„        hortensis,  442. 
„       montana,  443. 
„       viminea,  442. 
Savory,  442. 

Headed,  442. 

Shrubby,  442. 

SummeV,  442. 

Winter,  443. 
Savoy,  277. 
Savoy  Cabbage,  277. 

Cape,  278. 

Chou  Milan  Dore*  a  T§te  Longue,  279. 

Chou  Milan  a  Tete  Longue,  281. 

Drumhead,  278. 

Dwarf  Green  Curled,  282. 

Earliest  Ulm,  279. 

Early  Dwarf,  279. 

Early  Flat  Green  Curled,  279. 

Early  Green,  279. 

Early  Long  Yellow,  279. 

Early  Ulm,  279. 

Early  Yellow,  280. 

Feathered-stem,  280. 

Golden,  280. 

Green  Curled,  281. 

Green  Globe,  281. 

Large  Green,  281. 

Large  Late  Yellow,  283. 

Long-headed,  281. 

Marcelin,  282. 

New  Ulm,  279. 

Pancalier  de  Tourraine,  282. 

Tours,  282. 

White,  283. 

Yellow  Curled,  283. 


Scandix  odorata,  399. 
Scarlet-runner  Bean,  497. 

„       Painted-lady,  499. 

„       White-runner,  499. 
Scolymus,  94. 
Scolymus  Hispanicus,  94. 
Scorpiurus,  319. 

„          muricata,  321. 
„          subvillosa,  321. 
„          sulcata,  320. 
„          vermiculata,  320. 
Scorzonera,  95. 

„  Hispanica,  95. 

Scotch  Bean,  507. 
Scurvy-grass,  397,  403. 
Sea-beet,  302. 

English,  302. 

Irish,  303. 
Sea-fennel,  396. 
Sea-kale,  283. 
Serpent  Cucumber,  206. 
Sesamum  sp.,  561. 
Shallot,  143. 

Common,  145. 

Echalote  Grosse,  146. 

Echalote  Grosse  d'Alenson,  146. 

Echalote  Ordinaire,  145. 

Jersey,  145. 

Large,  146. 

Large  Alencon,  146. 

Long-keeping,  146. 

Small,  145. 

Shepherd's  Purse,  303. 
Sicilian  Beet,  289. 
Sinapis  alba,  387. 

„       nigra,  385. 

„       Pekinensis,  386. 
Sisymbrium  nasturtium,  401. 
Sium  sisarum,  97. 
Skinless  Pease,  552. 
Skirret,  97. 
Smallage,  321. 
Small  Water-cress,  344. 
Smyrnium  olusatrum,  315. 

„          perfoliatum,  316. 
Snails,  398. 
Snail  Trefoil,  398. 
Snake  Cucumber,  206. 
Solanum  lycopersicum,  639. 
„        melongena,  607. 
„        nigrum,  288. 
„        tuberosum,  51. 
Sorrel,  304. 

Alpine,  305. 

Belleville,  306. 

Blistered-leaf,  306. 

Blistered-leaf  Mountain,  308. 

Blond  de  Sarcelle,  307. 

Broad-leaved,  306. 

Common,  306. 

Common  Garden,  307. 

Fervent's  New  Large,  307. 

French,  308. 

Green,  307. 

Green-Mountain,  309. 


672 


INDEX. 


Sorrel  (continued). 

Mountain,  308. 

Oseille  de  Fervent,  307. 

Oseille  des  Neiges,  305. 

Oseille  Large  de  Belleville,  306. 

Oseille  Rond,  308. 

Oseille  Verge,  308. 

Roman,  308. 

Round-leaved,  308. 

Sarcelle  Blond,  307. 
Southernwood,  576. 
Spanish  Potato,  99. 
Spanish  Oyster-plant,  94. 
Spanish  Scolymus,  94. 
Spearmint,  444. 

Curled-leaved,  445. 
Spinacea  oleracea,  309. 
Spinaceous  Plants,  287. 
Spinach,  309. 

&  Feuille  de  Laitue,  312. 

Blond  a  Feuille  d' Oseille,  313. 

Common  Prickly,  313. 

d'Angleterre,  311. 

d'Hollande,  312. 

Flanders,  311. 

Gaudry,  312. 

Large  Prickly-seeded,  311. 

Large  Winter,  311. 

Lettuce-leaved,  312. 

Ordinaire,  313. 

Round  Dutch,  312. 

Round-leaved,  312. 

Sorrel-leaved,  312. 

Summer,  312. 

White  Sorrel-leaved,  313. 

Winter,  313. 

Yellow  Sorrel-leaved,  313. 
Sponge  Cucumber,  198. 
Squash,  206. 
Squash  (Summer  Varieties),  207. 

Apple,  207. 

Bush   Summer  Warted   Crookneck, 
208. 

Cymbling,  208,  209. 

Early  Apple,  207. 

Early  Summer  Crookneck,  208. 

Early  White  Bush  Scolloped,  208. 

Early  Yellow  Bush  Scolloped,  209. 

Egg,  210. 

Green  Bush  Scolloped,  211. 

Green  Striped  Bergen,  211. 

Large  Summer  Warted  Crookneck, 
211. 

Orange,  212. 

Pattison  Blanc,  208. 

Pattison  Panache,  212. 

Pattison  Vert,  211. 

Pattypan,  209. 

Variegated  Bush  Scolloped,  212. 

White  Pattypan,  208. 

White  Summer  Scolloped,  208. 

Yellow  Summer  Scolloped,  209. 

Yellow  Summer  Warted  Crookneck, 
208. 


Squash  (Autumn  and  Winter  Varieties), 
212. 

Acorn,  222. 

Autumnal  Marrow,  212. 

Boston  Marrow,  212. 

Canada  Crookneck,  214. 

Cashew,  215. 

Cocoa,  215. 

Cocoa-nut,  215. 

Commodore  Porter,  223. 

Courge  a  la  Moelle,  225. 

Courge  Coucourzelle,  219. 

Courge  de  1'Ohio,  212. 

Courge  Plein  de  Naples,  220. 

Cuckaw,  226. 

Cushaw  Pumpkin,  215. 

Custard,  216. 

Egg-shaped,  217. 

Giraumon  Turban,  222. 

Honolulu,  217. 

Hubbard,  218. 

Italian  Vegetable  Marrow,  219. 

Large  Yellow  Gourd,  219. 

Mammoth,  219. 

Mammoth  Pumpkin,  219. 

Neapolitan,  220. 

Patagonian,  221. 

Porter's  Valparaiso,  223. 

Potiron  Jaune,  219. 

Puritan,  221. 

Reeve's,  217. 

Stetson's  Hybrid,  225. 

Succade  Gourd,  225. 

Sweet  Potato,  222. 

Turban,  222. 

Turk's  Cap,  222. 

Valparaiso,  223. 

Vegetable  Marrow,  225. 

Wilder,  225. 

Winter  Crookneck,  226. 

Winter  Striped  Crookneck,  227. 
Star  of  the  Earth,  317. 
Strawberry  Tomato,  592. 

Purple,  593. 

Tall,  593. 

St.  Peter's  Herb,  396. 
String-pease,  552. 
Succory,  334. 
Sugar-pease,  552. 
Sunflower,  632. 

Annual,  632. 

Dwarf,  632. 

Tall,  632. 
Swede  or  Ruta-baga  Turnip,  86. 

Ashcroft,  87. 

Common  Purple-top  Yellow,  88. 

Early  Stubble,  88. 

Green-top  White,  89. 

Green-top  Yellow,  88. 

Laing's  Improved  Purple-top,  89. 

Long  White  French,  92. 

Purple-top  White,  90. 

River's,  90. 

Skirving's  Improved  Purple-top,  90. 


INDEX. 


673 


Swede  or  Ruta-baga  Turnip  (continued). 

Skirving's  Liverpool,  90. 

Skirving's  Purple-top,  90. 

Southold,  90. 

Sweet  German,  91. 

White  French,  92. 
Sweet  Cicely,  399. 
Sweet  Potato,  99. 

American  Red,  101. 

Kentucky  Early  Red,  100. 

Large  White,  100. 

Nansemond,  101. 

New-Orleans  Purple,  101. 

Patate  Blanche,  100. 

Patate  Violette,  101. 

Purple-skinned,  101. 

Red  Nansemond,  100. 

Red-skinned,  101. 

Rose-colored,  102. 

Yellow-Carolina,  102. 

Yellow  Nansemond,  101. 

Yellow-skinned,  102. 
Sweet-scented  Chervil,  399. 
Swiss  Chard,  289. 
Tanacetum  vulgare,  445. 
Tansy,  445. 

Curled-leaved,  446. 

Double,  446. 

Large-leaved,  447. 

Variegated,  447. 
Tare,  558. 

Summer,  659. 

White,  558. 

Winter,  559. 
Tarragon,  400. 
Tetragonia  expansa,  295. 
Thlaspi  Bursa  Pastoris,  303. 
Thousand-headed  Cabbage,  249. 
Thyme,  447. 

Broad-leaved,  447. 

Common,  447. 

Evergreen,  447. 

Lemon,  449. 

Narrow-leaved,  448. 

Variegated,  448. 
Thymus  citriodorus,  449. 

„       vulgaris,  447. 
Tobacco,  633. 

Broad-leaved,  635. 

Connecticut  Seed-leaf,  634. 

Green,  637. 

Guatemala,  635. 

Negro-head,  638. 

Oronoco,  638. 

Peach-leaf,  634. 

Turkish,  637. 

Virginian,  634. 
Tomato,  639. 

Apple,  643. 

Apple-shaped,  643. 

Bermuda,  643. 

Cluster,  646. 

Early  Red,  651. 

Extra  Early,  651. 

Fejee,  644." 


Tomato  (continued). 

Fig,  644. 

Giant,  645. 

Grape,  646. 

Large  Red,  646. 

Large  Red  Oval,  647. 

Large  Yellow,  647. 

Lester's  Perfected,  648. 

Mammoth,  645. 

Mexican,  648. 

New  Upright,  650. 

Perfected,  648. 

Porno  d'Oro  Lesteriano,  648. 

Red  Cherry,  649. 

Red  Pear-shaped,  644. 

Red  Plum,  649. 

Round  Red,  649. 

Round  Yellow,  649. 

Seedless,  650. 

Tomate  de  Laye,  650. 

Tree,  650. 

White,  651. 

White's  Extra  Early,  651. 

Yellow  Cherry,  652. 

Yellow  Fig,  652. 

Yellow  Pear-shaped,  652. 

Yellow  Plum,  652. 
Tota  Bona,  313. 
Tragopogon  porrifolius,  92. 
Trauxuda  Kale,  273. 
Tree  Primrose,  35. 
Tropasolum,  388. 

„  majus,  389. 

„  minus,  390. 

„  tuberosum,  103. 

Truffle,  589. 

Common,  589. 

Piedmontese,  590. 
Tuber  cibarium,  589. 

„     magnatum,  590. 

„     melanosporum,  590. 
Tuberous-rooted  Chickling  Vetch,  103. 

Pea,  103. 

Tropaeolum,  103. 

Wood-sorrel,  41. 
Turkey  Rhubarb,  573. 
Turnip-rooted  Celery,  331. 
Turnip,  104. 

Altrincham,  106. 

Altringham,  106. 

Autumn  Stubble,  115. 

Border  Imperial,  106. 

Border  Imperial  Purple-top  Yellow, 
106. 

Chiva's  Orange  Jelly,  106. 

Common  Field  Globe,  118. 

Cow-horn,  107. 

Dale's  Hybrid,  107. 

Decanter,  110. 

Early  Dwarf,  115. 

Early  Flat  Dutch,  107. 

Early  Stone,  119. 

Early  White  Dutch,  107. 

Early  Yellow  Dutch,  108. 

Finland,  108. 


85 


674 


INDEX. 


Turnip  (continued). 
Freneuse,  108. 
Golden  Ball,  109. 
Golden  Maltese,  120. 
Green  Globe,  109. 
Green  Norfolk,  110. 
Green  Round,  110. 
Green  Tankard,  110. 
Green-top  Flat.  110. 
Green-top  Norfolk,  110. 
Green-top  White  Globe,  109. 
Green-top  Yellow  Aberdeen,  111. 
Green-top  Yellow  Bullock,  111. 
Hungarian  Green-top  Globe,  109. 
Lincolnshire  Red  Globe,  111. 
Liverpool  Yellow,  112. 
Long  Black,  111. 
Long  Early  White  Vertus,  107. 
Long  White  Clairfontaine,  111. 
Long  White  Maltese,  111. 
Maltese,  120. 
Mouse-tail,  119. 
Navet  Boule  de  Neige,  116. 
Navet  Gros  d' Alsace,  119. 
Petrosowoodsks,  112. 
Pomeranian  Globe,  112. 
Preston,  112. 

Purple-top  Aberdeen,  114. 
Purple-top  Flat,  112. 
Purple-top  Strap-leaved,  113. 
Purple-top  Yellow  Aberdeen,  114. 
Purple-top  Yellow  Bullock,  114. 
Red  Globe,  114. 
Red  Norfolk,  114. 
Red  Round,  114. 
Red  Tankard,  115. 
Red-top  Flat,  112. 
Red  Mouse-tail,  119. 
Red-top  Norfolk,  114. 
Robertson's  Golden  Stone,  115. 
Round  Black,  116. 
Six-weeks,  115. 
Small  Berlin.  117. 
Small  Long  Yellow,  116. 
Snow-ball,  116. 
Stone  Globe,  116. 
Tankard,  110. 
Teltau,  117. 
Teltow,  117. 

Waite's  Hybrid  Eclipse,  117. 
White  Dutch,  107. 
White  Garden  Stone,  119. 
White  Globe,  118. 
White  Norfolk,  118. 
White  Round,  118. 
White  Stone,  119. 
White  Tankard,  119. 
White-top  Flat,  120. 


Turnip  (continued). 

White-top  Strap-leaved,  120. 

Yellow  Altrincnam,  106. 

Yellow  Dutch,  108. 

Yellow  Finland,  108. 

Yellow  Globe,  109. 

Yellow  Malta,  120. 

Yellow  Scarisbrick,  121. 

Yellow  Stone,  121. 

Yellow  Tankard,  121. 
Turnip  Cabbage,  38. 
Turnip-rooted  Chervil,  31. 
Tussilago  farfara,  564. 
Unicorn  Plant,  612. 
Urtica  dioica,  293. 
Valeriana,  401. 

„         cornucopias,  401. 
,,         locusta,  339. 
Valerianella  eriocarpa,  340. 
Vegetable  Oyster,  92. 
Veronica  beccabunga,  316. 
Vetch,  or  Tare,  558. 

Napoleon  Pea,  558. 

Summer,  569. 

White,  558. 

Winter,  559. 
Vicia  faba,  503. 

„     sativa,  558. 
Water-cress,  401. 
Water-melon,  192. 
Welsh  Onion,  147. 

Ciboule  Blanche  Hative,  147. 

Common  147. 

Early  White,  147. 

Red,"  147. 

White,  147. 

West-Indian  Bean,  499. 
West-Indian  Cress,  387. 
West-Indian  Cucumber,  199. 
White  Beet,  289. 
Wild  Endive,  334. 
Wild  Navew,  394. 
Wild  Spinach,  313. 
Winged  Pea,  659. 
Winter  Cherry,  692. 

Purple,  593. 
Winter  Cress,  403. 

Common,  403. 
Wood-sorrel,  404. 
Worms,  405. 
Wormwood,  676. 

Common,  576. 

Roman,  577. 

Sea,  577. 

Yellow  Rocket,  403. 
Ysano,  103. 
Zea  mays,  594. 


6- me 
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